Description
A hearty and nutritious white bean soup packed with protein, perfect for a comforting meal. This one-pot dish is loaded with vegetables, fiber, and flavor—ideal for cozy lunches or dinners.
Ingredients
- 2 cups canned white beans, rinsed and drained
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 cups kale, chopped
- Juice of half a lemon
Instructions
1. In a large pot, heat olive oil over medium heat.
2. Add chopped onion, carrots, and celery. Sauté until the vegetables are tender, about 5-7 minutes.
3. Stir in minced garlic and cook for an additional minute until fragrant.
4. Add the rinsed white beans, vegetable broth, thyme, smoked paprika, salt, and pepper.
5. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
6. Stir in the chopped kale and cook for another 5 minutes until the kale is wilted.
7. Remove from heat and stir in lemon juice.
8. Serve hot, garnished with additional herbs if desired.
Notes
For added protein, consider adding cooked chicken or turkey.
This soup can be stored in the refrigerator for up to 3 days.
Freezes well—omit kale until reheating and stir it in fresh when serving.
Blend part of the soup for a creamier texture if desired.
Serve with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 4g
- Sodium: 580mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg