Smoky White Bean and Kale Soup

Author: Madly Delicious

Smoky White Bean and Kale Soup is a hearty, flavorful dish packed with tender white beans, vibrant kale, and a smoky kick from smoked paprika. Perfect for a cozy weeknight dinner or meal prep, this soup is naturally vegan, gluten-free, and oh-so-delicious!

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Prep Time 10

Cook Time 40

Total Time 50

Course Soup

Cuisine American-Inspired, Southern-American Inspired

Servings

Equipment

Dutch oven or large pot

Ingredients

6 cups vegetable broth (low-sodium, if desired)
2 (15-ounce) cans white beans (such as Great Northern or Cannellini), drained and rinsed
2 tbsp olive oil
1 large yellow onion, diced
2 medium - large carrots, peeled, sliced lengthwise, and cut into half moons
2 cloves garlic, minced
1 (14.5-ounce) can fire-roasted diced tomatoes
1 tsp dried oregano
¼-½ tsp smoked paprika
1 bay leaf
¾ tsp salt, adjust to taste
½ tsp black pepper, adjust to taste
4 cups chopped kale (remove stems if not using pre-washed and chopped)
Juice of 1 lemon
Optional garnish: Chopped parsley or cilantro

Instructions

Sauté the Vegetables: Heat 2 tablespoons of olive oil in a Dutch oven or large pot over medium heat. Add the diced onion and sliced carrots. Cook for 5–7 minutes, stirring occasionally, until softened and fragrant.
Add the Garlic and Seasonings: Stir in the minced garlic, 1 tsp dried oregano, and ¼-½ tsp smoked paprika. Cook for 1 minute, until fragrant.
Incorporate the Base Ingredients: Pour in 6 cups vegetable broth, can of fire-roasted diced tomatoes, and add the bay leaf. Stir to combine.
Add the White Beans and Simmer: Add 2 cans of drained and rinsed white beans to the pot. Season with ¾ tsp salt and ¼ tsp black pepper. Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 25–30 minutes, allowing the flavors to meld.
Add the Kale: Stir in 4 cups chopped kale. Let it cook for an additional 5–7 minutes, until the kale is wilted and tender.
Finish with Lemon Juice: Remove the bay leaf and stir in the juice of 1 lemon. Taste and adjust seasoning, adding more salt, pepper, or smoked paprika, if desired.
Serve: Ladle the soup into bowls and garnish with chopped parsley or cilantro. Serve warm with crusty bread or your favorite side.

Notes

Storage

Store leftovers in an airtight container in the refrigerator for up to 4-5 days. Reheat on the stovetop over medium heat until warmed through.

Freezing

This soup freezes beautifully! Allow it to cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Customizations

For extra depth, stir in a diced chipotle in adobo pepper or a splash of liquid smoke. To make it heartier, add cooked plant-based sausage or smoked tofu.

Nutrition

Serving: 1 servingCalories: 330kcalCarbohydrates: 46gProtein: 14gFat: 9gSaturated Fat: 1.3gPolyunsaturated Fat: 1.4gMonounsaturated Fat: 6gSodium: 580mgPotassium: 920mgFiber: 11gSugar: 7gVitamin A: 6200IUVitamin C: 45mgCalcium: 130mgIron: 4mg

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