Roasted Tomato and White Bean Soup
This Roasted Tomato and White Bean Soup is an easy, nutritious and vegan budget friendly recipe. A flavorful soup loaded with plant based protein, sweet blistered tomatoes, kale and garlic.
Ingredients
- 4 tsp olive oil, divided
- 1 pint cherry tomatoes
- 8 leaves of sage, minced
- 1/2 tsp red chili flakes (optional)
- 1/2 medium yellow onion, diced
- 2 stalks celery, diced
- 2 carrots, diced
- 5 cloves garlic, finely minced
- 1 tsp oregano
- 1 tsp thyme
- 2, 15 oz cans cannellini beans or white beans, rinsed and drained
- 5 cups vegetable broth
- 2 bay leaves
- 1/4 cup fresh parsley, diced
- Zest of one lemon
- 10 stalks of kale, stripped and roughly chopped
- Salt and pepper for cooking and to taste
Directions
- 1
Set oven to 425F. Add cherry tomatoes and sage with 2 teaspoons of olive and toss together with some salt and red chili flakes. Bake in the oven for 25 minutes or until tomatoes appear to burst.
- 2
As the tomatoes are roasting, start your soup base. Warm the remaining oil in a large pot, then sauté your onions, celery and carrots with a pinch of salt until softened.
- 3
Stir in the garlic and continue to sauté until fragrant, about 1 minute. Add in the oregano, thyme, and white beans, stirring well to combine.
- 4
Pour in the vegetable broth and add in the bay leaves. Give the soup a good stir and bring to a boil. Once boiling, reduce to a simmer and allow to simmer for 15 minutes partially covered.
- 5
After the soup is done simmering, add in the roasted tomatoes and blend 2 1/2 cups of the soup in a blender until smooth or use an immersion blender to blend a small portion of the soup.
- 6
Add in your chopped kale and stir well, allowing the soup to wilt the kale for at least 5 minutes. Then remove from the heat.
- 7
Before serving, chop your parsley and mix with some fresh lemon zest and a pinch of salt. Pour a bowl of soup and top with the parsley and zest mixture and serve with a fresh squeeze of lemon.