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High protein white bean soup garnished with fresh herbs in a bowl.

High Protein White Bean Soup

A comforting and nutrient-packed High Protein White Bean Soup made with creamy white beans, fresh veggies, and enriched with kale and lemon juice.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish, Soup
Cuisine: American, Vegetarian
Calories: 230
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups canned white beans, rinsed and drained
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 cups kale, chopped
  • Juice of half a lemon

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat.
  2. Add chopped onion, carrots, and celery. Sauté until the vegetables are tender, about 5-7 minutes.
  3. Stir in minced garlic and cook for an additional minute until fragrant.
  4. Add the rinsed white beans, vegetable broth, thyme, smoked paprika, salt, and pepper.
  5. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
  6. Stir in the chopped kale and cook for another 5 minutes until the kale is wilted.
  7. Remove from heat and stir in lemon juice.
  8. Serve hot, garnished with additional herbs if desired.

Notes

To store leftovers, refrigerate in an airtight container for up to 5 days. This soup can also be frozen for about 3 months.
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