White Bean and Kale Soup with Smoked Fish
This healthy white bean and kale soup gets an extra boost of flavor from smoked fish, and is a quick and easy dinner option.
Servings: 6 people
Calories: 77kcal
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.
Notes
Makes 6 small bowls of soup, or 4 large bowls.
Nutrition
Calories: 77kcal | Carbohydrates: 7g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 11mg | Sodium: 711mg | Potassium: 218mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4784IU | Vitamin C: 28mg | Calcium: 106mg | Iron: 1mg