This is the kind of soup that gets better the longer it sits. Smoky paprika, creamy white beans, and hearty kale come together in one pot for a meal that is as satisfying as it is simple. Make a big batch on Sunday and eat well all week.
Ingredients
- 2 cups dried great northern beans, soaked overnight and drained
- 1 bunch kale, stems removed, leaves roughly chopped
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 2 tbsp extra virgin olive oil
- 1 tsp smoked paprika
- 1 tsp turmeric
- ½ tsp cayenne
- 2 bay leaves
- 1 tsp Redmond Real Salt
- Freshly ground black pepper to taste
- Juice of 1 lemon
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 6 to 7 minutes until softened.
- Add the garlic, smoked paprika, turmeric, and cayenne. Stir for 1 minute until fragrant.
- Add the soaked beans, diced tomatoes, broth, bay leaves, salt, and pepper. Bring to a boil.
- Reduce heat to low, cover, and simmer for 1 to 1.5 hours until the beans are tender.
- Remove the bay leaves. Use a potato masher or the back of a spoon to mash about a quarter of the beans against the side of the pot. This thickens the broth.
- Stir in the kale and cook for 5 more minutes until wilted. Squeeze in the lemon juice and adjust seasoning.
Notes
- Short on time? Use 4½ cups cooked great northern beans and reduce the simmer time to 20 minutes.
- Stir in a spoonful of pesto or a drizzle of olive oil when serving for extra richness.
- This soup freezes beautifully for up to 3 months.
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