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Spicy White Bean Soup with Kale

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This White Bean Soup with Kale is a spicy and hearty bowl of healthy, creamy comfort food, ready in about 20 minutes. With a vibrant blend of herbs and spices, much like Harissa, often found in Tunisian cuisine.

A white bowl filled with a spicy white bean stew, topped with fresh parsley and crumbled cheese. A similar dish sits slightly out of focus, resting on a wooden board, surrounded by more fresh parsley in the background.

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What I Love About this White Bean Soup

This is hardy and filling, perfect on the chillest and soggiest days. With a touch of lemon juice and topped with a salty Feta, and fresh parsley, it brings a bit of sunshine any day of the year.

The colors and flavors are robust and beautiful. It stands up to the weather and warms your bones.

Much like our other white bean soups, it’s a quick and easy fix that’s hearty enough for dinner yet also nourishing and light for lunch too.

What is Harissa?

Harissa is the base flavoring in Tunisian cuisine. “Tunisia is a country in the Maghreb region of North Africa. Its northernmost point, Cape Angela, is also the northernmost point on the African continent. Tunisia borders Algeria to the west and southwest, Libya to the southeast, and the Mediterranean Sea to the north and east.”

It is usually served as a condiment for grilled meat, but it also added to roasted vegetables or stirred into stews and soups. 

This recipe uses a homemade version of harissa, although it’s an easy swap if you have it on hand. Just eliminate the cumin, paprika chili powder, and cayenne. 

A white bowl of spicy tomato-based soup with chickpeas, spinach, and crumbled cheese is garnished with fresh parsley. This savory blend mirrors a spicy white bean stew, served elegantly on a marble surface with another partial bowl and parsley bunch in the background.

Spicy White Bean Stew Ingredients

Pantry Ingredients:

  • Olive Oil
  • Tomato Paste
  • Canned White Beans (cannellini, butter or Great Northern)
  • Broth (Chicken or Vegetable)

Produce:

  • Kale (I like to use bagged baby kale)
  • Onion
  • Garlic cloves
  • Lemon

Herbs and Spices:

  • Cumin
  • Smoked Paprika
  • Chili Powder
  • Cayenne
  • Fresh Parsley
  • Red Pepper Flakes

What Makes The Spicy White Bean Stew Creamy?

To give this stew a wonderful creamy texture, simply smash a few of the white beans after they’ve been added to the soup pot. The texture will develop all on its own.

RELATED: More soup recipes can be found here…

 

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A bowl of spicy, tomato-based white bean stew garnished with crumbled feta cheese and fresh parsley, served on a white plate.

Spicy White Bean Soup with Kale Recipe

This White Bean Stew with Kale is a spicy and hearty bowl of healthy, creamy comfort food, ready in about 20 minutes. With a vibrant blend of herbs and spices, much like Harissa, often found in Tunisian cuisine.
5 from 2 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Author: Stephanie Wilson

Equipment

Ingredients 

  • 1 large bunch of kale chopped and deveined (or 1 bag of baby kale)
  • 3 tablespoons olive oil plus more for drizzling
  • 3 garlic cloves thinly sliced
  • 1 medium onion thinly sliced
  • salt and pepper to taste
  • 3 tablespoons tomato paste
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • 2 teaspoons chili powder
  • 1/2 teaspoon cayenne
  • 1/2 to 1 teaspoon red pepper flakes optional
  • 3 (15-ounce) cans white beans drained and rinsed (like cannellini, butter or Great Northern).
  • 4 cups vegetable broth
  • 1/2 lemon juiced
  • 2 ounces feta cheese
  • 1 cup fresh parsley chopped

Instructions

  • Rinse and devein the kale. Chop into bite-size pieces (or buy a bag of baby kale from the market). Set aside.
  • Heat the olive oil in a large pot over medium heat. Add garlic and onion, then season to taste with salt and pepper. Cook until the onion is lightly browned, about 4 minutes.
  • Add the tomato paste, paprika, chili powder, cayenne, and a pinch of red pepper flakes, if using, to the onions, stir to coat. Cook until the oil turns vibrant, about 2 minutes.
  • Add the beans, rinsed and drained, and the chopped kale to the pot. Using a wooden spoon or spatula, smash a few beans against the side of the pot. Then add the broth and season with salt and pepper, if desired. Bring to a simmer and cook until it’s reached your desired consistency. The longer it cooks the thicker the stew, about 15 to 20 minutes is perfect for me.
  • Just before serving, add the lemon juice to the stew and stir. Serve in bowls topped with feta, slices of red onion, and chopped parsley.

Nutrition

Serving: 1g | Calories: 272kcal | Carbohydrates: 29g | Protein: 14g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Cholesterol: 59mg | Sodium: 1457mg | Fiber: 7g | Sugar: 6g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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One Comment

5 from 2 votes (1 rating without comment)

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