Sundried Tomato Soup
Servings
4
Prep Time
10 minutes
Cook Time
25 minutes
Calories
305
Author:
Giadzy
Ingredients
- 2 tablespoons olive oil, plus more to serve
- 1 carrot, peeled and chopped
- 1 small red onion, diced
- 1 celery rib, chopped
- 1 clove garlic, chopped
- 1 1/2 teaspoons kosher salt
-
2 (7.07ounce) jars sundried tomatoes, drained
-
1 (15-ounce) can cannellini beans, drained and rinsed
- 2 1/2 cups low-sodium vegetable broth
- 3 1/3 cups water
- 1 bunch Tuscan kale, chopped, about 3 cups
-
Freshly grated parmesan cheese, to serve
-
Olive oil, for drizzling, such as Fratepietro
Instructions
Heat a medium Dutch oven or saucepan over medium high heat. Add the oil to the pan followed by the carrot, red onion, celery, garlic and 1 teaspoon salt. Cook, stirring often, until the vegetables are fragrant and beginning to soften, about 3 minutes. Add the sundried tomatoes and cannellini beans and stir to combine. Cook another 2 minutes. Stir in the broth and the water. Bring to a boil and reduce the heat to maintain a gentle simmer. Simmer, stirring occasionally, until the tomatoes are tender and plump, 15 to 20 minutes. Remove from the heat. Using an immersion blender, puree the soup to desired consistency. We leave it with a touch of texture. Return to medium heat and stir in the kale and reaming ½ teaspoon salt. Cook until the kale is tender and wilted, 5 more minutes. Serve with freshly grated parmesan cheese and a drizzle of olive oil.
Nutrition
Nutrition
- Nutrition Serving Size
- 4
- per serving
- Calories
- 305
- Carbs
- 33 grams
- Protein
- 11 grams
- Fat
- 16 grams
- Saturated Fat
- 2 grams
- Sodium
- 1202 milligrams
- Fiber
- 9 grams
- Sugar
- 3 grams
2 comments
Made this tonight. I added approx 2 tsp of sugar to smooth it out, personal preference. My mistake I didn’t chop the kale small enough. Will be sure to do this next time. Very good soup 😃
This soup is very strongly flavored of sun-dried tomatoes, so don’t make it if that’s not a flavor you adore. I made it pretty close the the recipe, with slight variations in the veg based on what I had. When it was done I added both salt and a bit of sugar to tame the strong acid/bitter notes of the tomatoes. I would finish it with some basil oil or similar. I liked it, but it wouldn’t be everyone’s cup of soup.