25 Easy Thanksgiving Appetizers

These Thanksgiving appetizers are ideal for grazing before the main meal! Choose from baked brie, cranberry salsa, and more. Want…

These Thanksgiving appetizers are ideal for grazing before the main meal! Choose from baked brie, cranberry salsa, and more.

Easy Thanksgiving appetizers

Want some finger foods for munching on before the big meal? Try these Thanksgiving appetizers! There’s nothing more fun than anticipating the deliciousness that will ensue at the table. So here are some fall appetizer recipes to get the party started!

There’s everything from tried and true favorites like bake brie, to more unique ideas like pumpkin hummus and cranberry salsa. Either way, they’re built around the flavors of the season, like pumpkin, apple, fig, cranberry, and pear.

Our top Thanksgiving appetizers

More Thanksgiving resources

Need help choosing recipes? We’ve got all the ideas for the big day. Here are a few more Thanksgiving recipes for whatever you need:

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20 Easy Thanksgiving Appetizers

Cheese Board
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5 from 1 review

These Thanksgiving appetizers are ideal for grazing before the main meal! Choose from baked brie, cranberry salsa, and more.

  • Author: Sonja Overhiser
  • Prep Time: 0 minutes
  • Cook Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 8
  • Category: Appetizer
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 brie cheese wheel
  • Honey or cranberry, cherry or apricot jam or preserves
  • Chopped pistachios, walnuts or pecans
  • Flaky sea salt (optional)
  • For the platter: crackerscrostini, baguette slices, sliced apples or pears, grapes, nuts, jam, etc.

Instructions

  1. Preheat the oven to 375°F. Place the brie in a baking dish or on a parchment-lined baking sheet. Bake for 15 minutes until soft and warm: it’s done when you touch the center with your finger and it feels very liquid inside.
  2. Top with honey or jam, crushed pistachios, and a bit of flaky sea salt. Surround with crackers or crostini, grapes, apple, pear, etc.

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Paleo Fried Fish

Make this crispy, Paleo Fried Fish for a healthy, 30-minute meal that kids will love! A gluten free fried fish batter that you will not believe is good for you. Do you ever get stuck in the chicken and ground beef rut for dinner? I know we do. To many …

Make this crispy, Paleo Fried Fish for a healthy, 30-minute meal that kids will love! A gluten free fried fish batter that you will not believe is good for you. Do you ever get stuck in the chicken and ground beef rut for dinner? I know we do. To many of us, chicken and ground…

The post Paleo Fried Fish appeared first on Tastes of Lizzy T.

Classic Bean Soup

This classic bean soup recipe tastes irresistibly satisfying! It’s quick and easy, made in just over 30 minutes with canned…

This classic bean soup recipe tastes irresistibly satisfying! It’s quick and easy, made in just over 30 minutes with canned beans.

Bean Soup

Here’s a cozy bowl that’s so hearty and satisfying, you’ll never want to put your spoon down. Try this hearty and easy bean soup! This is my go-to favorite recipe, and Alex and I created it to use canned beans but taste like it’s been simmering all day.

Kidney beans and navy beans float in a savory, smoky broth of fire roasted tomatoes that has just the right glossy texture. Each silky, smoky spoonful is a bit of heaven. Plus, it saves well too!

Ingredients in this bean soup

Sure, there are bean soups with dried beans and crockpot recipes that simmer for hours. Those are great—but we also love fast and easy soups where you don’t need to think ahead. (That’s our vibe.) So, we created this classic bean recipe, which requires just over 30 minutes and 3 cans of beans. Here’s what you’ll need:

  • Canned navy beans
  • Canned kidney beans
  • Fire-roasted tomatoes
  • Vegetables: yellow onion, carrots, celery, garlic
  • Olive oil
  • Vegetable broth
  • Spices: Smoked paprika, cumin, fennel seeds, and salt

Tip: smoked paprika is key

Smoked paprika is key to the flavor here! It’s a Spanish version of paprika, often labeled as pimentón, and it infuses smoky flavor to dishes. It’s worth grabbing a bottle for this recipe, and you can use up leftovers in these smoked paprika recipes. The fennel seed is also essential, as it evokes a meaty flavor (since it’s often used in Italian sausage).

Bean Soup

Types of beans

Various types of beans work in this mixed bean soup recipe: really any three 15-ounce cans of beans goes! You can also use pre-cooked beans.

  • Navy beans are worth seeking out: their small size and buttery flavor is a great contrast to the larger kidney beans. You can substitute cannellini, but they are larger and can taste starchy. Think of using a smaller bean like pinto or black beans instead.
  • Kidney beans add a nice contrast in color and size. If you substitute other types, think about these contrasts.
  • You can also use beans cooked from dry. Just don’t use them dry in the soup: cook them first! One 15-ounce can equals 1 ½ cups cooked beans, so use 4 ½ cups total canned beans in this recipe.
Bean soup recipe

Find fire roasted tomatoes for best flavor

The best secret in this bean soup, besides the savory combination of spices? Fire roasted tomatoes. This type of tomato brings massive sweet flavor to soups and sauces, right out of the can. Here’s what to know about this variety:

  • Fire roasted tomatoes are a type of canned tomato that’s roasted over a flame before canning. They’re sold by several different brands; look for them in the canned tomato section in your local grocery. We like Muir Glen.
  • Fire roasted tomatoes taste sweet right out of the can. This means you can cook them for less time, which is always a pro in our book!
  • If you can’t find them, substitute the highest quality canned tomatoes you can find (like San Marzano). Simmer 5 to 10 minutes longer than specified in the recipe. You also may want to consider adding 1 teaspoon sugar if the soup still tastes bitter or acidic.
Bean soup

Storing leftovers

This bean soup recipe stores very well! Once you’ve simmered it up, you can save it for up to 3 days refrigerated. The flavor just gets better over time! (We were eating this one for days and it kept tasting even more savory and delicious.) You can also freeze it for up to 3 months.

