Stuffed pepper soup has everything you love about stuffed peppers—bell peppers, ground beef, tomatoes, rice—in a hearty bowl of soup! Easy Stuffed Pepper Soup Recipe I love soup weather and the convenience of making a big pot of soup that can be s…
Stuffed pepper soup has everything you love about stuffed peppers—bell peppers, ground beef, tomatoes, rice—in a hearty bowl of soup! Easy Stuffed Pepper Soup Recipe I love soup weather and the convenience of making a big pot of soup that can be served for several meals. This stuffed pepper soup is a fan favorite and always […]
This easy Slow Cooker Ramen with beef is perfect for those nights when you’re craving your favorite bowl of ramen in the cozy comfort of your home. Slow Cooker Ramen with Beef Nothing beats the slow cooker for making homemade ramen when you need an eas…
This easy Slow Cooker Ramen with beef is perfect for those nights when you’re craving your favorite bowl of ramen in the cozy comfort of your home. Slow Cooker Ramen with Beef Nothing beats the slow cooker for making homemade ramen when you need an easy dinner idea, especially when you’re craving ramen! It’s slow- […]
Last week, fall weather finally fell, and along with wrapping myself in sweaters and admiring the changing leaves on my Brooklyn block, I was craving soup. Particularly tomato soup, and mostly because I had a fresh loaf of sourdough and a generous hunk…
Last week, fall weather finally fell, and along with wrapping myself in sweaters and admiring the changing leaves on my Brooklyn block, I was craving soup. Particularly tomato soup, and mostly because I had a fresh loaf of sourdough and a generous hunk of Jarlsberg cheese (cue Adrian Grenier in The Devil Wears Prada) hanging out in my kitchen. The grilled cheese plan was sorted, but the one thing I was missing? Actual tomato soup.
Sure, I could have opened my front door, run down the block to any one of my neighborhood’s fancy grocery stores, and picked up an artisanal blend of basil and nightshades—but did I mention it’s fall, and there’s a chill in the air? So instead, I opened my pantry cabinet doors and spotted a jar of Rao’s Roasted Red Pepper Tomato Sauce. And what is tomato soup but a thinned down tomato sauce anyway, right? I also found some vegetable stock in my pantry. This could work.
This classic bean soup recipe tastes irresistibly satisfying! It’s quick and easy, made in just over 30 minutes with canned…
This classic bean soup recipe tastes irresistibly satisfying! It’s quick and easy, made in just over 30 minutes with canned beans.
Here’s a cozy bowl that’s so hearty and satisfying, you’ll never want to put your spoon down. Try thishearty and easy bean soup! This is my go-to favorite recipe, and Alex and I created it to use canned beans but taste like it’s been simmering all day.
Kidney beans and navy beans float in a savory, smoky broth of fire roasted tomatoes that has just the right glossy texture. Each silky, smoky spoonful is a bit of heaven. Plus, it saves well too!
Ingredients in this bean soup
Sure, there are bean soups with dried beans and crockpot recipes that simmer for hours. Those are great—but we also love fast and easy soups where you don’t need to think ahead. (That’s our vibe.) So, we created this classic bean recipe, which requires just over 30 minutes and 3 cans of beans. Here’s what you’ll need:
Canned navy beans
Canned kidney beans
Fire-roasted tomatoes
Vegetables: yellow onion, carrots, celery, garlic
Olive oil
Vegetable broth
Spices: Smoked paprika, cumin, fennel seeds, and salt
Tip: smoked paprika is key
Smoked paprika is key to the flavor here! It’s a Spanish version of paprika, often labeled as pimentón, and it infuses smoky flavor to dishes. It’s worth grabbing a bottle for this recipe, and you can use up leftovers in these smoked paprika recipes. The fennel seed is also essential, as it evokes a meaty flavor (since it’s often used in Italian sausage).
Types of beans
Various types of beans work in this mixed bean soup recipe: really any three 15-ounce cans of beans goes! You can also use pre-cooked beans.
Navy beans are worth seeking out: their small size and buttery flavor is a great contrast to the larger kidney beans. You can substitute cannellini, but they are larger and can taste starchy. Think of using a smaller bean like pinto or black beans instead.
Kidney beans add a nice contrast in color and size. If you substitute other types, think about these contrasts.
You can also use beans cooked from dry. Just don’t use them dry in the soup: cook them first! One 15-ounce can equals 1 ½ cups cooked beans, so use 4 ½ cups total canned beans in this recipe.
