Hearty, brothy, and packed with plant based protein – this Spicy White Bean Soup with Kale is the perfect cozy dinner. White beans in a tomato and vegetable broth with hearty kale and seasonal herbs and spices.
Course Lunch, Main Course, Soup
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
Author Two Market Girls
15mL(1 tbsp) extra-virgin olive oil
1white onionfinely diced
600ml(2½ cups) vegetable stock
797mL cansan marzano tomatoes
salt + pepperto taste
1canwhite kidney beansdrained
Before you start: Prep and chop ingredients.
To a large pot (we use a dutch oven) over medium-high heat add oil and heat for 1 minute. Add in white onion, carrot, celery, garlic, thyme, smoked paprika, and cumin. Cook for 5-6 minutes.
Add chili paste and cook for an additional minute.
Add vegetable stock and san marzano tomatoes. Cook partially covered for about 10 minutes. Using a wooden spoon break up the san marzano tomatoes in your pot. If you want it to be smooth, use an immersion blender.
Add in beans, salt, and pepper. Cook for an additional 5-10 minutes.
Finally add in the kale and cook until just wilted. Taste and adjust seasoning if needed.
Serve and garnish with chili flakes and fresh parsley. Serve with a sliced of toasted bread and enjoy!