Kale White Bean Soup
Smoky and savory, this kale white bean soup is comfort in every bite. With 22 grams of protein and gluten-free, it’s a great plant-based meal for those cold winter nights.
Servings: 4 bowls
Ingredients
- 1 medium yellow onion diced
- 2 medium carrots chopped
- 2 medium celery stalks chopped
- 4 cloves garlic minced
- 8 oz kale chopped
- 3 16 oz cans white beans rinsed and drained
- 2 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 1/2 tsp sea salt
- 1/4 tsp red pepper flakes
- 4 cups vegetable stock
- 1 tsp apple cider vinegar
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook for 5-6 minutes, stirring occasionally, until softened.
- Add garlic, smoked paprika, garlic powder, salt, and red pepper flakes. Cook for 30–60 seconds, stirring until fragrant.
- Add white beans and vegetable stock. Stir and bring to a boil.
- Reduce heat to medium-low and simmer for 10 minutes to allow the flavors to combine.
- Transfer about half of the soup to a blender and blend until smooth, then return it to the pot. Alternatively, use an immersion blender to partially blend the soup.
- Add kale and simmer for 3-5 minutes, until tender.
- Remove from heat and stir in apple cider vinegar.
- Taste and adjust salt if needed. Serve warm.
Nutrition
Serving: 1 bowl (21 oz) | Calories: 520kcal | Carbohydrates: 92.3g | Protein: 22.3g | Fat: 9.2g | Saturated Fat: 1.4g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 6.1g | Sodium: 1050mg | Potassium: 1750mg | Fiber: 21.8g | Sugar: 5g | Vitamin A: 11000IU | Vitamin C: 95mg | Calcium: 270mg | Iron: 6.5mg