This healthy and hearty red bean kale soup is packed with juicy tomatoes, savory rosemary, and (optionally) seasoned up with a touch of hot sauce.
I’ve been waiting a long time to share this recipe with you guys. In fact, I first made this soup shortly after starting this blog, but at the time, every post was such an endeavor that I just didn’t have the energy to photograph it or record the recipe. Those early posts of mine often involved a half day’s work or so and a completely trashed kitchen. Imagine the dismay I felt when a recipe didn’t turn out as planned. Such sadness. And then I could have kicked myself when this recipe turned out as good as it did, and I didn’t plan ahead for blogging it. That’s okay though. I’ve got more to share it with now.
My delay in making this soup again and sharing it with you is due to the fact that soon after making my first batch, spring arrived and the air began to warm up, and this just isn’t a soup that screams “summertime fun.” It’s all about autumn coziness.
One possible variation to this recipe would be the addition of some veggie sausage. The first time I made it I bought a pack of links and browned them in a skillet before adding them to the soup. This adds some protein and weight to the soup if you’re looking for that, but either way it will be delicious and satisfying.
This post originally published on Connoisseurus Veg on October 28, 2013.
Rosemary Red Bean and Kale Soup
- 2 tbsp. olive oil
- 1 medium onion, diced
- 4 garlic cloves, minced
- 6 cups vegetable broth
- 2 tbsp. fresh rosemary, finely chopped
- 1 14 oz. can diced tomatoes
- 1 14 oz. can red kidney beans, drained
- 1/4 cup tomato paste
- 6 cups sliced kale
- Juice of 1 lemon
- 1 tbsp. cayenne pepper sauce, adjust to your spice preference, or omit entirely if not your thing
- Coat the bottom of a large saucepan or stock pot with oil and place over medium heat. When oil is hot, add onion and sauté for about five minutes, or until softened.
- Add garlic and sauté an additional minute or until fragrant.
- Add remaining ingredients, stir until tomato paste is blended in, and heat to a simmer.
- Continue simmering about 20 minutes or until kale is tender.
- Season with salt and pepper to taste. Ladle into bowls and serve.