White Bean and Kale Soup with Paprika Oil
If you're in search of a soup that delivers both comfort and a punch of flavor, this Smoky White Bean and Kale Soup is your answer. It's packed with nutrients and has a lovely smokiness from the paprika oil that elevates the dish to new heights.
Ingredients
- 1 can (15 oz) white beans, drained and rinsed
- 4 cups vegetable broth
- 2 cups kale, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
- For Paprika Oil: 1/4 cup olive oil, 1 teaspoon smoked paprika
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, and sauté until onions are translucent, about 5 minutes.
- Add Beans and Broth: Stir in the white beans, vegetable broth, smoked paprika, salt, and black pepper. Bring to a boil, then reduce heat and let it simmer for 15 minutes.
- Add Kale: Stir in the chopped kale and continue to simmer for another 10 minutes, or until the kale is tender.
- Prepare Paprika Oil: In a small saucepan, heat olive oil over low heat. Add smoked paprika and stir for about 1-2 minutes. Remove from heat.
- Finish the Soup: Stir in lemon juice and adjust seasoning as needed. Serve hot, drizzled with paprika oil.
Cook’s tips
- For extra creaminess, blend a portion of the soup before adding the kale.
- Use a high-quality smoked paprika for the best flavor; it makes a big difference.
- If you prefer a thinner soup, add more vegetable broth to reach your desired consistency.
- Make the paprika oil ahead of time and store it in the fridge for up to a week.
- Serve with crusty bread for dipping and soaking up the broth.
Substitutions
- Use cannellini beans instead of white beans.
- Swap kale for spinach or Swiss chard; add the greens at the end to avoid overcooking.
- Use regular paprika plus a drop of liquid smoke if you don't have smoked paprika.
- Replace vegetable broth with chicken broth for a non-vegetarian version.
- Add a splash of cream or coconut milk for a richer, creamier texture.
Storage & reheating
Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a little water or broth if it thickens. Keep the paprika oil separate and drizzle it over each serving.
Frequently asked questions
Can I use dried beans instead of canned?
Yes, but you'll need to cook them beforehand. Use about 1.5 cups of cooked white beans.
How can I make this soup more filling?
Add cooked grains like quinoa or brown rice, or serve with a side of crusty bread for a heartier meal.
Is this soup freezer-friendly?
Yes, it freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.
Can I make this in a slow cooker?
Yes, sauté the onions and garlic first, then add everything except the kale and paprika oil. Cook on low for 6-8 hours, then stir in the kale for the last 30 minutes.
