Mediterranean Salmon, White Bean & Kale Soup

Tender salmon, creamy white beans, and hearty kale come together in this Mediterranean-inspired soup with tomatoes, garlic, oregano, and bright lemon. Rich in protein, fiber, omega-3 fats, and colorful vegetables, it’s a satisfying bowl built around wholesome ingredients and vibrant flavor. ⁠ ⁠⁠INGREDIENTS ⁠2 tablespoons olive oil ⁠1 yellow onion, diced ⁠3 carrots, diced ⁠3 stalks celery, diced ⁠4 teaspoons garlic, minced ⁠1 1/2 teaspoons dry oregano ⁠1/2 teaspoon smoked paprika| ⁠1/4 teaspoon red chili flakes  ⁠28 ounces crushed tomatoes ⁠6 cups chicken stock ⁠45 ounces cannellini beans, cooked ⁠6 cups kale, chopped ⁠2 pounds salmon, skinless ⁠2 tablespoons lemon juice ⁠1 tablespoon lemon zest ⁠1 teaspoon salt ⁠1/2 teaspoon black pepper  ⁠ ⁠ ⁠⁠⁠⁠⁠INSTRUCTIONS

1. Heat olive oil in a pot over medium heat.

2. Add onion, carrots, and celery. Cook for 6–8 minutes, stirring occasionally, until the vegetables begin to soften.

3. Add garlic, oregano, smoked paprika, and red pepper flakes. Cook for 30–60 seconds, until fragrant.

4. Add crushed tomatoes, chicken stock, and cannellini beans.

5. Bring to a gentle simmer and cook for 15–20 minutes, allowing the vegetables to become tender and the flavors to develop.

6. Stir in the chopped kale and simmer for 3–5 minutes, until wilted but still vibrant.

7. Dice the salmon into 1-inch pieces and gently add to the simmering soup.

8. Cook for approximately 5–7 minutes, or until the salmon is just cooked through and flakes easily. Avoid vigorous boiling, which can break up the salmon.

9. Remove from heat and stir in lemon juice and lemon zest.

10. Season with salt and pepper.

NOTES ⁠Nutrition may vary depending on ingredients used.