Find fire roasted tomatoes for best flavor
The best secret in this bean soup, besides the savory combination of spices?Fire roasted tomatoes. This type of tomato brings massive sweet flavor to soups and sauces, right out of the can. Here’s what to know about this variety:
Fire roasted tomatoes are a type of canned tomato that’s roasted over a flame before canning. They’re sold by several different brands; look for them in the canned tomato section in your local grocery. We like Muir Glen.
Fire roasted tomatoes taste sweet right out of the can. This means you can cook them for less time, which is always a pro in our book!
If you can’t find them, substitute the highest quality canned tomatoes you can find (like San Marzano). Simmer 5 to 10 minutes longer than specified in the recipe. You also may want to consider adding 1 teaspoon sugar if the soup still tastes bitter or acidic.
Storing leftovers
This bean soup recipe stores very well! Once you’ve simmered it up, you can save it for up to 3 days refrigerated. The flavor just gets better over time! (We were eating this one for days and it kept tasting even more savory and delicious.) You can also freeze it for up to 3 months.
Sides to serve with bean soup
Got a big pot of bean soup? There are many sides to serve with soup to make it a meal, from crunchy fresh salads to bread or muffins. Here are some favorite ideas:
This bean soup recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free. Often bean soups have ham or bacon added, but this one tastes great without the addition of meat since smoked paprika and fennel that infuse meaty flavors. If desired, you can also add a ham hock to the pot while simmering or up to 1 pound ham, chopped into small pieces.
In a large pot or Dutch oven over medium heat, sauté the onion, carrots, and celery for 5 to 7 minutes, until the onion is translucent. Add the garlic and cook for 1 minute.
Add tomatoes, drained beans, vegetable broth, smoked paprika, cumin, fennel seeds (crushing the fennel seeds with your fingers as you add them), and kosher salt. Simmer for 15 minutes**. Taste and adjust seasonings if desired. Serve warm: leftovers keep well refrigerated for up to 3 days or frozen up to 3 months.
Notes
*Or, substitute any mix of 3 15-ounce cans of different types of beans. Navy beans are worth seeking out: the small size and buttery flavor is a nice contrast to the larger kidney beans. Or, substitute beans cooked from dry: use a total of 4 ½ cups cooked beans.
**The flavor should taste sweet and developed. If you aren’t using fire-roasted tomatoes, simmer 5 to 10 minutes more, and you may want to consider adding 1 teaspoon sugar to round out the flavors.
More bean soup recipes
Many bean varieties make make a great soup: from black to white to garbanzos! Here are some of our top bean soup recipes:
Take one spoonful of this pizza soup and it tastes just like your favorite pie, in bowl form! Serve with…
Take one spoonful of this pizza soup and it tastes just like your favorite pie, in bowl form! Serve with crusty bread for a satisfying and delicious meal.
With our love for artisan pizza recipes, I’m surprised it’s taken us this long to think this idea: pizza soup! I mean, who wouldn’t want all the flavors of your favorite pizza wrapped up in a cozy bowl? The broth is flavored with pizza sauce, tomatoes, and a little Parmesan to make it creamy.
The toppings swim along inside: bell peppers, garlic and mushrooms, making for a savory pop that surprises you in every bite! Serve with garlic toast, grilled cheese or simply crusty bread and it’s a meal you’ll want to make over and over—and over!
Ingredients in pizza soup
Alex and I have been obsessed with artisan pizza since our honeymoon to Italy years ago. We’ve spent a over decade creating our master pizza dough recipe and Margherita pizza by learning from professional pizza chefs. So what better challenge than to take all that know-how and distill it down into a soup?
This pizza soup is for when you want all the flavors of pizza but none of the hassle. The broth tastes so delicious that after a spoonful you’ll exclaim, “That tastes just like pizza!” (Promise. We did.) Here are the ingredients you’ll need to make recipe:
Pizza sauce
Canned crushed tomatoes, fire roasted if possible
Vegetable broth
Olive oil
Parmesan cheese
Red onion, garlic, bell pepper, mushroom
Dried oregano and fennel seeds
Use purchased or homemade pizza sauce
Much of the pizza flavor in this soup recipe comes from using pizza sauce to flavor the broth. Here are a few things to keep in mind when shopping:
Grab a high quality jar of pizza sauce, organic if possible. Check the ingredients on the back to make sure there’s not too much added sugar or preservatives.
