White Bean and Kale Soup with Smoked Fish
User Reviews
5
White Bean and Kale Soup with Smoked Fish
Description
This soup starts by sautéing diced onion, celery, and carrot in olive oil alongside smoked paprika and red chili flakes, developing a fragrant and mildly spicy base. The addition of vegetable broth (or seafood stock) and canned white beans brings a creamy, hearty component. Optional blending of a portion of the soup adds thickness and smoothness while keeping some chunkiness.
Kale is stirred in last to retain texture and color, followed by flaked smoked fish such as kippers, which impart a distinctive smoky saltiness and umami. A squeeze of lemon juice balances the flavors, brightening the soup. Cooking is completed with adjustable seasoning to taste.
The soup can be served hot in small or large portions and makes a satisfying meal with a mix of creamy beans, leafy greens, and smoky seafood. Leftovers keep refrigerated for up to three days or may be frozen for about a month.
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 1 celery diced; stalk
- 1 carrot diced
- 2 teaspoons smoked paprika
- 1 teaspoon red chili flakes
- 4 cups vegetable broth or seafood stock
- 3 ounce White beans canned, drained, Great Northern, cannellini, and/or navy
- 2 cups kale loosely packed, destemmed, cut into small bite-size pieces
- 3 ounces kippers Or use another smoked fish, 1 can, drained
- ½ lemon juiced
- salt Amount needed will depend on how salty the broth is, to taste
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
- This recipe yields approximately six small bowls or four large bowls of soup.
- Use smoked fish like kippers or any canned smoked fish as preferred.
- Leftovers can be stored in the refrigerator for up to three days or frozen for up to one month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 77 kcal
% Daily Value*
| Calories | 77kcal | 4% |
| Carbohydrates | 7g | 2% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 11mg | 4% |
| Sodium | 711mg | 30% |
| Potassium | 218mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 4784IU | 96% |
| Vitamin C | 28mg | 31% |
| Calcium | 106mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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