Spicy Tomato and White Bean Soup
Warm up with a comforting bowl of Spicy Tomato and White Bean Soup, a hearty and flavorful recipe that's perfect for chilly evenings. This vibrant soup combines diced tomatoes, creamy white beans, and nutrient-packed kale with a bold kick of red chili flakes, cumin, and smoked paprika for a smoky, mildly spiced depth. It's simmered in a rich vegetable broth for a wholesome and satisfying meal that’s ready in just 45 minutes. Perfectly balanced with tender kale and a garnish of fresh parsley, this vegan soup pairs beautifully with crusty bread to soak up all the flavorful goodness. Whether you're meal prepping or seeking a quick, one-pot dinner, this gluten-free and protein-packed soup will become a go-to in your recipe rotation.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon red chili flakes
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 14.5 ounces canned diced tomatoes
- 4 cups vegetable broth
- 15 ounces canned white beans (such as cannellini or Great Northern beans), rinsed and drained
- 2 cups kale leaves, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 1 loaf crusty bread (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 4–5 minutes, until softened.
Stir in the minced garlic, red chili flakes, ground cumin, and smoked paprika. Cook for 1–2 minutes, until fragrant.
Add the canned diced tomatoes and their juices to the pot. Stir to combine and let cook for 3 minutes.
Pour in the vegetable broth and bring the mixture to a simmer over medium-high heat.
Add the rinsed and drained white beans to the pot. Stir to combine and reduce the heat to low. Let the soup simmer for 15 minutes.
Stir in the chopped kale and cook for an additional 5 minutes, until the kale is tender and wilted.
Season the soup with salt and black pepper. Taste and adjust seasoning as needed.
Remove the soup from heat and ladle it into serving bowls.
Garnish with chopped fresh parsley, if desired. Serve hot with crusty bread on the side.
Nutrition Facts
Calories |
2377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.0 g | 86% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 7786 mg | 339% | |
| Total Carbohydrate | 369.1 g | 134% | |
| Dietary Fiber | 53.3 g | 190% | |
| Total Sugars | 42.6 g | ||
| Protein | 88.7 g | 177% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 939 mg | 72% | |
| Iron | 32.1 mg | 178% | |
| Potassium | 5404 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
