Roasted Tomato & Chunky Veg Soup With White Beans & Kale

by Zarina
Roasted Tomato & Chunky Veg Soup With White Beans & Kale

Hearty, comforting and healthy, this will be your new family favourite dinner! Packed with oven-roasted plum tomatoes, veggies, garlic and herbs as well as white beans, kale and macaroni… on your dinner table in under an hour and is perfect for freezing too!

Served up in individual bowls with loads of shaved parmesan which melts in the steaming bowl oozing with every spoonful.  Pass me the crusty baguette right now, so I can dunk… who else needs this in their life today??

Roasted Tomato & Chunky Veg Soup With White Beans & Kale

Roasted Tomato & Chunky Veg Soup With White Beans & Kale

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 2.7/5
( 3 voted )

Ingredients

  • Olive Oil
  • 8 Large vine tomatoes
  • 5 Carrots, I used rainbow coloured
  • 2 Onions
  • 3 Celery stalk
  • 1 Red pepper
  • 1 Fennel
  • 4 Garlic cloves, peeled
  • Two sprigs Thyme
  • 2 Bay leaves
  • 500ml Vegetable stock
  • 1 tbsp tomato paste
  • 1 tsp Sugar
  • 1 tsp Balsamic vinegar
  • 60g Kale, sliced
  • 150g Round white beans, I used round white haricot vert @brindisaspanishfoods
  • Small handful macaroni
  • 1 small bunch of parsley chopped
  • 500ml Boiling water
  • Sea salt
  • Freshly ground black pepper
  • Parmesan shavings
  • GARNISH: chopped parsley, crushed red chilli flakes (optional)

Instructions

  1. Preheat the oven to 180°C 
  2. Dice the tomatoes, carrots, onion, celery, red pepper and fennel small
  3. Add all these vegetables along with the garlic, thyme and bay leaves to a parchment-lined oven tray, drizzle with olive oil and season with salt and pepper
  4. Roast in the oven until cooked through, about 30 minutes 
  5. Remove 1/4 of the vegetable mix along with the bay leaves and thyme stalks into a plate
  6. Blitz the remaining 3/4 vegetable mix in a liquidiser, then transfer this to a large saucepan and heat over a medium heat 
  7. Add the stock, tomato paste, sugar, balsamic vinegar, and the bay leaves you removed onto the plate, bring to a boil 
  8. Add in the sliced kale and macaroni, simmer another 10 minutes, until the kale is tender and the pasta is cooked through
  9. Stir in the white beans, cooked vegetables and chopped parsley, heat through for 5 minutes
  10. Add the 500ml boiling water, taste, adjust salt and pepper
  11. Serve piping hot with plenty of parmesan shavings and crusty bread
  12. Garnish with chopped parsley and sprinkle with crushed red chilli flakes for a bit of a kick. Enjoy!
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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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