Smoky Chickpea and Kale White Bean Soup
This deeply satisfying soup doubles up on legume protein by combining chickpeas and white beans in a smoky paprika-laced broth packed with hearty kale. It is the kind of restorative meal that improves the longer it sits, making it perfect for meal prep.
A smoky protein-loaded vegan soup combining chickpeas and white beans with hearty kale in a rich paprika broth.
Nutrition per serving
Ingredients
Protein
Vegetables
Spices
Liquid
Aromatics
Instructions
Saute Garlic and Paprika
Heat olive oil in a large soup pot over medium heat. Add the minced garlic and cook for 2 minutes until golden but not burned. Add the smoked paprika and stir constantly for 60 seconds until the spice blooms and fills the kitchen with its aroma.
Add Broth and Beans
Pour in the vegetable broth and bring to a simmer. Add both the chickpeas and the white beans, stirring gently to combine. Season with salt, black pepper, and a pinch of red chili flakes. Simmer for 15 minutes to let the flavors develop.
Incorporate the Kale
Add the chopped kale to the simmering soup and push it down to submerge it. Cook for 8 minutes until the kale is tender but still holds a slight bite and its deep green color. Do not overcook the kale or it will turn dull and mushy.
Finish and Adjust Seasoning
Use the back of a spoon to gently crush a few of the white beans against the side of the pot to naturally thicken the broth without any added starch. Taste and adjust seasoning. Serve with crusty bread and a drizzle of good olive oil.
Substitutions
Common mistakes
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