Smoky Spanish Vegetable and White Bean Soup with Kale
Updated Jul 14, 2021, Published Feb 17, 2019
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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!
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.
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!
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….
- …You’re onto something hearty, yet simply delicious!
- Add a few handfuls of baby kale, some manchego cheese at the very end…
And friends, what more do you need?
A beautiful, tasty, hearty yet healthy soup that’s perfect for getting you through the last chilly days of winter!
More soup inspiration!
- Old-Fashioned Potato Cabbage Soup with Kielbasa
- Slow Cooker Cajun 15-Bean Soup with Andouille, Ham and Bacon
- Bean and Vegetable Soup
- Farmhouse Cabbage Soup with Cannellini Beans and Kielbasa
- Ethiopian Red Lentil and Vegetable Stew
Check out my full soup and stew selection here! Soups and Stews
Smoky Spanish Vegetable and White Bean Soup with Kale
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
- Use spinach in place of kale.
- Red wine vinegar can be used in place of sherry vinegar.
- Use Parmesan or Asiago cheese in place of Manchego.
- Soup can be made 1-2 days ahead of time. Cool and refrigerate.
- Reheat on the stovetop or in the microwave.
- Store in airtight containers in the quantity desired for 2-3 months.
- Thaw in the refrigerator or microwave. Reheat on the stovetop or in the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
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.
Hi, Michelle, Thanks so very much!! Glad you enjoyed and you can definitely change it around to what you have on hand. Thanks again!!
Wow this flavour combination is fire!! Soups like this is why I love fall so much. So warm and comforting. Making this this week!!
Thanks so much, Sam! Hope you enjoy!
This looks like a great recipe for fall and winter. Adding it to my menu and looking forward to making it soon!
Thanks, Jennie! Hope you enjoy!