Spicy White Bean Soup with Kale Recipe

🧂 Ingredients

• 1 large bunch of kale

  chopped and deveined (or 1 bag of baby kale)
• 3 tablespoons olive oil

  plus more for drizzling
• 3 garlic cloves

  thinly sliced
• 1 medium onion

  thinly sliced
• salt and pepper to taste
• 3 tablespoons tomato paste
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 2 teaspoons chili powder
• 1/2 teaspoon cayenne
• 1/2 to 1 teaspoon red pepper flakes

  optional
• 3 (15-ounce) cans white beans

  drained and rinsed (like cannellini, butter or Great Northern).
• 4 cups vegetable broth
• 1/2 lemon

  juiced
• 2 ounces feta cheese
• 1 cup fresh parsley

  chopped

Instructions

• 1 Rinse and devein the kale. Chop into bite-size pieces (or buy a bag of baby kale
  from the market). Set aside.
• 2 Heat the olive oil in a large pot over medium heat. Add garlic and onion, then
  season to taste with salt and pepper. Cook until the onion is lightly browned,
  about 4 minutes.
• 3 Add the tomato paste, paprika, chili powder, cayenne, and a pinch of red pepper
  flakes, if using, to the onions, stir to coat. Cook until the oil turns vibrant,
  about 2 minutes.
• 4 Add the beans, rinsed and drained, and the chopped kale to the pot. Using a
  wooden spoon or spatula, smash a few beans against the side of the pot. Then add
  the broth and season with salt and pepper, if desired. Bring to a simmer and
  cook until it’s reached your desired consistency. The longer it cooks the
  thicker the stew, about 15 to 20 minutes is perfect for me.
• 5 Just before serving, add the lemon juice to the stew and stir. Serve in bowls
  topped with feta, slices of red onion, and chopped parsley.

Nutrition Info