Hearty Kale, White Bean and Tomato Soup

Are you cold?

Make some soup.

Don’t you feel better now?


Print Recipe

Hearty Kale, White Bean and Tomato Soup


  • 1 tablespoon oil
  • 2 stalks celery, chopped
  • 4 carrots, chopped
  • 2 onions, chopped
  • 3 garlic cloves, minced
  • pinch salt and pepper
  • 2 heaping teaspoons vegetable base bouillon
  • 2 15oz cans white beans, rinsed (I used Bush’s Great Northern Beans, cannellini would be good here too)
  • 2 15oz cans Italian diced tomatoes with juices (if you use plain diced tomatoes, be sure to add a few pinches of dried Italian seasoning or oregano)
  • 3 cans water (I like to ‘clean’ out the leftovers in the tomato and bean cans)
  • large handful of chopped kale leaves


  1. Heat oil in a heavy, large pot over medium heat. Add celery, carrots, onions and garlic to pot and season with salt and pepper. Cook for about 5-7 minutes until vegetables start to soften. Add vegetable base bouillon to vegetables and stir with a wooden spoon until vegetables and bouillon are combined. Cook for a couple minutes more.
  2. Add beans, tomatoes and water to vegetables. Cook over medium-high heat and bring to a boil. Reduce heat and add kale leaves to soup. Cook soup for about 25-30 minutes. Taste for salt and pepper and adjust if necessary.

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