Or, make homemade! You can also make your own pizza sauce. Our homemade pizza sauce recipe is a fan favorite: it takes just 5 minutes in a blender and tastes sensational!
Fire roasted tomatoes add complexity
Here’s another tip for the best flavor in this pizza soup: use fire roasted canned tomatoes, canned tomatoes that have been roasted over an open flame. This makes the flavor taste sweet right out of the can, unlike most canned tomatoes.
Fire roasted tomatoes are sold by several different brands and are easy to find in most grocery stores here in the US. If you can’t find them, substitute high quality canned tomatoes (like San Marzano).
Fennel seeds lend a meaty flavor
Last flavor tip: don’t be tempted to leave out the fennel seeds! You should be able to find them in the spice aisle in your grocery. Fennel seed is a spice that’s used in sausage, so it makes your brain think of meat. It adds as meaty, savory flavor to this soup that cannot be replicated!
Variations and mix-in ideas
The vegetables in this soup act as pizza toppings, so just like with a pizza—you can customize them to taste! It’s easy to add more vegetables to make this soup even more filling or to add protein. Here are some more ideas:
Once you’ve cooked up a pot of pizza soup, the best part is figuring out what to serve with it! There are so many great ways to accessorize it to make it a full meal. It’s great for any season, but especially warming in fall or winter. Here are some ideas:
In a large pot or Dutch oven, heat the olive oil over medium high heat. Add the onion, mushrooms, and peppers and sauté for 4 minutes, until translucent. Add ½ teaspoon kosher salt, the garlic, oregano, fennel, and red pepper flakes and cook 2 to 3 minutes until fragrant and the veggies have softened.
Add the pizza sauce, canned tomatoes and their liquid, and vegetable broth. Bring to a boil, then reduce heat and simmer 10 minutes. Stir in the cheese and simmer 5 more minutes until it is melted. Taste and add additional kosher salt if necessary.
Serve warm topped with homemade croutons, additional Parmesan cheese, and fresh basil leaves (or simply serve with crusty bread or a gluten free bread substitute).
More soup recipes
When pizza and soup collide, it’s a treat! Here are a few more of our favorite soup recipes and pizza pies:
Rotisserie chicken, orzo, and veggies are paired with a bright, lemony broth in this lemon chicken orzo soup. This easy soup will add a bit of brightness to a cold, dreary day.
It’s soup season!
Every year I get excited for colder weather because it means I can bust out my soup pot and make one of my very favorite foods: soup!
This lemon chicken orzo soup is one that adds a little bit of sunshine into a gloomy fall or winter day. It’s loaded with chicken, veggies, and plenty of lemon and dill for tons and tons of flavor.
As an added bonus, it comes together pretty quickly, so it’s a great recipe to make on a weeknight when you’re low on time and energy.
This Italian-style kale soup recipe with white beans is full of bold, Mediterranean flavor! It’s healthy, satisfying, and ready in…
This Italian-style kale soup recipe with white beans is full of bold, Mediterranean flavor! It’s healthy, satisfying, and ready in just 30 minutes (a feat for a soup). This one is a fan favorite recipe that readers tell us they make again and again.
Welcome to your new favorite healthy soup that pleases everyone: kale soup! Tuscan kale, white beans and tomatoes float in a tangy broth flavored with oregano and fennel. It’s like all your favorite soup recipes in one bowl: comforting and full of bold Mediterranean flavors.
It comes together in just 30 minutes and makes a huge pot that’s great for leftover lunches. This one ticks all of our boxes: healthy, easy, and tasty. Readers have been telling us they love to make this recipe again and again (music to our ears!).
Featured reader comments
“This soup was amazing! So much flavor and soooo easy to make. It’s definitely making our list for go-to’s!” -Sommers
“Absolutely love this soup. I make this on repeat for my family.” -Kim
Ingredients in this kale soup recipe
As cookbook authors and recipe developers, Alex and I have created dozens of soup recipes. But this kale soup stands the test of time, in our minds! Sip a spoonful, and you’ll be surprised by the pop of tangy flavor. A handful of ingredients work together to make a super flavorful broth that comes together in about 30 minutes. Don’t be tempted to omit any of the spices, since they provide the key flavoring for the dish. Here are the ingredients you’ll need:
Kale: Use either Tuscan or curly kale (we prefer Tuscan)
Canned or cooked white beans: cannellini, Great Northern, navy, butter, or other
Seasonings: fennel seed, oregano, smoked paprika
Types of kale
There are a few main types of kale you can find at the grocery store. We like Tuscan kale in this kale soup, because it has the mildest flavor and is Italian in origin, which matches the Mediterranean-style flavor of this soup. Here are the different types of kale you’ll see:
Tuscan kale has dark green, flat leaves and a mellow flavor. It’s also sometimes called Lacinato or dinosaur kale. It’s common in Italian dishes like Tuscan kale salad or ribollita. It’s our preference in this kale soup.
