Slow-Simmered White Bean and Kale Soup with Smoked Paprika
A deeply comforting soup featuring tender cannellini beans, nutrient-rich kale, and a subtle smokiness from paprika. This mediterranean-inspired soups (vegetarian) ready in about 40 minutes pairs cannellini beans, vegetable broth, kale for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 can (15 oz), drained and rinsed cannellini beans
- 1 can (14.5 oz), low-sodium vegetable broth
- 4 cups, chopped (stems removed) kale
- 1 medium, diced yellow onion
- 2 cloves, minced garlic
- 1 tsp smoked paprika
- 2 tbsp olive oil
- 1/2 cup, diced carrot
- 1/2 cup, diced celery
- 1 bay leaf
- 1/4 cup, chopped fresh parsley
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1/2 cup diced carrot, 1/2 cup diced celery, and 1 medium diced yellow onion. Cook for 5 minutes until softened, stirring occasionally.
- Step 2: Add 2 minced garlic cloves and 1 tsp smoked paprika. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
- Step 3: Pour in 1 can (14.5 oz) vegetable broth and 1 can (15 oz) drained cannellini beans. Add 1 bay leaf and season with salt and pepper to taste. Bring to a gentle simmer and cook for 15 minutes.
- Step 4: Stir in 4 cups chopped kale and cook for 5 more minutes until kale is tender but still vibrant green.
- Step 5: Remove bay leaf and discard. Stir in 1/4 cup fresh parsley. Adjust seasoning and serve hot.
Frequently asked questions
How long does Slow-Simmered White Bean and Kale Soup with Smoked Paprika take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Simmered White Bean and Kale Soup with Smoked Paprika?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cannellini beans from drying out.
Can I substitute ingredients in Slow-Simmered White Bean and Kale Soup with Smoked Paprika?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Simmered White Bean and Kale Soup with Smoked Paprika for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Slow-Simmered White Bean and Kale Soup with Smoked Paprika vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My family loved this recipe. The white beans and kale were perfectly cooked, and the smoky flavor was divine.
- ★★★★★
A new favorite for cold days. The slow simmer really brings out the flavors, and it's so easy to make.
- ★★★★★
This soup is a weeknight lifesaver! The smoked paprika adds such a lovely depth, and it's so hearty without being heavy.
