Soups High-Protein Soups
Spanish Smoked Paprika Fish & Cannellini Bean Soup
Method
Aromatic Base: Heat oil in a large pot over medium heat; sauté onion and garlic for 4 minutes until softened.
Infuse Spices: Stir in smoked paprika, saffron, and tomatoes, cooking for 2 minutes to release rich, warm aromas.
Simmer Broth: Pour in stock and cannellini beans, bringing to a gentle simmer for 8 minutes to meld flavors.
Poach Fish: Add fish chunks, cover, and gently poach for 5 minutes until opaque and tender; garnish with fresh parsley.
Chef's Tip
Cooking Hack: To prevent low-fat white fish from flaking apart completely in the soup, pat the fillets dry and lightly season with salt 10 minutes before cooking; this firms up the protein structure for perfect poached chunks.
Nutrition Facts
Per serving
245
Calories
28 g
Protein
4 g
Fat
21 g
Carbs