Curly kale is brighter green and very curly. The flavor is bitter and spicy, which is why we usually prefer Tuscan kale.
Baby kale is kale that’s harvested before it’s mature and sold in boxes in grocery stores and farmer’s markets. Baby kale has a mild flavor and is more tender than standard kale, so you don’t have to cook it as long.
Why to use fire roasted tomatoes
Another flavor secret to this kale soup is fire roasted tomatoes. We often use this type of tomato in our soup and sauce recipes because it has sweet, developed flavor right out of the can.
Fire roasted tomatoes are a type of canned tomato that’s roasted over a flame before canning. They’re sold by several different brands, and you can find them in the canned tomato section in your local grocery.
Tasted out of the canned, they have a sweet flavor (not bitter). This means you can cook them for less time than standard tomatoes, which is always a pro in our book!
As a substitute, use highest quality canned tomatoes and simmer a few minutes longer. You could also add a pinch of smoked paprika and a pinch of sugar to round out the flavors.
What to serve with kale soup
Want to make it into a meal? This kale soup is an easy 30 minute meal that’s ideal as an easy dinner idea or healthy lunch. Here are a few ways to accessorize it to make a quick meal:
This kale soup saves very well! After you make it, you can refrigerate for up to 3 days or freeze for up to 3 months. The flavor gets even better over time.
Dietary notes
This kale soup recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free.
Frequently asked questions
Can I use frozen kale for kale soup?
Yes, frozen kale works well in soup! No need to thaw it first – just add it directly to the pot.
Can you add other ingredients to kale soup?
Try adding sausage or chorizo to make it more filling, swapping out white beans for chickpeas, or finishing with a spritz of fresh lemon juice.
2 bunches Tuscan kale (or 1 large bunch curly kale), chopped
Shredded Parmesan or Pecorino Romano cheese for serving, optional
Instructions
Prepare the onion and carrot as noted above.
In a large pot or Dutch oven, heat the olive oil and butter (or all olive oil) over medium high heat. Add the onion and carrots and sauté for 5 to 7 minutes until tender.
Add the diced tomatoes, vegetable broth and beans. Bring to a steady simmer, then add 1 teaspoon of the fennel seed, along with the dried oregano, smoked paprika and kosher salt. Simmer 12 minutes. (Meanwhile, chop the kale.)
Add the kale and simmer additional 2 to 3 minutes until the kale is tender. Add the additional ½ teaspoon crushed fennel seed. Taste a cooled spoonful and add up to ½ teaspoon additional kosher salt (depending on the salt level of your broth and beans), until the flavor pops.
Serve immediately with grated Parmesan or Pecorino Romano cheese. Store refrigerated for 3 days or frozen up to 3 months.
Notes
*If you can’t find fire roasted tomatoes, use the best canned tomatoes you can find. Add another ½ teaspoon smoked paprika and 1 teaspoon sugar, honey or maple syrup to round out the flavors.
More soup recipes
We’re all about cozy, comforting soups: anytime, anywhere! Here are a few of our top favorite healthy soup recipes:
This tasty kale and white bean soup recipe features tender beans, kale, and hearty vegetables in a flavorful broth. It’s…
This tasty kale and white bean soup recipe features tender beans, kale, and hearty vegetables in a flavorful broth. It’s a cozy dinner that’s both vegan and gluten-free. We love serving it with crusty bread or a salad to make it a meal.
We’re in a season of life where Alex and I are craving nourishing, cozy recipes that are veggie-loaded and hearty enough to keep us full. So here’s one we created to do just that: this kale white bean soup! It’s a riff on our standard Italian-style pot of veggies, full of tangy flavor from fire roasted tomatoes that make a thick, hearty broth.
For this soup, you can eat it straight up or make it fancy with a few fun garnishes! Toasted pine nuts take the flavor up a few notches, and you can even drizzle with a little truffle oil and sprinkle with sea salt (all ways of adding flavor while keeping it a vegan soup). We’ve been enjoying leftovers for days and even our toddler can’t stop shoveling in bites.
