Anti Inflammatory Turmeric White Bean and Vegetable Soup

Total time1 hr

Prep time20 min

Cook time40 min

Anti Inflammatory Turmeric White Bean and Vegetable Soup

This deeply nourishing soup is the kind of bowl that makes you feel genuinely taken care of — rich with color, layered with flavor, and built from ingredients that pull serious weight. Turmeric and fresh ginger are the backbone of the spice blend, joined by cumin and smoked paprika to create a broth that's warm and complex without being heavy. Creamy white beans and cubed sweet potato add body and a natural sweetness that balances the earthiness of the spices, while hearty kale gets stirred in at the end so it stays bright and tender rather than mushy. A squeeze of fresh lemon juice right before serving lifts everything and keeps the flavors from feeling flat. The whole pot simmers in about 25 minutes once the vegetables are softened, making this a genuinely weeknight-friendly meal that serves six. It's the rare recipe where eating well and eating something deeply satisfying feel like exactly the same thing.

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Ingredients

6 servings

3 tbsp extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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1 large yellow onion, diced
3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced
4 cloves garlic, minced
1 tbsp fresh ginger, peeled and grated
1 ½ tsp ground turmeric
1 tsp ground cumin
½ tsp smoked paprika
¼ tsp black pepper
1 can (14.5 oz) diced tomatoes
2 cans (15 oz each) white beans, drained and rinsed
1 medium sweet potato, peeled and cut into ¾-inch cubes
6 cups low-sodium chicken broth
4 cups kale, stems removed and leaves roughly chopped
1 tbsp fresh lemon juice
1 tsp salt, plus more to taste

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Heat the 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 and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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