Kale and White Bean Soup with Turmeric and Ginger
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Learn more →Ingredients
4 servings
- 3 tbsp extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 1 tsp ground turmeric
- 1 tsp ground ginger
- ½ tsp black pepper, freshly ground
- ½ tsp smoked paprika
- ¼ tsp red pepper flakes (optional)
- 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 4 cups low-sodium vegetable broth
- 1 bunch lacinato (tuscan) kale, stems removed, leaves roughly chopped (about 4 cups packed)
- 1 tbsp fresh lemon juice
- salt, to taste
For serving
- extra-virgin olive oil, for drizzling (optional)
- fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Heat 3 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 7–8 minutes.
- 2
Add the garlic, turmeric, ginger, black pepper, smoked paprika, and red pepper flakes, if using. Cook, stirring constantly, until fragrant, about 1 minute, watching closely so the garlic does not brown.
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