Sides to serve with bean soup

Got a big pot of bean soup? There are many sides to serve with soup to make it a meal, from crunchy fresh salads to bread or muffins. Here are some favorite ideas:

Dietary notes

This bean soup recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free. Often bean soups have ham or bacon added, but this one tastes great without the addition of meat since smoked paprika and fennel that infuse meaty flavors. If desired, you can also add a ham hock to the pot while simmering or up to 1 pound ham, chopped into small pieces.

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Classic Bean Soup

Bean soup
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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 11 reviews

This classic bean soup recipe tastes irresistibly satisfying! It’s quick and easy, made in just over 30 minutes with canned beans.

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 23 minutes
  • Total Time: 33 minutes
  • Yield: 6
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Soup
  • Diet: Vegan

Ingredients

  • 1 medium yellow onion, small diced
  • 2 large carrots, diced
  • 2 celery ribs, diced
  • 4 large garlic cloves, minced
  • 3 tablespoons olive oil
  • 28-ounce can crushed fire roasted tomatoes
  • 2 15-ounce cans navy beans*, drained (or substitute cannellini beans or pinto beans)
  • 1 15-ounce can kidney beans, drained
  • 1 quart vegetable broth
  • 2 tablespoons smoked paprika
  • ½ teaspoon cumin
  • 1 teaspoon fennel seeds
  • 2 teaspoons kosher salt

Instructions

  1. Dice the onion, carrots and celery. Mince the garlic.
  2. In a large pot or Dutch oven over medium heat, sauté the onion, carrots, and celery for 5 to 7 minutes, until the onion is translucent. Add the garlic and cook for 1 minute.
  3. Add tomatoes, drained beans, vegetable broth, smoked paprika, cumin, fennel seeds (crushing the fennel seeds with your fingers as you add them), and kosher salt. Simmer for 15 minutes**. Taste and adjust seasonings if desired. Serve warm: leftovers keep well refrigerated for up to 3 days or frozen up to 3 months.

Notes

*Or, substitute any mix of 3 15-ounce cans of different types of beans. Navy beans are worth seeking out: the small size and buttery flavor is a nice contrast to the larger kidney beans. Or, substitute beans cooked from dry: use a total of 4 ½ cups cooked beans.

**The flavor should taste sweet and developed. If you aren’t using fire-roasted tomatoes, simmer 5 to 10 minutes more, and you may want to consider adding 1 teaspoon sugar to round out the flavors.

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More bean soup recipes

Many bean varieties make make a great soup: from black to white to garbanzos! Here are some of our top bean soup recipes:

Chicken Ala King

Chicken Ala King is another easy recipe that can be made in only 15 minutes. While it may not be a French dish, its roots trace back to 1890 in New Brighton Beach Hotel, and you can see the influence of French cuisine on it. The use of wine and butter as key ingredients is a hallmark of French …

The post Chicken Ala King appeared first on mytastywall.

Chicken Ala King is another easy recipe that can be made in only 15 minutes. While it may not be a French dish, its roots trace back to 1890 in New Brighton Beach Hotel, and you can see the influence of French cuisine on it. The use of wine and butter as key ingredients is a hallmark of French cooking. This dish transforms simple ingredients into an exquisite meal for your table. Both adults and children will enjoy this delightful recipe, so be sure to try it!

Some voices say it is an English dish, but I maintain that it does not matter whether its origins are in New York or England; its inspiration certainly comes from France.

How to choose the best ingredients for Chicken Ala King

While the original recipe is undeniably delicious, I couldn’t resist adding my twist. Instead of dry sherry, I opted for cherry liquor, which elevates the dish’s flavor profile. The sweet vodka enhances the chicken’s taste and complements the marinated peppers beautifully. Dry red wine is also a perfect match for those who prefer a different twist. This versatility allows you to experiment and find your unique flavor.

Chicken breasts can also include tender chicken breast and leftovers from baked or boiled or rotisserie chicken.

Frozen green peas: I like baby peas because they are sweet and quickly become soft after cooking, which means they are not floury in taste.

Pimento peppers are such peppers in the original recipe, but any peppers in marinade work well. You can add bell peppers, but if you have the option of having one in the marinade, I sincerely recommend it. The flavor of the pickled peppers gives even more expressiveness to this delicious recipe.

Mushrooms: Baby Bella mushrooms will be the best, but any or walnuts will also be suitable

Chicken stock: chicken broth or vegetable version will also be suitable.

Full-fat milk: you can partially replace it with heavy cream if you don’t have full-fat milk.

Dry Sherry Wine from white wine (I use it instead of red wine, which is also fine). This is in the original recipe, created in the year when only white wine was added to the chicken. Nowadays, people experiment more often in the kitchen, and that is why I suggest adding red wine, or it will be ideal if you add cherry liquid, which gives

White or brown onion will be perfect. I do not recommend red onion because it disrupts the color of the dish.

All-purpose flour, the most ordinary flour you have for baking, the flour helps thicken the sauce.

Fresh thyme leaves: If you do not have fresh ones, you can use dried ones; however, I like to have fresh herbs on the windowsill, and thyme is also among them. Thyme is ideal for chicken.

Salt and black pepper: Both spices are essential as they enhance the depth of flavor.

