Spicy Bean Soup in a Tomato Broth
Hearty, brothy, and packed with plant-based protein in a cozy spiced tomato broth.
January may just be the perfect time for hearty soups. The holidays are over and it feels so nice to start our year with a nutrition powerhouse like soup. Paired with a crusty piece of bread and topped with fresh herbs, this comforting bowl of spicy bean soup will be a hit for the whole family.
The perfect balance of flavours and nutrition, including an impressive amount of protein and fibre thans to the noble bean. Then filled with addition nutrient-rich foods like kale and tomatoes - this soup is perfect to fuel the start of the year. While this dish was developed with some kick to it (hence the name), you can adjust based on your own spice tolerance.
Why you’ll love this recipe:
Packed with flavour and good-for-you ingredients.
Super cozy for cold winter nights.
Contains protein-packed navy beans.
Top tips for making our Spicy White Bean Soup with Kale:
Prep your ingredients ahead of time. Soup can come together quickly and typically doesn’t have time for prep between steps. It’s best to prep all your ingredients beforehand so you can move through the steps without stopping.
Chop your veggies evenly. To ensure an even cook, chop the veggies in even sizes. This ensure that you don’t get inconsistent textures throughout your soup.
Adjust to taste. Only you know how much spice you like. We recommend adjusting the seasonings in this soup recipe to your own taste buds. If you don’t like spice you can omit the chili paste altogether!
Add the kale right at the end. Kale only needs a quick 10-20 seconds in the soup to wilt. As soon as the soup is done add the kale in a stir until just wilted and no more. You don’t want to overcook your kale.
How to make a spicy bean soup in a tomato broth:
Prep Time: 10 Min | Cook Time: 30 Min | Total Time: 40 Min
Makes: 6 servings
Ingredients
15 mL (1 tbsp) extra-virgin olive oil
1 white onion, finely diced
1 large carrot, finely diced
1 stalk celery, finely diced
1 bulb garlic, finely minced
1 tbsp dried thyme
1 tsp smoked paprika
1 tsp cumin
1 tbsp chili paste
600 ml (2½ cups) vegetable stock
797 mL can san marzano tomatoes
salt + pepper, to taste
1 can navy beans, drained
1 can white kidney beans, drained
150 g kale, chopped
Instructions
Before you start: Prep and chop ingredients.
To a large pot (we use a dutch oven) over medium-high heat add oil and heat for 1 minute. Add in white onion, carrot, celery, garlic, thyme, smoked paprika, and cumin. Cook for 5-6 minutes.
Add chili paste and cook for an additional minute.
Add vegetable stock and san marzano tomatoes. Cook partially covered for about 10 minutes. Using a wooden spoon break up the san marzano tomatoes in your pot. If you want it to be smooth, use an immersion blender.
Add in beans, salt, and pepper. Cook for an additional 5-10 minutes.
Finally add in the kale and cook until just wilted. Taste and adjust seasoning if needed.
Serve and garnish with chili flakes and fresh parsley. Serve with a sliced of toasted bread and enjoy!'
About the ingredients:
White Beans – Packed with protein and fibre for a super hearty and filling soup! We like using navy beans and white kidney beans for our soups, but you can swap for another bean if you prefer. Keep in mind that a change in bean type can potentially change cook time.
San Marzano Tomatoes – For a super flavourful tomato-y broth it’s important to use San Marzano tomatoes instead of any canned tomatoes. They have low-moisture content with mild acidity lending a sweet, rich, and deep flavour to this soup.
Vegetable Broth – We use the Better Than Bouillon Seasoned Vegetable Base but any veggie broth will do!
Kale – Kale is the perfect hearty, leafy green to add to this delicious soup! We used common curly kale but also recommend trying it with dino kale.
Chili Paste – For a little spice in this hearty soup chili paste is the answer. We used chili garlic paste but you can also use your favourite hot sauce or another chili paste you love.
Aromatics – Onion, garlic, celery, and carrots not only give this recipe a hearty bite but also a bunch of flavour and aroma.