This easy-to-make soup can be made and served in less than 30 minutes with common pantry ingredients. I have notes above that talk about substitutions and variables for the soup. Feel free to use this as a base and to make your own version!
Course Appetizer, brunch, lunch, Main Course, Side Dish, Soup
Cuisine American, Italian
Keyword beans, soup, tomato, vegetable
Prep Time 10minutes
Cook Time 20minutes
4medium cloves garlicminced, about 2 tablespoons
2medium onionschopped, about 2 cups
1dried bay leaf
15ouncescanned Cannellini beans or Great Northern beans
14.5ouncescanned diced tomatoes
32ounceschicken brothor chicken stock, 4 cups
3cupsfrozen mixed vegetables1 pound, like O Organic Garden Blend
15ouncescanned Pinto beans or Red Kidney beans
1bunch Lacinato kalesometimes called Tuscan or Dinosaur kale, stem removed and leaves chopped
Chopped or sliced basil leavesoptional
Shaved Parmesan cheeseoptional
Thick crusty bread
Place the chopped bacon in a large stock pot or Dutch oven. Cook over medium high heat, stirring frequently until the bacon starts to crisp and the fat has been rendered. Add the garlic and onions. Cook until the onions soften and start to turn translucent. Sprinkle in the dried herbs, salt and pepper.
Add the chicken broth, Cannellini beans and diced tomatoes to the pot. Bring to a boil.
Add the frozen vegetables and bring to a boil. Stir in the second can of beans and the kale. Let simmer for 1 minutes until the kale has wilted, cooking longer if you want the kale softer and more silky.
Ladle into individual bowls and garnish with basil and Parmesan.
This post was sponsored by Safeway. I was compensated for this post and for developing the recipe. However, all opinions below are completely my own. You can get all the products featured in this recipe at your local Safeway!