Leftover greens in the fridge, but no idea what to do with them? That is where the inspiration for this Tomato and White Bean Soup came from! With mostly pantry staples plus the slightly wilted greens hiding in the dark corner of your crisper drawer, you can make this savory, veggie packed soup that is even better after it sits in the fridge for a day or two. Even better, serve it with homemade focaccia, barely warm.
This Tomato and White Bean Soup is:
keeps well in the fridge
Tomato and White Bean Soup with Homemade Focaccia
The perfect way to use leftover greens, this hearty soup has a robust savory flavor and lots of texture.
- 2 Tbsp olive oil
- 1 bulb fennel, chopped
- 1 large onion, chopped
- 2 large carrots, scrubbed and chopped
- 2 28oz cans diced tomatoes
- 4 cups vegetable stock
- 2 cups water
- 2 bunches tuscan kale or other dark leafy green, chopped
- 1 15oz can white beans, such as cannellini
- 1/2 tsp red pepper flakes
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- Step 1 In a large pot set to medium low heat, add the olive oil. Once hot, add in the chopped fennel, onion and carrots. Season with salt and pepper and let cook for 5 minutes, or until tender crisp. This will build your base layer of flavor.
- Step 2 Add in the tomatoes and carefully crush with a spoon. It doesn’t need to be perfect. Cover, and let cook for 20-30 minutes. Cooking the tomatoes will bring out their savory nature, balancing the acidity in our soup.
- Step 3 Pour in the stock, water, washed greens and beans plus seasonings. Cook 10 more minutes. Taste, then adjust seasonings as desired. Serve hot with warm bread for dipping.
- Step 4 Chefs tip: This soup stores extremely well in the fridge for up to 4 days. Follow proper cooling procedures.