Ingredients
Scale
- 1 cup dry white beans
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups vegetable broth
- 1 (14.5 oz) can diced tomatoes
- 2 cups kale, chopped
- 1 tablespoon lemon juice
Instructions
- Soak beans overnight in water. Drain and rinse.
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery; sauté for about 5 minutes.
- Add garlic, smoked paprika, thyme, salt, and pepper; cook for another minute.
- Add the soaked beans, vegetable broth, and diced tomatoes to the pot. Bring to a boil.
- Reduce heat and simmer for about 1 hour, or until beans are tender.
- Stir in kale and lemon juice; cook for an additional 5 minutes.
- Serve hot, garnished with parsley if desired.
Notes
- For a creamier soup, blend a portion of the soup and return it to the pot.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: soup
- Method: stovetop
- Cuisine: Serbian
- Diet: vegan
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg