JUMP TO RECIPE
It’s that time of year when soup and sweater weather are in full swing, and I can’t get enough of it! I love making soups with high-quality ingredients, packed with lots of veggies, spices, and fiber-rich beans. This Smoky White Bean Kale Soup, made by my dear friend Nikole from HealthNut Nutrition, is a perfect example!
This soup’s flavor combination, featuring paprika and hot chili flakes, offers a warming and anti-inflammatory touch. It’s so filling that it can easily be a complete meal, especially handy at lunchtime when I need something quick and nutritious. I usually prepare my soups and one-pot dishes at the beginning of the week to have delicious leftovers ready for the days ahead.
This is a new recipe from Nikole’s latest book, The HealthNut Cookbook! Her cookbook is vibrant and colorful, featuring over 100 recipes that show healthy eating doesn’t have to be dull. Nikole and I share the belief that food should be as nutritious as it is tasty—you can learn more about her in a podcast interview we did over the summer with her and her down-to-earth boyfriend, Matthew. She’s as lively in person as her recipes suggest!
I’m excited to try more of her recipes. But for now, let’s focus on this soup—it’s brimming with goodness, including B vitamins, beta-carotene, iron, potassium, and fiber that your microbiome will love.
I strongly recommend enjoying this soup with a crusty loaf of sourdough bread, like we did. As you can see in the photos, that large, slightly hairy hand is Walker’s—he didn’t waste any time dunking his bread into his soup. He’s a carb lover, much like our daughter!
In case you’re curious, we buy our sourdough from De La Terre Bakery at our local farmers’ market on Monday afternoons. We also enjoy sourdough from Blackbird Baking Co.
This Smoky White Bean Kale Soup recipe serves 4-6 people, but you can easily double it if you want leftovers for the week.
I hope you enjoy this recipe as much as we do! If you’re a fan of hearty soups like this one, be sure to check out other delicious options such as:
– Fall Harvest Vegetable Soup
– Root Veggie Turmeric Soup
– Leek Squash Soup
Enjoy the rest of your week!
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I thought it might be good to add sweet potato chopped into small pieces. What do you think?
– That sounds like a delicious idea!
I’m going to figure out a way to make this in the instant pot ASAP.
– I just made this tonight and it was amazing! Thank you for this recipe.
– Yay! Glad to hear you loved it!
Great idea. I would definitely use dried beans then, instead of canned, since you’re using the Instant Pot. Enjoy!
This has become my favorite recipe from The HealthNut Cookbook! Love it! Thanks for sharing, Joy.
– Yummy! Glad to hear we’re on the same page—it’s so easy to put together!
I love your recipes. I typically make my own vegetable stock, but sometimes, I don’t have time for the process. Is there any particular brand of ready-to-use vegetable stock that you prefer? Thank you and keep up the great work!
– Thank you, Christine! Unfortunately, I don’t have a go-to brand because I find they all contain some form of MSG, which I’m very sensitive to. If I haven’t made it myself, I buy homemade stock from my local butcher or health food store.