Unsalted butter is ideal; salted will also work; just add less salt to taste. If you do not eat butter, add a vegetarian substitute or use olive oil for the whole thing.

Tips and Tricks

  • Always wash mushrooms under running water. If you soak them in water, they absorb the water like sponges, and then you have to stew them longer to evaporate the water.
  • When reheating, add water to the bottom of the pot so that the dish does not burn.
  • To enhance the flavor, you can add lemon juice or Worcester sauce—the latter will definitely sharpen the flavor.
  • You can also add garlic powder or fresh garlic for a better taste, but I think it is unnecessary. 
  • You can add it to the sauce and egg yolks. It is a great way to thicken a sauce by reducing the amount of flour.

Chicken Ala King Step-by-Step Guide

Chicken Ala King is the next creamy chicken dish in the blog. My family loves this another easy dinner recipe. And I love it because it is a great leftover recipe for my no-waste idea. 

Step 1: Preparing your ingredients in advance is crucial to streamlining your cooking process. This will allow you to focus on the cooking itself. For instance, chicken ala King is a quick dish because you can add .pre-cooked chicken.

Wash the mushrooms under running water so they don’t soak up the liquid unnecessarily. Cut the onion into very thin slices, as this will later affect the consistency of the sauce. The thin onion will not be noticeable, but blend into the creamy sauce.

You can cut the mushrooms into thicker slices because they will be halved.

Step 2: Melt the butter over medium heat and caramelize the onions, stirring constantly to not burn. When the onion is soft and golden brown, add the sliced mushrooms.

Step 3: In the meantime, while you are cutting and washing, you can prepare the chicken breasts to cook, bake in the oven, or air fry.

Step 4: When the onion and mushrooms are ready, dice the chicken and add it to the pot. Sprinkle with fresh thyme to enhance the flavor and aroma of the dish.

Step 5: In the next step, add chopped and drained Piedmont peppers.

Step 6: Pour the chicken stock over it all and simmer for about 5 minutes.

Step 7: Then add the frozen peas and pour in the cherry liqueur.

Step 8: In a small pot or bowl, combine the milk and flour until smooth. If you’re unsure about the consistency, consider using a sieve to ensure no flour lumps in the dish.

Step 9: Pour the milk and flour into the pot with the stew and mix well with a spatula. When the dish boils, the sauce will thicken thanks to the flour, and that will be it.


I suggest serving Chicken ala king with rice, orzo rice, bulgur, pasta, or, as it used to be most often served, warm biscuits or toast made of ciabatta or French baguette. My family and I personally prefer this dish with rice or toast.

chicken ala king

How to serve Chicken Ala King

Chicken ala king was originally served with warm biscuits but is now served with rice and groats; the ideal would be bulgur or pilaf with orzo rice. You can also serve it with toasted ciabatta or French bread. There are as many options as imagination. I like the version with rice, orzo rice, or, ideally, when toasted ciabatta is roasted with garlic. Such crispy versions taste doubly good when dipped. 

Chicken ala king is the perfect main dish because it is quick to make and so tasty that all fans of creamy chicken dishes will love it. It is, therefore, ideal for family dinners on busy weeknights or on Sunday afternoons when everyone celebrates time with the whole family. Guests will love it if you serve it for special occasions because a hint of butter and a shot of alcohol add exquisiteness to this dish. This also makes chicken ala king, perfect for a date night recipe.

Puff pastry shells work well too. Check them out and pick your favorite option. You might enjoy your own version! Please let me know in the comments.

How to store Chicken Ala King

Chicken Ala King can be stored in an airtight container in the fridge for up to 3 days. When reheating in a pot, it is best to add 1-2 tablespoons of water to the bottom so the dish does not burn, as the sauce is already thickened with flour. You can also freeze the dish in freezer bags and store it for 1-2 months.

Discover a fantastic idea for easy chicken recipes!

Chicken Alfredo Linguine: This is another comfort food. You can make it for only 15 minutes! 

Creamy Mushrooms Pasta is an easy dish with chicken and creamy sauce. 

Shrimp and Chicken Fried Rice – one from Chinese recipes that uses leftover chicken.

Chiken Alfredo Linguine
chicken ala king
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Chicken Ala King

Chicken ala King is a quick and ideal family dinner recipe. It's perfect if you have leftover chicken and aren't sure what to do with it. It's delicious, with balanced flavors that make it taste like it came from a top-notch restaurant.
Course Main Course
Cuisine American, European
Keyword chicken ala king, chicken stew
by Meal Type Dinner, Lunch, Pasta
by Special Diet Healthy, Low Carb
by Season Fall, Spring, Summer, Winter
by Ingredients Peas
by Meat Chicken
By Holidays Christmas, New Year’s Day
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4 people
Calories 248kcal

Ingredients

  • 2 chicken breast
  • 1/2 cup frozen pea
  • 1/2 cup pimento peppers
  • 8 oz muschrooms
  • 2 cup chicken stock
  • 3/4 cup full fat milk
  • 3 tbsp cherry liquier
  • 1 onion
  • 2 tbsp all purpose flour
  • 1/2 tbsp Fresh thyme leavers
  • Salt and black pepper
  • 2 tbsp butter

