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white bean and kale soup
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5 from 12 votes

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.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Soup
Cuisine: American
Servings: 6 people
Calories: 330kcal


  • 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


  • 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 for up to a month.


Makes 6 small bowls of soup, or 4 large bowls.


Calories: 330kcal | Carbohydrates: 53g | Protein: 20g | Fat: 5g | Cholesterol: 11mg | Sodium: 795mg | Potassium: 1249mg | Fiber: 11g | Sugar: 3g | Vitamin A: 4740IU | Vitamin C: 33.9mg | Calcium: 213mg | Iron: 7.2mg