Description
A quick, nourishing, and pantry-friendly white bean soup with bold flavors from smoked paprika and olive oil.
Ingredients
Scale
- 2 cans white beans (such as cannellini or navy beans), drained and rinsed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 can diced tomatoes (14.5 oz)
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 cups spinach or kale, chopped
- 2 tablespoons olive oil
Instructions
- Warm a large pot over medium heat and add the olive oil.
- Add the chopped onion and minced garlic; sauté until softened and fragrant, about 5 minutes.
- Pour in the drained and rinsed white beans, the can of diced tomatoes (with juices), and vegetable broth. Add dried thyme, smoked paprika, and salt and pepper to taste. Stir to combine.
- Bring the soup to a gentle boil, then reduce heat and simmer uncovered for about 20 minutes.
- Stir in the chopped spinach or kale and cook for about 5 minutes until wilted and tender.
- Taste and adjust seasoning, then ladle into bowls and serve hot.
Notes
For a creamier texture, mash a cup of beans against the pot side before simmering. Refrigerate leftovers for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg