Greek Fasolada Soup with Smoked Paprika and Crispy Kale
This heartwarming Greek Fasolada Soup with Smoked Paprika and Crispy Kale is a twist on the classic Greek bean soup, offering a comforting blend of white beans, vegetables, and a smoky paprika flavor, topped with crispy kale for added texture and nutrients. Perfect for a nourishing dinner on a chilly evening.
Equipment
- Large pot
- Baking sheet
- Knife
- Cutting board
Ingredients
- 2 cups dried white beans soaked overnight
- 2 tbsp olive oil
- 1 large onion, diced about 1 cup
- 2 carrots, peeled and diced about 1 cup
- 2 stalks celery, diced about 1/2 cup
- 4 cloves garlic, minced
- 1 tsp smoked paprika
- 1/4 tsp red pepper flakes optional
- 1 can diced tomatoes 14 ounces
- 6 cups vegetable broth
- 2 bay leaves
- Salt and pepper to taste
- 1 bunch kale, stems removed and leaves torn about 4 cups
- 1 tbsp lemon juice
Instructions
- Drain and rinse the soaked white beans. In a large pot over medium heat, add the olive oil, followed by the onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
- Add the minced garlic, smoked paprika, and red pepper flakes if using, cooking for another minute until fragrant.
- Stir in the soaked white beans, canned tomatoes, vegetable broth, and bay leaves. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 1 hour or until the beans are tender.
- While the soup is simmering, preheat your oven to 350°F (175°C). Place the torn kale on a baking sheet, drizzle with a little olive oil, and sprinkle with salt. Bake for 10-15 minutes until crispy but not burnt. Set aside.
- Once the beans are tender, remove the bay leaves and season the soup with salt and pepper to taste. Stir in the lemon juice for a fresh zing.
- Serve the soup hot, garnished with the crispy kale on top.
Notes
If using canned white beans, reduce the cook time to 30 minutes and use 3 cans (about 4.5 cups/675g) of beans, drained and rinsed.
For a richer flavor, you can add a parmesan rind to the soup while it simmers and remove it before serving.
To store, let the soup cool completely and keep it in the fridge for up to 3 days or freeze for up to 3 months. Keep the crispy kale separate to maintain its texture.