High Protein White Bean Soup
A nutritious and satisfying soup packed with protein-rich white beans and vibrant vegetables, perfect for a hearty meal.
Ingredients
Main Ingredients
- 2 cups canned white beans, rinsed and drained Use quality canned beans for best flavor
- 1 medium onion, chopped Chop finely for even cooking
- 2 cloves garlic, minced Freshly minced garlic works best
- 2 pieces carrots, diced Should be diced evenly
- 2 stalks celery, diced Chop into small pieces
- 4 cups vegetable broth Low-sodium broth recommended
- 1 teaspoon dried thyme Use fresh if available for more flavor
- 1 teaspoon smoked paprika Adds depth and smokiness
- to taste Salt and pepper Adjust to your preference
- 2 tablespoons olive oil For sautéing the vegetables
- 2 cups kale, chopped Can substitute with other greens
- Juice of half a lemon lemon Fresh lemon juice adds brightness
Instructions
Preparation
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, diced carrots, and diced celery to the pot; sauté for 5 to 7 minutes until tender.
- Stir in minced garlic and cook for an additional minute.
- Add the rinsed white beans, vegetable broth, dried thyme, smoked paprika, salt, and pepper; stir to combine.
- Increase heat and bring the mixture to a boil.
- Reduce heat to a gentle simmer and cook for 15 minutes.
- Stir in chopped kale and continue cooking for an additional 5 minutes.
- Remove from heat and stir in the juice of half a lemon.
- Ladle the soup into bowls and garnish with fresh herbs if desired.
Notes
Serve with crusty whole grain bread or a fresh salad. This soup can be stored in the refrigerator for up to three days or frozen for up to three months.