Rosemary Red Bean and Kale Soup
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.
Servings: 6
Calories: 209kcal
Ingredients
- 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
- ¼ 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
Instructions
- 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.
Nutrition
Calories: 209kcal | Carbohydrates: 26.9g | Protein: 12.2g | Fat: 6.7g | Saturated Fat: 1.3g | Sodium: 1065mg | Potassium: 1020mg | Fiber: 7.1g | Sugar: 5.8g | Calcium: 120mg | Iron: 3.4mg