Smoky Spanish Vegetable and White Bean Soup with Kale

4.39 from 21 votes
1 hour 10 minutes
Jump To Recipe

Smoky Spanish Vegetable and White Bean Soup with Kale is both hearty and healthful!  It’s the perfect late-winter-into-early-spring soup that’s sure to take the chill off but not weigh you down!  For another delicious Spanish-inspired recipe, be sure to check out my Brown Rice Paella with Shrimp and Chorizo!

Photo of Smoky Spanish Vegetable and White Bean Soup with Kale in white Dutch oven on gray background with gray napkin and ladle.

Spring is springing here in the South and in some ways, I’m ready for it and in some ways, I’m not.  Daffodils, crocuses and flowering crab trees are starting to do their thing!

Best of all, it’s only 20 days to Daylight Savings Time!

Longer days, more light, birds–beautiful birds–flowers, budding green trees…. oh my.

Time to get more soups in like this Smoky Spanish Vegetable and White Bean Soup with Kale.

Photo of Smoky Spanish Vegetable and White Bean Soup with Kale in white Dutch oven on gray background with gray napkin and ladle.

This Smoky Spanish Vegetable and White Bean Soup with Kale is so perfect this time of year!  Loaded with vegetables, fire-roasted tomatoes and cannellini beans.  The beans make it a little hearty but in anticipation of putting on less bulky clothes in the not-too-distant future, this soup is 100% healthy!

Photo of Smoky Spanish Vegetable and White Bean Soup with Kale in white Dutch oven with bread and paprika spilled on surface.

How to make Smoky Spanish Vegetable and White Bean Soup with Kale:

  • This tasty soup starts with tons of vegetables like onions, carrots, celery, red bell pepper and zucchini.
  • Saute them up, add chicken broth or vegetable broth, fire-roasted tomatoes, cannellini beans, spices like Spanish smoked paprika and you’re onto something….
Photo of two servings of Smoky Spanish Vegetable and White Bean Soup with Kale with cheese and broken bread.
  • …You’re onto something hearty, yet simply delicious!
  • Add a few handfuls of baby kale, some manchego cheese at the very end…
Photo of three bowls of Smoky Spanish Vegetable and White Bean Soup with Kale with broken bread and grated cheese.

And friends, what more do you need?

Photo of three bowls of Smoky Spanish Vegetable and White Bean Soup with Kale with broken bread and grated cheese.

A beautiful, tasty, hearty yet healthy soup that’s perfect for getting you through the last chilly days of winter!

Close-up photo of Smoky Spanish Vegetable and White Bean Soup with Kale in gray bowl on gray napkin.

More soup inspiration!

Check out my full soup and stew selection here!  Soups and Stews

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Smoky Spanish Vegetable and White Bean Soup with Kale - Ovehead shot of soup in white cast iron Dutch oven on gray background with gray napkin and ladle

Smoky Spanish Vegetable and White Bean Soup with Kale

4.39 from 21 votes

Click to Rate!

By: Carol | From A Chef’s Kitchen
Smoky Spanish Vegetable and White Bean Soup with Kale is both hearty and healthful!  It’s the perfect late-winter-into-early-spring soup that’s sure to take the chill off but not weigh you down!
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Soups and Stews
Cuisine Spanish
Servings 6
Calories 351 kcal

Ingredients
  

  • 1/4 cup olive oil
  • 1 large onion - finely chopped
  • 2 large carrots - chopped
  • 3 stalks celery - chopped
  • 1 large red bell pepper - finely chopped
  • 1 medium zucchini - halved lengthwise and thinly sliced
  • 4 cloves garlic - minced
  • 6 cups chicken broth - or vegetable broth
  • 1 can (28-ounce) diced fire-roasted tomatoes - undrained
  • 2 tablespoons tomato paste
  • 1 tablespoon Italian seasoning
  • 1 teaspoon smoked paprika
  • 1 teaspoon crushed red pepper flakes
  • 2 bay leaves
  • 2 cans (15-ounce each) cannellini beans - or Great Northern, drained and rinsed
  • 1 container (5-ounce) baby kale
  • 1 tablespoon sherry vinegar - optional
  • Salt and freshly ground black pepper - to taste
  • 1/2 cup freshly grated Manchego cheese

Instructions
 

  • Heat olive oil over medium-high heat in a Dutch oven or other heavy soup pot. Add the onion, reduce heat to medium and cook 4-5 minutes or until beginning to soften.
  • Add the carrots and celery and continue cooking 5-6 minutes or until softened.
  • Add the red bell pepper and cook 2 minutes.
  • Add the zucchini and garlic and cook 1 minute.
  • Chicken or vegetable broth, tomatoes, tomato paste, Italian seasoning, smoked paprika, crushed red pepper flakes, bay leaves and beans. Bring to a boil, reduce heat and simmer 20-25 minutes or until vegetables are tender.
  • Stir in the baby kale by the handful.
  • Add sherry vinegar and salt and black pepper to taste.
  • Serve in bowls topped with freshly grated Manchego cheese.

Notes

MAKE AHEAD:  Soup can be made 1-2 days ahead of time.  Cool and refrigerate.  Reheat on the stovetop or in the microwave.
FREEZER-FRIENDLY:  Store in airtight containers in quantity desired for 2-3 months.  Thaw in the refrigerator or microwave.  Reheat on the stovetop or in the microwave.

Nutrition

Serving: 1 | Calories: 351kcal | Carbohydrates: 2g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 115mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5455IU | Vitamin C: 2mg | Calcium: 119mg | Iron: 1mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

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Recipe Rating




9 Comments

  1. 5 stars
    I am making this now, smells really good too. I had to make some adjustments due to what I had one hand.

    I added a peeled and diced russet potato and a yellow pepper, subtracted the kale, sherry, celery, zucchini and only one can of beans because I didn’t have it.

    Very tasty! And an easy enough recipe to adjust as needed.

    1. Hi, Michelle, Thanks so very much!! Glad you enjoyed and you can definitely change it around to what you have on hand. Thanks again!!