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This is a simple, deeply savory, plant-based soup built around pantry staples and a handful of kale. Instead of relying on a long-simmered stock, tomato paste and sun-dried tomatoes are cooked into a concentrated base that gives the soup richness and depth. White beans thicken the broth with a quick blend, and kale is added at the end so it stays vibrant and fresh. Best served with a toasty hunk of sourdough.
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Ingredients you will need
This recipe leans heavily on pantry ingredients, but how you use them matters. Cooking the tomato paste and sun-dried tomatoes until jammy gives the soup its backbone, while blending a portion of the beans creates body without cream or dairy.
You’ll need:
- Yellow onion
- Garlic
- Tomato paste
- Oil-packed sun-dried tomatoes
- Fennel seeds
- Red pepper flakes
- White beans
- Vegetable broth
- Lacinato kale
Tips for making this soup
- Let the tomato paste cook: Don’t rush this step. The flavor deepens as it darkens slightly and becomes fragrant.
- Blend for texture, not smoothness: You’re looking for body, not a purée. Blending about 2 cups is perfect.
- Add the kale last: This keeps it green and prevents bitterness.
- Taste before salting: Sun-dried tomatoes vary widely in saltiness.
FAQ
Can I make this soup ahead of time?
Yes. This soup tastes even better the next day and thickens slightly as it sits.
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How should I store leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat gently, adding a splash of water or broth if needed.
Can I freeze it?
Yes. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
What can I serve with it?
Toasted sourdough bread!
Kale & White Bean Soup with Sun-Dried Tomatoes
| Cook: 30 | Total: 30m |
This plant-based kale and white bean soup is built on a deeply savory sun-dried tomato base rather than a traditional broth-heavy approach. White beans thicken the soup naturally, while kale is added at the end to stay vibrant and fresh.
Ingredients
- 2 tablespoons oil from the sun-dried tomatoes
- Kosher salt and freshly ground black pepper
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1/3 cup oil-packed sun-dried tomatoes, finely chopped
- 1 teaspoon fennel seeds, lightly crushed
- Pinch red pepper flakes
- 2 (15-ounce) cans white beans, drained and rinsed
- 1 quart vegetable broth
- 1 large bunch lacinato kale, deveined and torn into bite-size pieces
- Flaky sea salt, for serving
- Toasted sourdough, for serving
Instructions
- Heat the sun-dried tomato oil in a large, heavy pot over medium heat. Add the onion with a pinch of salt and cook until soft and translucent, 6–8 minutes. Add the garlic and cook just until fragrant.
- Stir in the tomato paste, sun-dried tomatoes, fennel seeds, and red pepper flakes. Cook, stirring often, until the mixture darkens slightly and smells sweet and concentrated, about 4–5 minutes.
- Add the white beans and vegetable broth. Bring to a boil, then reduce to a gentle simmer and cook for about 10 minutes, until the flavors meld and the onion begins to fall apart.
- Scoop about 1 1/2 cups of the soup (mostly beans and liquid) and blend until smooth. Stir the purée back into the pot to give the broth body.
- Add the kale and simmer 3–5 minutes more, just until softened but still vibrant.
- Season to taste with salt and black pepper. Finish with a pinch of flaky sea salt. Serve with toasted sourdough.
Notes
Let the tomato paste cook: Don’t rush this step. The flavor deepens as it darkens slightly and becomes fragrant.
Blend for texture, not smoothness: You’re looking for body, not a purée. Blending about 2 cups is perfect.
Add the kale last: This keeps it green and prevents bitterness.
Taste before salting: Sun-dried tomatoes vary widely in saltiness.
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