Instructions

  • Preparing your ingredients in advance is crucial to streamlining your cooking process. This will allow you to focus on the cooking itself. For instance, chicken ala King is a quick dish because you can add .pre-cooked chicken.
    *Wash the mushrooms under running water so they don’t soak up the liquid unnecessarily. Cut the onion into very thin slices, as this will later affect the consistency of the sauce. The thin onion will not be noticeable, but blend into the creamy sauce.
    You can cut the mushrooms into thicker slices because they will be halved.
  • Melt the butter over medium heat and caramelize the onions, stirring constantly so as not to burn. When the onion is soft and golden brown, add the sliced mushrooms.
  • In the meantime, while you are cutting and washing, you can prepare the chicken breasts to cook, bake in the oven, or air fry.
  • When the onion and mushrooms are ready, dice the chicken and add it to the pot. Sprinkle with fresh thyme to enhance the flavor and aroma of the dish.
  • When the onion and mushrooms are ready, dice the chicken and add it to the pot. Sprinkle with fresh thyme to enhance the flavor and aroma of the dish.
  • In the next step, add chopped and drained Pimentos peppers.
  • Pour the chicken stock over it all and simmer for about 5 minutes.
  • Then add the frozen peas and pour in the cherry liqueur.
  • In a small pot or bowl, combine the milk and flour until smooth. If you’re unsure about the consistency, consider using a sieve to ensure no flour lumps in the dish.
  • Then, pour the milk and flour into the pot with the stew and mix well with a spatula. When the dish boils, the sauce will thicken thanks to the flour, and that will be it.
  • I suggest serving Chicken ala king with rice, orzo rice, bulgur, pasta, or, as it used to be most often served, warm biscuits or toast made of ciabatta or French baguette. My family and I personally prefer this dish with rice or toast.

Nutrition

Serving: 4g | Calories: 248kcal | Carbohydrates: 16g | Protein: 31g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 331mg | Potassium: 751mg | Fiber: 2g | Sugar: 7g | Vitamin A: 846IU | Vitamin C: 35mg | Calcium: 87mg

The post Chicken Ala King appeared first on mytastywall.

Roasted Beets and Carrots

These roasted beets and carrots are simple but deliver on flavor, starring caramelized root vegetables, creamy yogurt sauce, and a…

These roasted beets and carrots are simple but deliver on flavor, starring caramelized root vegetables, creamy yogurt sauce, and a shower of fresh mint and pistachios! Everyone loves the flavor and beautiful plating—the perfect side dish for Thanksgiving, Christmas, or even a weeknight dinner.

Roasted Beets and Carrots on platter

We’re fascinated by how humble ingredients can become something magical with just the right kitchen moves. Case in point: these roasted beets and carrots. As cookbook authors constantly in search of new flavor ideas, Alex and I created this recipe based on inspiration from a memorable meal we had in Paris. And boy, did the results deliver!

First, you’ll caramelize the carrots and beets in a hot oven—then serve them over a swoosh of garlicky yogurt, sprinkled with fresh mint and pistachios (and maybe, a drizzle of honey). It makes the kind of dish where people lean over and ask, “What did you do?!” and perfect as a Thanksgiving side dish or even for weeknight dinners. We know one thing: this is the way we’ll be eating these two veggies on repeat.

“This recipe was super easy and quick to come together. This is an excellent side to any protein because it’s so simple! The pistachios and mint added a little something extra. I used colored carrots and golden beets and it all just looked so pretty! It would be lovely on a Thanksgiving or Christmas table.” -Tanvee

Tips for making roasted beets and carrots

Of course, you don’t have to take the “fancy” serving suggestions: these roasted beets and carrots are just as good on their own! The serving suggestions make it like a restaurant-style dish. (For kids, you might want to deconstruct a little bit based on their tastes!) Here are a few things to keep in mind for this recipe:

  • Use thin carrots if possible. We were able to find long thin carrots for this recipe, which is a nice size contrast to the beets. If you can’t find them, simply slice your carrots into thinner pieces.
  • Consider rainbow carrots or golden beets. The more colors the merrier, so feel free to mix it up color-wise. Farmers markets often have even more varieties of these root vegetables, like candy stripe beets (Chioggia beets).
  • Plate just before serving. The color of the beets can bleed easily, so plate this dish immediately before serving. If you like, add a drizzle of honey to bring out the sweet flavors!

This recipe works well as a side dish for holidays like Thanksgiving and Christmas. It also could be a weeknight meal if you serve it with a protein and grain, like seared chicken or chickpeas and cooked farro.

A yogurt sauce that makes vegetables sing

An inspiration we took from that meal in Paris was serving roasted vegetables over a garlicky yogurt sauce, dressed up with herbs and nuts. To be fair, it’s a Mediterranean-style trick, not Parisian—which the restaurant was quick to pay tribute to.

The yogurt sauce is tangy and savory, and dragging a forkful of the earthy vegetables through it makes them taste absolutely divine.

Storing leftovers & make ahead tips

This recipe is a great side dish for everyday meals and holidays, and works well made in advance! To do so, roast the vegetables until tender. Leave them at room temperature for a few hours, or refrigerate until serving. When ready to serve, reheat in a 350°F until warmed through.

Dietary notes

This roasted beets and carrots recipe is vegetarian and gluten-free. For vegan, plant-based, and dairy-free, use tahini sauce or cashew cream in place of the yogurt sauce. (You can also substitute non-dairy yogurt for the yogurt, but we find that the quality and flavor of different brands varies greatly.)

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Roasted Beets and Carrots

Roasted Beets and Carrots on platter
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These roasted beets and carrots are simple but deliver on flavor, starring caramelized root vegetables, creamy yogurt sauce, and a shower of fresh mint and pistachios! Everyone loves the flavor and beautiful plating—the perfect side dish for Thanksgiving, Christmas, or even a weeknight dinner.

