Ingredients
Scale
- 1 cup dried white beans
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 6 cups vegetable broth
- 1 teaspoon vinegar
- 2 cups chopped kale
Instructions
- Soak beans overnight and drain.
- In a large pot, heat olive oil over medium heat.
- Add onion, carrots, and celery; sauté until soft.
- Stir in garlic, smoked paprika, black pepper, and salt; cook for 1 minute.
- Add soaked beans and vegetable broth; bring to a boil.
- Reduce heat and simmer until beans are tender, about 45 minutes.
- Stir in vinegar and kale; cook until kale is wilted.
- Adjust seasoning and serve hot.
Notes
- For added flavor, try using homemade vegetable broth.
- This soup can be stored in the fridge for up to 5 days.
- Feel free to add other vegetables like potatoes or bell peppers.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: Serbian
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg