High Protein White Bean Soup That’s Cozy, Quick & Satisfying
A hearty and nutritious white bean soup packed with protein, perfect for a comforting meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups canned white beans, rinsed and drained
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 cups kale, chopped
- Juice of half a lemon
Instructions
1. In a large pot, heat olive oil over medium heat.
2. Add chopped onion, carrots, and celery. Sauté until the vegetables are tender, about 5-7 minutes.
3. Stir in minced garlic and cook for an additional minute until fragrant.
4. Add the rinsed white beans, vegetable broth, thyme, smoked paprika, salt, and pepper.
5. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
6. Stir in the chopped kale and cook for another 5 minutes until the kale is wilted.
7. Remove from heat and stir in lemon juice.
8. Serve hot, garnished with additional herbs if desired.
Notes
For added protein, consider adding cooked chicken or turkey.
This soup can be stored in the refrigerator for up to 3 days.
Freezes well; just leave out the kale until reheating.
Find it online: https://cookingwithramsay.com/high-protein-white-bean-soup/