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4
  • Category: Side dish
  • Method: Roasted
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

For the roasted beets and carrots

  • 1 pound carrots (we like using small thin carrots)
  • 1 pound beets (about 1 ½ large)
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1 handful pistachios, finely chopped 
  • Mint and parsley leaves, finely chopped
  • Optional: Honey, for drizzling

Yogurt sauce:

  • 1 cup plain Greek yogurt (or vegan yogurt)
  • 1 clove garlic, minced
  • 1 teaspoon finely chopped mint (optional)
  • 1 teaspoon olive oil
  • ¼ teaspoon kosher salt

Instructions

  1. Preheat the oven to 450°F.
  2. Clean and peel the carrots and chop into 1-inch chunks (or if using long thin carrots, slice them in half). Peel the beets, then slice them into about ¼ inch thick pieces. 
  3. Line a baking sheet with parchment paper. Place the carrots on one side and the beets on the other. Toss each side with ½ tablespoon olive oil and ½ teaspoon kosher salt
  4. Bake for about 30 to 35 minutes, until tender and browned (no need to stir). 
  5. Meanwhile, mix together the ingredients for the yogurt sauce and refrigerate. (Stores up to 1 week refrigerated). Finely chop the pistachios and mint and parsley leaves. 
  6. To serve, spread the yogurt sauce on a platter. Top with the roasted vegetables, then sprinkle with the pistachios, mint and parsley. If desired, add a drizzle of honey. Serve immediately.

Notes

Make ahead instructions: Roast the vegetables until tender. Leave at room temperature for a few hours, or refrigerate until serving, then reheat in a 350°F until warmed through.

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More ways to enjoy beets and carrots

Our favorite beet recipes are adding them to fresh salads like this beet salad with balsamic dressing, whizzing them into beet hummus, or throwing them raw into a beet smoothie.

When it comes to carrot recipes, these sauteed carrots with herbs are at the top, followed by carrot cake cookies, carrot fries with ranch seasoning, this carrot salad, and carrot ginger soup.

Easy Pesto Shrimp

This pesto shrimp is a dinnertime win! Savory basil pesto is a natural pairing with juicy shrimp; serve with pasta…

This pesto shrimp is a dinnertime win! Savory basil pesto is a natural pairing with juicy shrimp; serve with pasta or rice for an easy dinner idea.

Pesto shrimp

Here’s an idea that has easy weeknight meal written all over it: pesto shrimp! Turns out this bright green, garlicky sauce is the perfect pairing for succulent shellfish. The two flavors go hand-in-hand.

Alex and I were inspired to make this recipe because of the bushy basil plant in our backyard. There’s no better use for a big patch of pesto than a pile of juicy shrimp!

How to make pesto shrimp—in 5 minutes

This is one of those 5-minute easy dinner ideas that saves us on busy weeknights. Every now and then, we like to eat healthy seafood like shrimp or salmon. What we love about shrimp is that it cooks so quickly! All you need is just a few minutes in a skillet and you’ve got dinner. Here are the basic steps to how to make pesto shrimp:

  • Pat the shrimp dry. This is key before you start cooking: so there’s not too much extra liquid.
  • Sauté the shrimp 1 to 2 minutes per side. Heat the olive oil, then pop in the shrimp and cook just 1 to 2 minutes per side.
  • Add pesto for 30 seconds! This gets it beautifully bright green and coats the shrimp in a beautiful sauce. Do not cook any longer than that, or the pesto will darken and turn brown.
How to make pesto shrimp

Use best quality pesto

The main thing to know about his shrimp pesto recipe:= is to use the best quality pesto! The best, of course, is homemade. But this requires fresh basil, which is not always available. If you can’t make homemade pesto, use the best quality brand you can find. The quality varies a lot between brands, so you may need some trial and error before you find your favorite pesto.

  • Homemade pesto has the best flavor and color. Make a batch of fresh basil pesto if you can. Other options cashew pesto, walnut pesto or vegan pesto as a dairy-free option.
  • Or try refrigerated fresh pesto, found in the produce section. In our taste tests, we’ve found this type of pesto tends has better flavor than pesto in jars. It’s often sold in tubes.
Pesto shrimp in skillet

Think ahead: thawing frozen shrimp

You can use either fresh or frozen shrimp for this pesto shrimp recipe. Turns out, frozen shrimp can be just as fresh as shrimp from the fish counter at the grocery store! If you can, try to find wild caught shrimp: it’s usually a sustainable option. If you do use frozen, you’ll need to make sure to think ahead to thaw the shrimp before making the recipe. Here’s what to do:

  • Day before: If you think ahead, simply place the frozen shrimp in the refrigerator overnight.
  • Day of: Place the shrimp in a large bowl of very cold water for 15 minutes. Stir every 5 minutes to break up clumps that freeze together. The shrimp should defrost in about 15 to 20 minutes.
Pesto shrimp

What to serve with pesto shrimp

Of course, this pesto shrimp isn’t a full meal in 5 minutes. But it gets you much closer to dinner! Here’s what we’d suggest serving with it to round it out into a meal:

Dietary notes

This pesto shrimp recipe is dairy-free, gluten-free, and pescatarian.

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Easy Pesto Shrimp

Pesto shrimp
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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Pesto shrimp is a dinnertime win! Savory basil pesto is a natural pairing with juicy shrimp; serve with pasta or rice for an easy dinner idea.

  • Author: Sonja Overhiser
  • Prep Time: 0 minutes
  • Cook Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 4
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian inspired
  • Diet: Gluten Free

Ingredients

  • 1 pound large shrimp, deveined (peeled or unpeeled)
  • ¼ teaspoon kosher salt
  • 2 tablespoons olive oil
  • ¼ cup basil pesto (homemade or purchased)
  • Lemon, optional

Instructions

  1. If necessary, thaw the shrimp.
  2. Pat the shrimp dry.
  3. In a large skillet, heat the olive oil on medium high heat. Add the shrimp and salt. Cook the shrimp for 1 to 2 minutes per side until almost opaque, turning them with tongs.
  4. Just before shrimp are fully cooked, add the ¼ cup pesto and continue cooking for 30 seconds, stirring continuously.
  5. Serve immediately. If using storebought pesto, adjust lemon and or salt accordingly.

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More easy shrimp recipes

There are lots more easy shrimp recipes that make for a fast dinner! Here are some of our favorites to try:

Simple Red Lentil Soup

This simple red lentil soup recipe is bursting with flavor! It’s hearty and cozy, flavored with aromatic vegetables and lemon.…

This simple red lentil soup recipe is bursting with flavor! It’s hearty and cozy, flavored with aromatic vegetables and lemon.

Red lentil soup

If there’s one food that always satisfies, it’s a great lentil soup. Lentils are one of nature’s wonders: they’re full of protein, shelf stable for years, inexpensive, and make for some of the most satisfying filling meals.

Here’s one of our favorite ways to use them: this simple red lentil soup! Alex and I have over a decade of experience writing lentil recipes (it’s kind of our jam!) and this one is at the top of our favorites list. It’s cozy and hearty, featuring aromatic vegetables, lemon and a hint of smoked paprika.

Finding the right type of lentils

Lentils are small dried legumes, part of a plant family that includes beans, peas, and peanuts. Red lentils, named for their bright orange-pink color, have a texture that breaks down faster than other types, making them perfect for quick soups or dal.

Most red lentils you’ll find at the store are split red lentils, which is what you should use here. (Some packages may simply say “red lentils,” but if you’re in an American grocery store it’s likely split red lentils.) Avoid whole red lentils: they cook differently and hold their shape when cooking.

Ingredients in red lentil soup

This red lentil soup is hearty and easy, an ideal easy weeknight meal! It’s a vegan dinner recipe that’s filling and full of plant-based protein. All you need to do is sauté the aromatic vegetables, then add the remaining ingredients and simmer until the lentils are tender. Here’s what you’ll need:

  • Vegetables: carrots, onion, celery, garlic
  • Olive oil
  • Vegetable broth
  • Water
  • Split red lentils
  • Smoked paprika
  • Lemon zest
  • Salt and pepper
Red lentil soup recipe in bowl with spoon and yogurt garnish

How to tell when the soup done

One important thing about red lentil soup is to make sure not to overcook it! If you cook red lentils too long, they lose their shape and turn into a mush. Sometimes that’s what you want, like in masoor dal (Indian red lentils). But in this soup, you’ll want the lentils to be just tender but still hold their shape.

Keep an eye on this soup and simmer 7 to 10 minutes until the lentils are just soft, but before they break apart. Some brands of split red lentils are smaller than others, meaning they cook slightly differently. We’ve actually noticed one brand we often buy cooks much faster than others!

Garnish ideas for red lentil soup

This red lentil soup recipe is delicious on its own, but it’s even tastier with a few garnishes. Here’s what we like to add before serving:

  • Greek yogurt or sour cream: This adds just the right creaminess and a bright tang: we suggest serving it this way if at all possible.
  • Cashew cream: For dairy-free, use vegan yogurt or cashew cream.
  • Coconut milk: Want a creamy red lentil soup? Stir in ½ cup full fat coconut milk before serving.
  • Cilantro: Fresh cilantro or parsley add an herbaceous freshness.
Red lentil soup

Making it a meal with side dishes

Even though lentils are very filling, a cup of red lentil soup usually needs a side dish to make it a filling meal. Here are some of the items we like to pair it with:

Dietary notes

This red lentil soup recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free.

Frequently asked questions

Can I use other types of lentils for red lentil soup?

Red lentils are ideal for their creamy texture. You can try substituting brown lentils, but you may need to cook them longer and they will have a slightly different flavor.

How do I store leftover red lentil soup?

The soup lasts up to 1 week refrigerated (you can also freeze for up to 3 months).  Leftovers can become very thick, so you can add a little water or broth when reheating.

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Simple Red Lentil Soup

Red lentil soup
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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 13 reviews

This simple red lentil soup recipe is bursting with flavor! It’s hearty and cozy, flavored with aromatic vegetables and lemon.

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Soup
  • Diet: Vegan

Ingredients

  • 3 large carrots
  • 1 medium yellow onion
  • 3 celery ribs
  • 6 garlic cloves
  • ¼ cup olive oil
  • 2 quarts vegetable broth
  • 1 cup water
  • 1 pound split red lentils*
  • 1 ½ tablespoons smoked paprika
  • 1 ½ teaspoons lemon zest
  • 1 teaspoon kosher salt
  • Fresh ground black pepper
  • Greek yogurt or sour cream (or cashew cream for vegan), for serving
  • Cilantro, for serving

Instructions

  1. Peel the carrots. Finely dice the carrot, onion, and celery. Mince the garlic.
  2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots and celery, and sauté until the carrots are tender, about 5 to 7 minutes.
  3. Stir in the garlic and sauté for 1 minute. Add the broth, water, red lentils, smoked paprika, lemon zest, kosher salt and fresh ground pepper.
  4. Bring to a low simmer, then cover halfway and gently simmer until the lentils are just soft but before they start to break apart, about 7 to 10 minutes. Watch closely and taste to assess doneness. The finished soup should be brothy with the lentils just soft; cooking past this point yields a very thick stew which is just as delicious but less soup-like. (If you’d like, you can add handfuls of greens in the last few minutes, like chopped spinach or kale). 
  5. Taste and add additional salt to taste, and a few grinds black pepper. The soup lasts up to 1 week refrigerated (you can also freeze for up to 3 months). Leftovers can become very thick, so you can add a little water or broth when reheating.

Notes

*Most of what you’ll find in stores are split red lentils, even if it doesn’t specify split on the package. Avoid buying whole red lentils. 

Want it creamy? Stir in ½ cup coconut milk. 

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More lentil recipes

Lentils are some of the most nutritious foods on the planet! Here are some other lentil recipes to incorporate into your dinnertime routine:

Banana and Chocolate Chip Cookies

Banana and chocolate chip cookies are healthier than traditional chocolate chip cookies. I like them for their melty chocolate chips and best texture. With the delightful addition of cinnamon, these cookies smell like autumn and offer incredible health benefits for your body. Kids adore these snacks and eagerly trade them for traditional sweets in their lunch boxes. Not …

The post Banana and Chocolate Chip Cookies appeared first on mytastywall.

Banana and chocolate chip cookies are healthier than traditional chocolate chip cookies. I like them for their melty chocolate chips and best texture.

With the delightful addition of cinnamon, these cookies smell like autumn and offer incredible health benefits for your body.

Kids adore these snacks and eagerly trade them for traditional sweets in their lunch boxes. Not only are they incredibly soft and flavorful, but they can also be whipped up with ingredients you probably already have at home, or you can conveniently pick them up at your local grocery store.

How to choose the best ingredients for Banana and Chocolate Chip Cookies

Flour: All-purpose flour is enough to create these tasty banana and chocolate chip cookies. However, it is advisable to sift the flour through a sieve before adding it to the cookies.

Butter is an essential ingredient that I always choose with care. Opt for good quality without additives, ensuring it’s unsalted butter for the perfect balance of flavors. If you prefer a different fat, feel free to experiment.

Sugar: The best is brown or light brown. I love adding muscovado sugar to baking, but I do not recommend it for cookies because the cake will be more liquid. After all, this sugar contains molasses.

Bananas: I like to add ripe bananas to these sugar proportions, not overripe. If you have overripe bananas at home, you can still use them; however, I recommend reducing the sugar portion by ⅓ so that the cookies are not too sweet.

Vanilla Extract: you can use one vanilla pod or paste pod instead. Vanilla gives the cookies a warm scent that goes perfectly with bananas and cinnamon.

Baking soda/baking powder: I recommend not using these interchangeably, but both leavening agents have their purpose in cookies.

Kosher salt is an essential element that balances the best flavor and the sweetness of bananas, sugar, and chocolate chunks. Its presence ensures a harmonious blend of flavors in every bite.

Ground cinnamon, for me, is the king of all spices because you can add it to sweet and salty dishes. Besides, it has a lot of health properties for our bodies. The best in terms of quality and nutritional value will be Ceylon cinnamon.

Dark chocolate chips – here, you decide what quality of chocolate chunk to choose. You can choose chocolate chips or chop a chocolate bar into small pieces with a knife; the best will also be with at least 70% of the value of chocolate. This flavor goes perfectly with the sweetness of the rest of the dough.

Egg yolk definitely helps the cookies to rise better. However, if you can’t, you can skip this product; they will still come out.

Tips and Tricks

  • When you have ripe or overripe bananas (brown bananas), don’t fret. Instead, peel them and pop them into a special freeze bag. This simple step not only prevents your bananas from going to waste but also provides you with a convenient stash of frozen bananas for future use.
  • To add some fun to your or your children’s lunch boxes, make and freeze extra cookies. You can pack the cookies while frozen, and they will defrost by lunchtime.
  • To increase the fiber content of your cookies, try replacing half of the white flour with a whole grain alternative.

Easy Banana Chocolate Chip Cookies Step-by-Step Guide

You won’t need much time to prepare these healthy banana chocolate chip cookies. The longest you will need is just baking them. Soft banana cookies are so easy to make with one hand and much healthier than traditional chocolate chip cookies. Believe me, this is a really easy recipe.

So, let’s get down to it!

You will need two bowls, one large mixing bowl and one small one. 

Each contains all the dry ingredients, such as flour, baking soda, baking powder, kosher salt, ground cinnamon (dry ingredients through a sieve), and sugar.


Prepare the wet ingredients in the second small bowl and mash the banana. Add the egg yolk, sugar, and vanilla extract, mix everything well, and add the melted butter.

Melt the butter in a small saucepan on low heat. When it is already ⅔ melted, remove it from the heat and constantly stir. Then, melt the rest of the butter. This way, the butter quickly becomes lukewarm so that you can add it to the other ingredients.

Once you have melted the butter, add it to the banana mass and mix thoroughly.


Mix everything thoroughly with a rubber spatula.


Then, add the chocolate chip and mix.
Line two baking sheets with parchment paper or a silicone baking mat so that the cookies do not stick while baking.

Form the cookie dough balls, I fit 6 on a standard tray. I use a cookie scoop or ice cream scoop to portion cookies. 

If you don’t have that option, you can simply form small balls using a regular spoon. If you want extra chocolate chips on top, place them on each cookie separately. This gives an additional visual effect.

Bake in a well-heated oven for about 8-10 minutes until they become golden brown.

When the cookies in one tray are baking, prepare the next tray similarly.

Remove the baked cookies to a wire rack to cool.

Enjoy!

Banana and Chocolate Chip Cookies

Sides To Serve Banana and Chocolate Chip Cookies

Cookies are ideal for any occasion. Their delicious taste and soft texture are sure to surprise every guest. Children especially love them, particularly when paired with milk or chamomile tea. I highly recommend enjoying them with a cup of coffee as well.

