High Protein White Bean Soup

Why Make This Recipe

High Protein White Bean Soup is not just comforting and delicious; it’s also packed with nutrients. This soup is a fantastic source of protein, thanks to the white beans, and it has plenty of fiber and vitamins from the vegetables. It’s perfect for anyone looking to maintain a healthy diet while enjoying a flavorful meal. Plus, it’s easy to make and can be enjoyed on cool days or any time you need a nutritious boost.

How to Make High Protein White Bean Soup

Ingredients:

• 2 cups canned white beans, rinsed and drained
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, 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

Directions:

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.

How to Serve High Protein White Bean Soup

Serve this hearty soup hot. You can garnish it with some fresh herbs like parsley or cilantro for an extra burst of flavor. It pairs well with crusty bread or a simple salad on the side.

How to Store High Protein White Bean Soup

You can store leftover High Protein White Bean Soup in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for longer storage. Just cool the soup completely before transferring it to freezer-safe containers or bags.

Tips to Make High Protein White Bean Soup

• For an extra kick, add a pinch of red pepper flakes while cooking.
• If you prefer a creamier texture, blend part of the soup with an immersion blender before adding the kale.
• Use fresh vegetables if you have them on hand for the best flavor.

Variation

You can easily customize this soup. Try adding different vegetables like zucchini or spinach, or substitute the white beans with chickpeas for a different taste. Adding cooked quinoa or rice can also increase the protein content.

FAQs

1. Can I use dried beans instead of canned?
Yes, but you will need to soak and cook the dried beans before adding them to the soup.

2. Is this soup gluten-free?
Yes, all the ingredients in this recipe are gluten-free.

3. Can I make this soup in a slow cooker?
Absolutely! Just combine all the ingredients in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

High Protein White Bean Soup

This comforting soup is packed with protein and nutrients from white beans and vegetables, making it perfect for a healthy meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American, Healthy

Calories: 300

Ingredients Method Notes

Ingredients

  

Main Ingredients

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

Method

 

Cooking

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

For an extra kick, add a pinch of red pepper flakes while cooking. If you prefer a creamier texture, blend part of the soup with an immersion blender before adding the kale. Use fresh vegetables for the best flavor.