Recipe- Easy To Make White Bean, Tomato And Kale Soup

This hearty soup is perfect for fall and the colder days ahead and is also vegan. The mornings have been getting cooler here. I have been going on for my morning walks pretty regularly these days and I usually go around 6:30 am.

Just a couple of weeks back, it was quite pleasant at that time but now it’s cold. In fact there have been few days, when I had to wait until 7:30 or something for it to get warmer.

This only means one thing- fall is here and as usual I am so looking forward to it. Definitely my favorite season. I love the beautiful fall colors, the warm spices and of course the hearty soups.This soup has very less prep work- it’s only chopping the onion, carrots and celery. And then it comes together very quickly.

That’s what I like about this soup- easy to make and makes a big pot of soup.

Also, you make it in one-pot, so not many dishes to clean!

As the weather turns cooler, hope you guys give this recipe a try, definitely makes for a very comforting meal.bowl of soup with white beans, kale, tomato and lots of chopped kale placed in the background

Ingredients

1.5 tablespoon olive oil 22 ml
1 medium yellow onion
4 large garlic chopped
2 ribs celery chopped
2 medium carrots chopped
14.5 oz can diced tomatoes
1 tablespoon tomato paste
5-6 sage leaves
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
15.5 oz can white beans
3.5 cup vegetable broth divided, 28 oz
3/4 teaspoon salt or to taste
1/4 teaspoon black pepper or to taste
3-4 cups chopped kale
1 lemon juice

Method

* Press the saute button on the Instant Pot. Once it displays hot, add the olive oil and then add the onion, garlic and celery. Cook for around 3 minutes until soften.

* Then add the carrots, can of diced tomatoes, tomato paste, sage leaves, dried thyme and oregano. Stir well.

* And then add the can of white beans and mix.

* Add vegetable broth, salt and pepper and give a good stir.

* Close the pot with the lid. Press the manual or pressure cook button and cook on high pressure for 10 minutes with the pressure valve in sealing position.

* Let the pressure release naturally for 10 minutes and then quick release the remaining pressure.

* Open the lid and press saute. Add chopped kale and stir.

* Add lemon juice and let simmer for around 5 minutes until kale leaves wilt.

* You may need to add more broth here as the soup simmers. I added around 1/2 cup extra broth at this point.

* Serve this white bean, tomato & kale soup with a crusty bread.