This Cannellini Bean, Carrot, and Kale Soup recipe is hearty and healthy! It’s rustic comfort food full of flavorful veggies. Perfect with crusty bread!
- Prep Time 10 mins
- Cook Time 30 mins
- Total Time 40 mins
Servings: 4Calories: 173 kcal
- 6 cloves garlic
- 1/2 small white onion
- 1 Jalapeno – remove seeds if desired
- 4-5 carrots
- 1 15 oz can cannellini beans
- 2 cups chopped kale
- 3 1/4 cups vegetable stock
- 16 oz crushed tomatoes
- 1/2 tsp dried oregano
- 1/4 tsp dried rosemary
- 1 Tbsp sugar
- 1 Tbsp cooking oil
Mince garlic, onion, and jalapeno. Chop carrots and kale into uniform pieces.
Heat Dutch oven or heavy bottom soup pan to medium on stove top. Add 1 Tbsp. cooking oil.
Once heated, add garlic, onions, and jalapeno. Saute for 5 minutes, stirring frequently.
Add carrots along with generous pinch salt and pepper. Saute for 8 minutes, stirring frequently. Deglaze pan with 1/4 cup vegetable stock if necessary.
Add vegetable stock, crushed tomatoes, oregano, rosemary, sugar, and pinch salt and pepper. Stir together and cover.
Cook for 25-30 minutes on medium heat while covered. Check and stir every 10 minutes or so.
Carrots should be soft at this point.
Add cannellini beans and kale. Cook for another 2-3 minutes or until kale is wilted.
Adjust salt, pepper, and sugar levels.
Serve with freshly grated Parmesan if desired.