So I realize that late spring isn’t exactly the best time of year to be making soup. However, I live in a climate that always feels like summer, so it’s really not ever the best time of year to be making soup.
That being said… every once in awhile, despite the sunshine, I find myself craving soup, and last week was one of those times. I wanted something low in calories, but savory and filling, all while being packed with nutritious goodness. This soup fit the bill perfectly!
Tomato Kale Soup with Cannellini Beans
1 small yellow onion, diced
2 cloves garlic, minced
1 cup dry cannelloni beans, soaked overnight
1 can diced tomatoes
5 cups water
1 head of kale, roughly chopped
Salt and peper to taste
Cook beans according to package directions. For me, this meant covering with plenty of water (and 1/2 teaspoon of salt) and cooking 40 to 60 minutes or until tender.
After beans are cooked, sauté onions in a large pot until tender (no oil is required as onions will begin to sweat). Add garlic and sauté until fragrant, about two minutes. Add cooked beans and allow to cook for about a minute. Add tomatoes and water and bring to a boil. Add kale and season to taste with salt and pepper.