Hearty and Healthy White Bean & Kale Soup

This hearty white bean and kale soup is the perfect comforting dish for chilly days. Loaded with nutrient-rich vegetables and fiber-packed beans, it's both satisfying and wholesome. The addition of smoked paprika and a touch of red pepper flakes adds a warm, slightly smoky depth to every spoonful.

Ingredients:

• 1 tablespoon olive oil

• 2 medium leeks, white and light green parts halved, thinly sliced and washed well (dark green tops reserved for stock)

• 1 bulb fennel, cored and diced

• 1 teaspoon smoked paprika

• 1/2 teaspoon crushed red pepper flakes

• Kosher salt and freshly ground black pepper, to taste

• 1 large jarred roasted red bell pepper, drained and chopped (1/2 cup)

• 1 bunch lacinato kale, tough stems removed, leaves chopped, washed and dried

• Two 15.5-ounce cans cannellini beans, rinsed and drained

• 1 teaspoon apple cider vinegar

• 2 tablespoons grated Parmesan

Directions:

1. Sauté Vegetables: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-low heat. Add leeks and fennel, stirring occasionally, until softened and starting to brown on the edges, about 12 minutes.

2. Add Seasonings: Stir in smoked paprika, red pepper flakes, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Add the roasted red pepper and cook until it begins to break down, approximately 5 minutes.

3. Cook the Kale: Gradually add chopped kale, cooking until it wilts and becomes soft, about 5 minutes. Sprinkle in another 1/2 teaspoon salt.

4. Incorporate the Beans: Add half of the cannellini beans and smash them with a wooden spoon or potato masher to create a creamy base. Pour in 8 cups of water and add the remaining whole beans.

5. Simmer: Bring the soup to a boil over medium-high heat. Reduce to medium-low and simmer until flavors meld and the beans and kale are very tender, about 30 minutes.

6. Finish and Serve: Stir in the apple cider vinegar. Divide the soup into six bowls and garnish each with 1 teaspoon of grated Parmesan.

Pro Tip:

Save the dark green leek tops and kale stems to make a flavorful homemade vegetable stock. Simply simmer them with other vegetable scraps, water, and a few herbs for a delicious base to use in soups, stews, and sauces.

Why You’ll Love This Soup:

• Nutrient Boost: Kale is packed with vitamins A, C, and K, while cannellini beans provide plant-based protein and fiber.

• Easy on the Wallet: Made with simple, affordable ingredients.

• Meal Prep Friendly: This soup stores well in the fridge for up to 5 days or can be frozen for a quick, healthy meal anytime.

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