30-Minute White Bean and Kale Soup With Fire-Roasted Tomatoes

Name: 30-Minute White Bean and Kale Soup With Fire-Roasted Tomatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 2 (15-ounce; 425 g each) cans unsalted white beans, divided (see notes); 2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving; 1 medium yellow onion (8 ounces; 226 g), finely chopped; 1 medium carrot (4 ounces; 113 g), peeled and finely chopped; 2 large celery stalks (4 ounces; 113 g total), finely chopped; 2 teaspoons Diamond Crystal kosher salt, divided; for table salt, use half the amount by volume; 3 large cloves garlic, minced; 1 tablespoon (15 ml) tomato paste; 3/4 teaspoon crushed red pepper flakes; 4 cups (960 ml) homemade vegetable stock or store-bought low-sodium vegetable broth; 2 teaspoons granulated sugar; 1 (14.5-ounce; 411 g) can diced fire-roasted tomatoes; 1 ounce (28 g) grated Parmigiano-Reggiano cheese (about 1/4 cup), divided, plus 1 (roughly 3-inch); Parmigiano-Reggiano cheese rind (optional); 6 cups stemmed and chopped lacinato kale (6 ounces; 170 g); 1 tablespoon aged balsamic vinegar; Fresh oregano leaves, for garnish

Bowls of soup with white beans tomatoes and collard greens on a table setting — Serious Eats / Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley

Why It Works

Adding the beans in two stages creates textural contrast: Early beans thicken the broth, while later ones stay intact for distinct bites.
Stirring the kale in toward the end of the soup’s cooking time preserves its vibrant color and flavor.

There's a very specific kind of soup I want this time of year: something hot and comforting enough to feel like dinner, but light and nutritious enough that I don't immediately need a nap afterward. This 30-minute white bean, tomato, and kale soup, developed by Marianne Williams in our Birmingham, Alabama test kitchen, lives squarely in that sweet spot. This soup is hearty without being heavy and packed with vegetables in a way that feels genuinely satisfying—not aspirational.

The backbone here is a classic soffritto—onion, carrot, and celery—cooked slowly enough to coax out sweetness, but quickly enough to keep this weeknight-friendly. Tomato paste gets a brief sauté to deepen its flavor, then fire-roasted diced tomatoes are added, bringing gentle smokiness and brightness without tipping the soup into full tomato soup territory. In testing, Marianne found that crushed tomatoes overwhelmed the rest of the ingredients, while diced ones deliver just the right brothiness while allowing the other ingredients to shine.

The white beans are added in stages throughout the recipe. One can goes into the pot undrained, and as it simmers, the beans and their starchy liquid subtly thicken the broth, giving the soup a softly creamy body without any blending or the need for cream or milk. The second can is drained and added at the end, so the beans stay intact and buttery, giving you distinct, spoonable bites instead of a uniformly mushy texture. Butter beans are especially good if you can find them. They're larger, softer, and creamier than cannellini and great northern beans, but those varieties work well in this recipe, too.

Kale is stirred in at the end and cooked just until tender but still vibrant, while a Parmigiano-Reggiano rind (optional) and a final splash of aged balsamic give the broth savory depth and gentle sweetness. Finished with olive oil, grated Parmesan, and oregano, the soup is an easy, nourishing dinner you'll want to make all winter long.

Editor's Note

This recipe was developed by Marianne Williams; The headnote was written by Leah Colins.

A pot containing a soup made with white beans collard greens and tomato chunks with a wooden spoon inside — Serious Eats / Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley

30-Minute White Bean and Kale Soup With Fire-Roasted Tomatoes

Prep 10 mins

Cook 25 mins

Total 35 mins

Serves 4

Keep Screen Awake

2 (15-ounce; 425 g each) cans unsalted white beans, divided (see notes)
2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving
1 medium yellow onion (8 ounces; 226 g), finely chopped
1 medium carrot (4 ounces; 113 g), peeled and finely chopped
2 large celery stalks (4 ounces; 113 g total), finely chopped
2 teaspoons Diamond Crystal kosher salt, divided; for table salt, use half the amount by volume
3 large cloves garlic, minced
1 tablespoon (15 ml) tomato paste
3/4 teaspoon crushed red pepper flakes
4 cups (960 ml) homemade vegetable stock or store-bought low-sodium vegetable broth
2 teaspoons granulated sugar
1 (14.5-ounce; 411 g) can diced fire-roasted tomatoes
1 ounce (28 g) grated Parmigiano-Reggiano cheese (about 1/4 cup), divided, plus 1 (roughly 3-inch)
Parmigiano-Reggiano cheese rind (optional)
6 cups stemmed and chopped lacinato kale (6 ounces; 170 g)
1 tablespoon aged balsamic vinegar
Fresh oregano leaves, for garnish

Drain and rinse 1 can of the beans and set aside. In a large Dutch oven or large pot, heat oil over medium-high heat until shimmering. Add onion, carrot, celery, and 1/2 teaspoon kosher salt. Cook, stirring occasionally, until vegetables are softened, about 10 minutes. Stir in garlic, tomato paste, and red pepper; cook, stirring constantly, until mixture is fragrant and slightly darkened, 1 to 2 minutes.

Serious Eats / Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley
Stir stock or broth, sugar, diced tomatoes with juices, remaining undrained can of beans, and Parmigiano-Reggiano rind (if using) into Dutch oven. Bring to a boil over high heat, then reduce heat to medium-low to maintain a simmer and cook until flavors meld, about 10 minutes

Serious Eats / Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley
Stir kale, reserved drained beans, and remaining 1 1/2 teaspoons salt into Dutch oven; cook, stirring occasionally, until kale is wilted and tender, about 3 minutes. Remove from heat and discard cheese rind. Stir in vinegar.

Serious Eats / Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley
Ladle soup evenly into bowls; drizzle with additional olive oil, and sprinkle each with 1 tablespoon grated Parmigiano-Reggiano. Garnish with oregano leaves. Serve hot.

Serious Eats / Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley

Special Equipment

Colander, large Dutch oven or large pot

Notes

Butter beans, which are large and tender, are our top choice for this soup, but cannellini or great northern beans also work well.

Make-Ahead and Storage

The soup can be prepared through step 2, cooled, and refrigerated in an airtight container for up to 4 days and frozen for up to 2 months. Thaw in refrigerator if frozen, and proceed with steps 3 and 4 when ready to serve.

Leftovers can be stored in an airtight container for up to 4 days and frozen for up to 2 months. Reheat gently on stovetop over medium heat, adding a splash of broth or water if necessary.

Nutrition Facts (per serving)
286	Calories
10g	Fat
41g	Carbs
12g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	286
% Daily Value*
Total Fat 10g	13%
Saturated Fat 2g	12%
Cholesterol 6mg	2%
Sodium 1097mg	48%
Total Carbohydrate 41g	15%
Dietary Fiber 10g	36%
Total Sugars 12g
Protein 12g
Vitamin C 40mg	202%
Calcium 250mg	19%
Iron 4mg	24%
Potassium 1092mg	23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

30-Minute White Bean and Kale Soup With Fire-Roasted Tomatoes

Why It Works

Editor's Note

30-Minute White Bean and Kale Soup With Fire-Roasted Tomatoes

Special Equipment

Notes

Make-Ahead and Storage

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