White-bean kale tomato soup

Ingredients

Base quantities for 4 people. DinnerRoster resizes them to your household when you build a roster.

• Cannellini beans, drained and rinsed2 15-oz cans
• Lacinato kale, stems removed1 large bunch
• No-salt-added diced tomatoes1 28-oz can
• Medium yellow onion1
• Large carrots2
• Garlic cloves3
• Tomato paste2 tbsp
• Low-sodium vegetable broth5 cups
• Italian seasoning1 1/2 tsp
• Red wine vinegar1 tbsp
• Extra-virgin olive oil2 tbsp

How dinner comes together

1. 1

   Dice the onion and carrots, mince the garlic and slice the kale leaves into bite-size ribbons.

2. 2

   Heat the olive oil in the pot over medium. Cook the onion and carrots with a pinch of salt until the onion is translucent, 4 minutes.

3. 3

   Stir in the garlic, tomato paste and Italian seasoning until the paste darkens and begins sticking to the bottom, about 1 minute.

4. 4

   Add the tomatoes, broth and beans. Mash roughly one-third of the beans against the pot, then bring the soup to a steady simmer.

5. 5

   Simmer uncovered until the carrots are tender and the broth has gained body, 10–12 minutes. Add the kale for the final 4 minutes, cooking until its stems are tender.

6. 6

   Stir in the vinegar, taste and season with salt and black pepper. Add a splash of water if the soup becomes thicker than you like.

Estimated nutrition

Per serving. Values can vary with brands and substitutions and are not medical guidance.

Allergens

Based on the recipe as written. Always check packaged-product labels and cross-contact warnings for your household.

• No major allergens declared in the written recipe

Equipment

• Large Dutch oven or soup pot
• Wooden spoon
• Potato masher