2 to 3 tablespoons olive oil
1 medium sweet Vidalia or yellow onion, peeled and diced small
3 garlic cloves, pressed or finely minced
6 cups (48 ounces) reduced sodium vegetable broth
two 14.5-ounce cans fire roasted tomatoes, with juice
two 14.5-ounce cans cannellini beans (navy or garbanzo beans may be substituted; or mix and match), drained and rinsed
1 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
1 teaspoon dried thyme
1 teaspoon dried oregano
leaves from 4 large stalks of kale, torn into bite-sized pieces (discard the center thick rib)
1 medium zucchini, diced into bite-sized pieces
1 tablespoon lemon juice or apple cider vinegar, optional (brightens up the flavor)
1 teaspoon granulated sugar, optional and to taste (balances the acidity from the tomatoes)
- To a large Dutch oven or stockpot, add the oil, onion, and sauté over medium-high heat for about 7 minutes, or until onion begins to soften; stir intermittently.
- Add the garlic, stir to combine, and sauté for 1 minute, or until fragrant.
- Add the broth, fire roasted tomatoes with juice, beans, salt, pepper, thyme, oregano, bring to a boil, and allow it to boil for about 5 minutes.
- Add the kale, zucchini, optional lemon juice or vinegar, optional sugar, and boil about 5 minutes, or until kale has wilted and zucchini has softened. (Note – When added now, the zucchini stays crisp-tender; if you prefer it softer/mushier add it in step 3.)
- Taste soup and add additional salt, pepper, or herbs, to taste. Amount of salt will vary based on how salty the brand of broth, tomatoes, beans, etc. are. I added about 2 teaspoons. At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of broth or water is okay because at the end you will adjust the salt level. Serve immediately. Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.
Original Recipes visit: Tomato, Beans, and Greens Soup @ averiecooks.com