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    Home » Recipes » Soups and Stews

    By Carol Published: Feb 17, 2019 Modified: Jul 14, 2021 | This post may contain affiliate links. Please read my disclosure.

    Smoky Spanish Vegetable and White Bean Soup with Kale

    Jump to Recipe
    4.39 from 21 votes
    1 hour hour 10 minutes minutes
    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!

    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.

    TABLE OF CONTENTS: Click the Icon to Find the Info You Need FAST

    • How to make Smoky Spanish Vegetable and White Bean Soup with Kale:
    • More soup inspiration!
    • Smoky Spanish Vegetable and White Bean Soup with Kale
      • Equipment
      • Ingredients  1x2x3x
      • Instructions 
      • Notes
      • Nutrition

    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!

    • Old-Fashioned Potato Cabbage Soup with Kielbasa
    • Slow Cooker Cajun 15-Bean Soup with Andouille, Ham and Bacon
    • White Bean, Artichoke and Baby Greens 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 - 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
    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!
    PRINT RECIPE PIN RECIPE TEXT INGREDIENTS TO PHONE SAVE RECIPE Saved!
    Prep Time 30 minutes mins
    Cook Time 40 minutes mins
    Total Time 1 hour hr 10 minutes mins
    Course Soups and Stews
    Cuisine Spanish
    Servings 6
    Calories 351 kcal

    Equipment

    • Wusthof Chef Knife
    • Cutting Board
    • Dutch Oven
    • Oxo Sieve

    Ingredients
      

    • ¼ 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
    • ½ 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.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

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      Cream of Celery Leaves Soup
    • One bowl of White Bean Kale Soup with Parmesan Toast.
      White Bean Kale Soup with Parmesan Toast
    • Finished Roasted Poblano Corn Chowder in blue Dutch oven with soup ladle bacon, cilantro and lime wedges in small bowls.
      Roasted Poblano Corn Chowder
    • Italian Sausage Soup in white Dutch oven garnished with fresh parsley and Parmesan cheese.
      Italian Sausage Soup
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    Categories: Soups and Stews

    Reader Interactions

    Comments

    1. Michelle says

      April 04, 2022 at 7:59 pm

      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.

      Reply
      • Carol says

        April 05, 2022 at 7:16 am

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

        Reply
    2. Sam | Ahead of Thyme says

      September 30, 2019 at 7:29 pm

      Wow this flavour combination is fire!! Soups like this is why I love fall so much. So warm and comforting. Making this this week!!

      Reply
      • Carol says

        September 30, 2019 at 7:32 pm

        Thanks so much, Sam! Hope you enjoy!

        Reply
    3. Jennie Duncan says

      September 30, 2019 at 10:13 am

      This looks like a great recipe for fall and winter. Adding it to my menu and looking forward to making it soon!

      Reply
      • Carol says

        September 30, 2019 at 7:21 pm

        Thanks, Jennie! Hope you enjoy!

        Reply
    4. Anonymous says

      March 08, 2019 at 1:45 pm

      5 stars

      Reply
    5. Anonymous says

      February 24, 2019 at 2:51 am

      5 stars

      Reply
    6. Anonymous says

      February 18, 2019 at 2:53 am

      5 stars

      Reply

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