Description
A warm, simple, and flavorful white bean soup loaded with garlic, onion, and kale.
Ingredients
Scale
- 2 cans white beans (cannellini or navy beans), rinsed and drained
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 2 cups kale, chopped
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for 1-2 minutes until fragrant.
- Add the drained white beans, vegetable broth, dried thyme, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for about 15 minutes to allow flavors to meld.
- Stir in the chopped kale and cook for an additional 5 minutes until the kale is tender.
- Serve hot, and enjoy!
Notes
For a creamier texture, mash some beans or add a splash of cream at the end. Store leftovers in airtight containers for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg