White Bean and Kale Soup with Smoked Fish

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 1 celery stalk, diced
• 1 carrot, diced
• 2 teaspoons smoked paprika
• 1 teaspoon red chili flakes
• 4 cups vegetable broth OR seafood stock
• 3 15-ounce cans white beans, drained (Great Northern, cannellini, and/or navy)
• 2 cups kale, loosely packed, destemmed + cut into small, bite-size pieces
• 3 ounces kippers (1 can), drained (Or use another smoked fish)
• 1/2 lemon, juiced
• salt to taste (Amount needed will depend on how salty the broth is)

Instructions

1. 1

   Heat olive oil in a large soup pot over medium heat.

2. 2

   Add onions, celery, carrot, paprika, and chili flakes. Cook until softened, about 6 minutes.

3. 3

   Add broth and beans. Bring to a boil, and simmer 5 minutes.

4. 4

   Optional (for thicker soup): Scoop about 2 cups of the soup (mostly beans and vegetables, along with a little broth) into a blender (or the basin of an immersion blender), and blend until creamy. Pour back into the pot.

5. 5

   Add the kale to the pot, and stir.

6. 6

   Flake the kippers apart with a fork, and add to the pot. Add the lemon juice. Simmer for about 10 minutes, and add additional salt to taste if desired. Serve immediately.

7. 7

   Leftovers:Store in the refrigerator for up to 3 days.Freeze: Freeze for up to a month.