White Bean and Kale Soup with Smoked Paprika Chili Oil

White Bean and Kale Soup with Smoked Paprika Chili Oil3

My poor boyfriend, Ramon, had to get all 4 of his wisdom teeth removed right after we got back from the Dominican Republic this week…..what a way to get back into things! Even though it’s still technically summertime here in Philadelphia, it feels kind of chilly after spending a week in over 90 degree temperatures. The grey, rainy days this week have also put me in kind of a funk after seven days of paradise. So in order to feed my swollen and sore boyfriend, and to warm up the chill that I couldn’t kick, I decided to make soup!

Who doesn’t love kale, right? And white beans? So good! I came up with this recipe this past winter, and I’ve made it a ton of times….it’s a hit in our house! The ingredients are pretty traditional except for one, the smoked paprika chili oil.

Smoked Paprika Chili Oil

I bought mine from the local Farmer’s Market, but you can certainly make your own. I found a great recipe for chili oil HERE, and you could easily add smoked paprika to that recipe. I used the chili oil in place of regular olive oil to saute the onions and garlic, and it adds a subtle kick to the flavors of the soup.

The soup itself comes together really easily – once the potatoes are in, you can walk away and get a few things done while you wait for them to soften. After you add the kale, you’re only 5 minutes away from deliciousness! I wait to season until the end – veggie broth (or bouillon cubes) can be salty, and you may not want to add red pepper flakes if the chili oil already has enough kick for you. I tend to like a lot of kale, but feel free to add less if it seems like too much for you.

White Bean and Kale Soup with Smoked Paprika Chili Oil

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White Bean and Kale Soup with Smoked Paprika Chili Oil
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Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
A warm, slightly smokey soup that is perfect for chasing the chill away.
Ingredients
  • ½ TB smoked paprika chili oil (or regular olive oil)
  • 1 medium sweet yellow onion, diced
  • 4 cloves of garlic, minced
  • 1.5-2 cups of diced fresh tomatoes (I like a lot, but you can always use less)
  • 3 medium red or yellow potatoes, cut into small cubes
  • 2 cans of white beans, drained and rinsed (cannellini, great northern, or any other variety you like)
  • 8 cups of veggie broth
  • 3-4 cups of kale, ripped into bite sized pieces without the stems
  • Salt, pepper, and red pepper flakes to taste
Instructions
  1. Heat the smoked paprika chili oil in a sauce pot over medium heat
  2. Saute onions in oil until they begin to become translucent, about 5-6 minutes. Add garlic, and saute until fragrant, another minute or so.
  3. Add tomatoes and saute for another 2-3 minutes, until they start to soften.
  4. Add diced potatoes, beans, and broth
  5. Bring soup to a boil. Once it begins to boil, lower the heat and simmer for about 20 minutes, or until the potatoes become tender.
  6. Stir in kale, and cook for another 5 minutes until the kale softens
  7. Add salt, pepper, and red pepper flakes to taste
  8. Enjoy!

 

White Bean and Kale Soup with Smoked Paprika Chili Oil2

If you’ve stuck around this long, I thought I would give you a special bonus….a video of poor Ramon waking up after his surgery! He was HYSTERICAL and I was laughing so hard I was crying! Luckily, he’s a good sport and doesn’t mind me sharing!  =)

This recipe was submitted to the Virtual Vegan Linky Potluck!

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