Roasted Tomato & Chunky Veg Soup With White Beans & Kale

Name: Roasted Tomato & Chunky Veg Soup With White Beans & Kale
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6
Cuisine: European
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)

by Zarina October 14, 2021

October 14, 2021

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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

Serves: 6 Prep Time: 20 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 1.9/5
( 7 voted )

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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

Preheat the oven to 180°C

Dice the tomatoes, carrots, onion, celery, red pepper and fennel small

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

Roast in the oven until cooked through, about 30 minutes

Remove 1/4 of the vegetable mix along with the bay leaves and thyme stalks into a plate

Blitz the remaining 3/4 vegetable mix in a liquidiser, then transfer this to a large saucepan and heat over a medium heat

Add the stock, tomato paste, sugar, balsamic vinegar, and the bay leaves you removed onto the plate, bring to a boil

Add in the sliced kale and macaroni, simmer another 10 minutes, until the kale is tender and the pasta is cooked through

Stir in the white beans, cooked vegetables and chopped parsley, heat through for 5 minutes

Add the 500ml boiling water, taste, adjust salt and pepper

Serve piping hot with plenty of parmesan shavings and crusty bread

Garnish with chopped parsley and sprinkle with crushed red chilli flakes for a bit of a kick. Enjoy!

Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

Roasted Tomato & Chunky Veg Soup With White Beans & Kale

Roasted Tomato & Chunky Veg Soup With White Beans & Kale

Ingredients

Instructions

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