This healthy, gluten-free white bean and kale soup gets an extra boost of flavor from smoked fish, and is a quick and easy dinner option.
This post is sponsored by King Oscar.

Do you know what usually gives Southern-style bean soup an extra something something? A little extra oomph of flavor?
Meat. In particular, a ham hock. It's slowly cooked inside the soup until the meat falls apart and the beans take on a smoky, well-rounded flavor.
This fall, as the weather began to shift, the leaves began to change, and my obsession with smoked fish raged on, I started to wonder, could I swap smoked fish for ham in bean soup?
Could it add the smokiness, the extra pop of flavor, the extra layer of deliciousness to a the soup?
Happily, the answer is YES.
This white bean and kale soup is more of a Tuscan bean soup than a Southern-bean soup, but with a tasty nod to the bean-loving South.
Want some homemade broth for this soup? Try using one of these: Homemade Vegetable Broth, Mushroom Broth, or Seafood Stock.
Kipper Snacks: Delicious Smoked Fish
Admittedly, when I hear the words "smoked fish"-- I tend to also think "expensive." Because it can be!
Whether it's cold-smoked salmon (lox), hot-smoked salmon, or smoked trout-- smoked fish can be as pricey as it is delicious. And then I discovered kipper snacks (a type of smoked herring).
Kipper snacks are affordable enough to be just what the name implies-- a snack!-- but are still a high-quality, delicious seafood option.
Where can you find kipper snacks? With the canned fish! Look for the bright red tins of my favorite smoked herring-- King Oscar's high-quality, boneless, premium fillets of Kipper Snacks.


Can I Add Extra Fish to White Bean and Kale Soup?
Yes-- of course you can!
As written, the recipe calls for one can of kipper snacks per pot of soup, which gives you a lot of flavor, and just a little bit of fish in each bowl of soup. It's similar to the amount of ham in a Southern-style bowl of beans.
If you LOVE smoked fish, and want your soup to taste more like a seafood soup than a bean soup-- feel free to double (or even triple) the amount of kippers in your version.
Want more CANNED FISH recipe ideas? Try these: Kipper Recipe: Smoked Fish Sliders, Sardine Fish Cakes, and Pasta con le Sarde: Pasta with Sardines
Do I Have to Purée Part of the White Bean and Kale Soup?
Nope. I like to purée about half of the beans and veggies because it makes the broth a little thicker.
BUT if you don't have a blender or immersion blender, or just don't feel like using it-- you can skip that step!

Can I Use Dry Beans Instead of Canned Beans?
I'm not sure-- can you remember to plan ahead and soak and brine the beans? And cook them first?
I have trouble remembering to do that.
But yes. If you can plan ahead-- you can definitely swap in home-cooked beans.
Not sure how many dry beans you'll need? Check out this chart from Serious Eats.

Can I Use Spinach Instead of Kale?
You sure can! Keep in mind that the spinach will wilt more than the kale, so you might want to use a little more spinach than kale.
Can I Make this Soup Ahead of Time?
Yes! Check the recipe card for directions.

White Bean and Kale Soup with Smoked Fish
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 1 celery stalk, diced
- 1 carrot, diced
- 2 teaspoons smoked paprika
- 1 teaspoon red chili flakes
- 4 cups vegetable broth OR seafood stock
- 3 15-ounce cans white beans, drained (Great Northern, cannellini, and/or navy)
- 2 cups kale, loosely packed, destemmed + cut into small, bite-size pieces
- 3 ounces kippers (1 can), drained Or use another smoked fish
- ½ lemon, juiced
- salt to taste Amount needed will depend on how salty the broth is
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Add onions, celery, carrot, paprika, and chili flakes. Cook until softened, about 6 minutes.
- Add broth and beans. Bring to a boil, and simmer 5 minutes.
- Optional (for thicker soup): Scoop about 2 cups of the soup (mostly beans and vegetables, along with a little broth) into a blender (or the basin of an immersion blender), and blend until creamy. Pour back into the pot.
- Add the kale to the pot, and stir.
- Flake the kippers apart with a fork, and add to the pot. Add the lemon juice. Simmer for about 10 minutes, and add additional salt to taste if desired. Serve immediately.
- Leftovers:Store in the refrigerator for up to 3 days.Freeze: Freeze for up to a month.
Gloria says
OMG...kippers. My husband LOVES kippers. I did not even know what they were till I met him. His grandparents were from England...and kippers are big there. I have just started liking smoked salmon, have tried smoked oysters too. This soup would be a winner dinner in his books.
Dawn says
Aside from sardines, we always have kippers in our pantry. I usually eat them straight up for lunch or alongside a charcuterie board, but definitely have to try this next time. Brilliant idea using them instead of ham!
Tina says
I love how canned fish gives umami and depth of flavor and I can completely see how this is helpful. I have fond memories of kipper snacks, my Dad introduced me to them when I was young and I really liked them. I must have always been an adventurous eater. When I was deployed, my Dad sent them to me and I shared with my friends. Thanks for this recipe!
Traci says
Sarah, you are the queen of fish and seafood recipes, and this one is no exception! I love all of the flavors going on in this beauty. White bean and kale soup is such a classic, and you've upped the game with kippers. I love it that I can open my pantry, look at my canned proteins, and know what website to hit for a recipe. Thanks for sharing 🙂
Lisa says
White bean soup has always been a favorite of mine and I love the tuscan spin you put on this one. With the herring, it kind of reminds me of a chunky bouillabaisse. Love that luxurious broth with the kale and white beans -- this is a complete meal that would be delicious with a good piece of french bread and pour of chilled white. I'm on the hunt for kippers now!
Tracy says
Yesss.... I LOVE soups that have a ham hock base! That's how we make our French Onion Soup! I need some kippers so we can make this because it sounds absolutely amazing. Just in time for the cool fall weather!
Carmy says
I love pureeing some of the beans to give the soup a thicker/creamier texture! I love thick creamy soups but a lot of them require cream and I don't always have that on hand! I've never heard of kipper snacks until today and now I can't wait to get my hands on them. I love a good budget friendly soup that looks fancy 😉
Dana says
King Oscar's smoked kippers are honestly *perfect* for a pescetarian spin where some other smokey meat would be used, like ham hock or bacon. I used some in a clam chowder once instead of bacon and they worked swimmingly. When I saw this recipe I knew it was a hit before even digging in. I love soup season! Thanks for sharing this awesome idea.
Debra says
This is brilliant! As a pescatarian, I always have wondered if I am just missing out on extra flavor when a recipe calls for ham hock and I just omit. Smoked kippers are an awesome sub. Can't wait to try this recipe....and use that hack in others as well. Thank you for the great idea.
Koryn says
Brilliant! Delicious! I found this recipe last night and since it was so simple and quick I couldn't resist just making it on the spot . It is legit my new favorite soup. Very unexpected 🙂 I did have to make a couple changes. I JUST ran out of smoked paprika. It's on the grocery list, so I had to use Hungarian , but a threw in a dried ancho pepper to get some heat and smoke and it all turned out ! Only had 1 can of beans but I'm good with that. I'm so impressed with this ! Thanks so much!
Alisha Trenalone says
Thanks so much for letting us know, Koryn! Glad you enjoyed it so much and were able to improvise ingredients! That's great to hear.
-Alisha at Champagne Tastes
Norah says
Hello,
I love soups, and these Great soup recipes! However I can’t have so much sodium!😩because I have high blood pressure. Any suggestions?
Thank you, Norah 😊
Alisha Trenalone says
That can be tricky! I'm sure you're used to reading labels, and that could help with a recipe like this one too. The broth is probably the biggest source of sodium in this recipe. Do you have a favorite low or no-sodium broth you could use instead? And keep an eye on the sodium levels of the canned fish. It might be possible to find lower sodium varieties of that too. Hope you can find some recipes and/or ingredients that work for you!
-Alisha at Champagne Tastes