Description
A grounding and nourishing comfort soup that balances earthy potatoes with creamy white beans. Infused with aromatic garlic, smoked paprika, and fennel, this rustic dish is simmered to perfection. It is a wholesome, fiber-rich meal that offers sustained energy and a sense of calm, perfect for winding down after a busy day. Simple to prepare and naturally hearty, this one-pot wonder is a staple for healthy meal planning.
Ingredients
3 tablespoons extra-virgin olive oil
1 yellow onion, finely diced
3 garlic cloves, minced
1/2 teaspoon dried thyme
1/2 teaspoon smoked paprika
1 teaspoon fennel seeds
A pinch of red pepper flakes
4 cups potatoes, peeled and diced
2 cans (15oz) white beans, rinsed and drained
6 cups vegetable broth
2 cups fresh kale, chopped
Salt and black pepper to taste
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the onion and sauté until translucent, about 5 minutes.
Stir in the garlic, thyme, smoked paprika, fennel seeds, and red pepper flakes, cooking for 1 minute until fragrant.
Add the diced potatoes and toss to coat with the spice mixture.
Pour in the vegetable broth and bring to a simmer.
Cook for 15-20 minutes or until potatoes are fork-tender.
Stir in the white beans and chopped kale, cooking for another 5 minutes until the kale is wilted.
Season with salt and pepper to taste before serving.
Notes
For extra creaminess, mash a few of the potatoes against the side of the pot. Serve with a sprinkle of nutritional yeast for a cheesy vegan flavor. Store leftovers in an airtight container for up to 4 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 285
- Sugar: 3g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg