Spanish White Bean and Kale Soup with Smoked Paprika Recipe
This soup is a bowl full of comfort: white beans, kale, and smoked paprika create a thick, warming meal. In many regions of Spain, legumes with vegetables are an everyday winter staple, perfect after a long day of work in the cold. The flavor is slightly smoky, herby, and very filling, a bit like a lighter version of a stew.
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Servings
4
Ingredients
- white beans - 400 g
- kale - 150 g
- potatoes - 250 g
- carrot - 1 piece
- onion - 1 piece
- garlic - 3 cloves
- vegetable stock - 900 ml
- smoked paprika - 2 teaspoons
- bay leaf - 2 pieces
- olive oil - 2 tablespoons
- salt
- black pepper
Main Ingredient:
white beans
Preparation
- If you are using canned beans, drain them and rinse in a sieve under running water. If you have cooked beans, drain off any excess liquid.
- Peel the potatoes and cut into cubes of about 1.5 cm. Peel the carrot and slice into thin half-moons. Peel the onion and finely chop.
- Rinse the kale, pat dry, strip the leaves from the thick stalks, and chop the leaves into smaller pieces.
- Peel the garlic and finely chop.
- Heat the olive oil in a large pot over medium heat. Add the onion and sauté for 4–5 minutes, stirring, until it softens and becomes slightly translucent.
- Add the garlic and smoked paprika and fry for about 30 seconds, stirring, until the spices become very fragrant, but do not let them burn.
- Add the carrot, potatoes, bay leaves, and pour in the stock. Stir, bring to a boil, then reduce the heat and simmer on low for about 15 minutes, until the potatoes are almost tender.
- Add the beans and kale, stir. Cook for another 10–12 minutes, until the kale softens and the flavors meld.
- Remove the bay leaves, season the soup with salt and pepper to taste. If you like, you can lightly mash a few potatoes against the side of the pot with a spoon to make the soup thicker.
- Serve the soup hot right away, and if you like, drizzle each portion with a little olive oil on top.
Storage
In fridge:
3 days
Freezing:
Yes
Zupa dobrze się przechowuje – w lodówce do 3 dni, a w zamrażarce do 2 miesięcy. Przy podgrzewaniu dodaj odrobinę wody, jeśli zgęstnieje, i podgrzewaj na małym ogniu, mieszając od czasu do czasu.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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