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–+ servings
A bowl of spicy, tomato-based white bean stew garnished with crumbled feta cheese and fresh parsley, served on a white plate.
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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.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 4 servings
Calories: 272kcal
Author: Stephanie Wilson

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