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Kale and White Bean Soup with Smoked Paprika and Olive Oil
This recipe draws inspiration from caldo gallego, a rustic soup from Galicia in northwestern Spain. Traditional caldo gallego is made with pork, but we went vegan. Smoked paprika and tomato paste cooked until slightly browned lend the vegetable-broth base remarkable depth of flavor as well as color. We typically drain canned beans, but here we include the starchy liquid; it lends the soup body. Be sure to drizzle individual servings with olive oil for additional richness and aroma.
4
Servings
40 minutes
Ingredients
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2
tablespoons extra-virgin olive oil, plus more to serve
-
1
medium yellow onion, chopped
Directions
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01In a large saucepan over medium-high, heat the oil until shimmering. Add the onion and ¼ teaspoon salt; cook, stirring, until beginning to brown, 3 to 5 minutes. Add the tomato paste, garlic, paprika and pepper flakes; cook, stirring, until fragrant and the paste sticks to the pan, about 1 minute.
Reviews
October 12, 2025
Delicious and Nutritious
The smoked paprika makes this dish. I used only 4 cups of broth and it came out just right for us.
February 7, 2025
Pretty Good
I made per the instructions. It was good (not great) but definitely healthy. Bottom line I would make it again.
February 8, 2025
Too watery
As I was making this soup, I realized that 6 cups of broth was too much liquid for just one can of beans and one bunch of kale. I ended up adding 2 cans of beans and I couldn't find lacinto kale at the store, so I used bok choy greens instead. I boiled this soup twice. First time for about 20 minutes, then let it rest, then again for another 10 minutes or so. That reduced it down a good bit and with the extra solid ingredients, it was very good. We will definitely make it again, but with the above mentioned fixes.
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