Ingredient notes for kale white bean soup
Get a big pot of this soup simmering and the wafting garlicky smell is absolutely irresistible! The ingredients are pretty humble, though again you can add some fancy garnishes to take up the flavor a bit. Here are the basic ingredients:
Fennel, carrots, garlic: Using fennel in a soup adds another layer of flavor, though you can substitute white onion if preferred.
White beans: Cannellini beans, Great Northern, or navy beans work well here.
Fire roasted tomatoes (diced and crushed): This type of canned tomatoes is roasted over an open flame, which adds sweet and smoky notes. If you can’t find them, use best quality canned tomatoes, like San Marzano or another brand.
Italian seasoning and smoked paprika: Seeking out smoked paprika is worth it (also labeled as pimentón or Spanish smoked paprika).
Tuscan kale: We typically prefer using Tuscan kale over curly kale; it has a milder, sweeter flavor. But you can substitute curly kale here: it easily takes on the flavor of the soup.
A few garnishes
This kale white bean soup is extremely hearty, making it a satisfying vegan soup that everyone loves. You can eat it without any garnish, but we like adding a little pizzazz. Here are a few ways to step it up:
Olive oil or truffle oil add richness and a unique aroma
Parmesan or Pecorino cheese add savory notes (or use a vegan Parmesan)
Ways to make it a meal
Soup is such a great meal idea because the sides are so simple! Here are a few specific recipes we’d pair with this soup to make this an easy dinner idea:
Leftovers of this soup store very well; they last refrigerated up to 4 days. Reheat gently on the stovetop. You can also freeze the soup for up to 3 months.
Dietary notes
This kale white bean soup recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.
Frequently asked questions
Can I use a different type of bean in this soup?
Yes! You can experiment with other beans like chickpeas or pinto beans.
Yes, other vegetables that might work well are potatoes (peeled and finely diced), zucchini, or mushrooms, or you could add cooked sausage crumbles for a meaty flair.
This tasty kale and white bean soup recipe features tender beans, kale, and hearty vegetables in a flavorful broth. It’s a cozy dinner that’s both vegan and gluten-free. We love serving it with crusty bread or a salad to make it a meal.
Ingredients
1 bulb fennel, diced (fronds reserved for a garnish)
2 large carrots, diced
5 garlic cloves, minced
2 15-ounce cans white beans (cannellini, navy beans, or Great Northern beans), drained and rinsed
2 tablespoons olive oil
1 28-ounce can fire roasted diced tomatoes, with their liquid
Other optional garnishes: Truffle oil or olive oil drizzle, flaky sea salt
Instructions
Prepare the vegetables, as noted above.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the fennel, carrots, and garlic and cook for 7 to 8 minutes, until the carrots are tender.
Add the white beans, diced tomatoes, crushed tomatoes, water, Italian seasoning, smoked paprika, and kosher salt. Simmer 12 minutes.
Add the kale and cook 2 to 3 more minutes until wilted. Taste and add additional salt as desired. Serve immediately, garnished with fennel fronds and optional garnishes. The soup stores up to 4 days refrigerated. Leftovers store frozen for up to 3 months.
Notes
If desired, substitute ½ white onion for the fennel.
Busy, chilly days call for EASY, warming soups! Enter: Our 1-POT Spicy Pumpkin Soup with coconut milk, tomatoes, and warming Caribbean-inspired spices. It’s delicious, comforting, and comes together with simple pantry staples!
Even better? There’s mini…
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Even better? There’s minimal chopping and it’s ready in about 30 minutes. Let’s make soup!
This pumpkin soup is about as simple + flavorful as it gets! Chop onion, garlic, and ginger, then add a few everyday spices, open a few cans, and let it simmer.
Nothing’s more comforting on a cold night, then my quick and easy homemade Chicken Noodle Soup recipe. It’s delicious and perfect for lunch or dinner! Chicken Noodle Soup My homemade chicken noodle soup is so comforting and great to have on…
Nothing’s more comforting on a cold night, then my quick and easy homemade Chicken Noodle Soup recipe. It’s delicious and perfect for lunch or dinner! Chicken Noodle Soup My homemade chicken noodle soup is so comforting and great to have on hand for chilly nights or when you’re feeling under the weather. My kids love […]
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