They also make a great sweet and healthy snack for school or work, and they are perfect for sharing at a party with close friends.

How to Store Banana and Chocolate Chip Cookies

It’s best to store cookies in an airtight container, like a glass cookie jar. I love how cookies look in such a jar; it always brings back memories of my childhood at my grandmother’s house.

You can also freeze cookies successfully and pull them out as needed. This is perfect for providing a sweet treat for your lunch box at work or for your children at school. Frozen cookies can be stored for up to two months and will defrost quickly. If you pack them frozen in the lunch box, they’ll be fresh and ready by mealtime.

Here are some additional ideas for delicious banana desserts

Bananas are often used in my kitchen for eating, baking, and salads. I also like to freeze them when they are ripe. Sometimes, I buy old bananas in the store. They are perfect for later baking, and you can buy them much cheaper.  That’s why I propose a few banana recipes:

Chocolate Chunk Banana Muffins These are perfect healthy, moist muffins. Following this recipe, you can make banana bread if you feel like cake instead of muffins. You just have to bake them for about 20 minutes longer.

Chocolate Chunk Banana Muffins

Vegan Simple Banana Pancakes: I bake this recipe when I have very ripe bananas. These bananas aren’t very suitable for freezing, but they’re perfect in these pancakes.

Banana Chocolate Spread Crepes, you have no idea for a quick and tasty breakfast, and you have bananas, is another recipe that might interest you. I make crepes practically 365 days a year, and I feel like an expert at them!

Banana Fruit Salad This is a perfect fruit salad for dessert and goes well with spicy dinners like my chicken curry.

Strawberry Banana Sorbet is a very quick and healthy dessert idea. If you have frozen bananas, use them, and do not add a single gram of sugar to this dessert!

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Banana and Chocolate Chip Cookies

Banana and Chocolate Chip Cookies are the perfect healthy snack for any occasion. The cookies are soft, and the melted chocolate enhances their flavor.
Course Dessert, Snack
Cuisine American, European
Keyword banana and chocolate chip cookies, banana chocolate chip cookies, chocolate chip cookies
by Meal Type Desserts
by Special Diet Healthy
by Season Fall, Spring, Summer, Winter
by Ingredients Banana, Chocolate
by Method Sheet Pan
By Holidays Christmas, Independence Day, New Year’s Day, Thanksgiving
Prep Time 15 minutes
Cook Time 20 minutes
Servings 12 pieces
Calories 241kcal

Ingredients

  • 1 1/2 cup all purpose flour
  • 1/2 cup melted butter
  • 1/3 cup brown sugar
  • 1/2 cup ripe mashed banana
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 tsp ground cinnamon
  • 1 cup dark chocolate chips (⅔ cup for dough, ⅓ cup for top cookies)
  • 1 egg yolk

Instructions

  • You will need two bowls, one large mixing bowl and one small one. 
    Preheat oven to 350°F (180°C, Gas 4)
  • Each contains all the dry ingredients, such as flour, baking soda, baking powder, kosher salt, ground cinnamon (dry ingredients through a sieve), and sugar.
  • Prepare the wet ingredients in the second small bowl and mash the banana. Add the egg yolk, sugar, and vanilla extract, mix everything well, and add the melted butter.
    *Melt the butter in a small saucepan on low heat. When it is already ⅔ melted, remove it from the heat and constantly stir. Then, melt the rest of the butter. This way, the butter quickly becomes lukewarm so that you can add it to the other ingredients.
  • Once you have melted the butter, add it to the banana mass and mix thoroughly.
  • Then, add the chocolate chip and mix.Line two baking sheets with parchment paper or a silicone baking mat so that the cookies do not stick while baking.
  • Form the cookie dough balls, I fit 6 on a standard tray. I use a cookie scoop or ice cream scoop to portion cookies. 
  • You can simply form small balls using a regular spoon if you don’t have that option.If you want to have extra chocolate chips on top, place them on each cookie separately. This gives an extra visual effect.
  • Bake in a well-heated oven for about 8-10 minutes until they become golden brown.
  • When one tray cookies are baking, prepare the next tray similarly.
    Remove the baked cookies onto a wire rack to cool.
    Enjoy!

Nutrition

Serving: 12g | Calories: 241kcal | Carbohydrates: 28g | Protein: 3g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 240mg | Potassium: 147mg | Fiber: 1g | Sugar: 12g | Vitamin A: 264IU | Vitamin C: 1mg | Calcium: 68mg

FAQ

Can the cookies be made vegan?

Yes, just omit the egg yolk and replace the butter with a vegan substitute.

How to make cookies gluten-free?

You can easily add gluten-free flour to cookies. This is a perfect substitute.

The post Banana and Chocolate Chip Cookies appeared first on mytastywall.

Hummus Dressing

Did you know you could make salad dressing out of hummus? This quick and simple hummus dressing hack is perfect…

Did you know you could make salad dressing out of hummus? This quick and simple hummus dressing hack is perfect for making a homemade salad dressing or sauce with just 3 ingredients!

Hummus Dressing

For much of my career as a cookbook author and recipe writer, I’ve been trying to convince people to make homemade salad dressings and sauces. While I am still 100% in that camp, I get why it’s so much easier to do store-bought. When I’m in the middle of a recipe, there’s nothing more deflating than a sauce or dressing recipe that uses a long list of ingredients or a blender!

Here’s our new hack: hummus dressing! Yes, you can use that purchased tub (or homemade if you have it) as the basis for a 3 ingredient recipe. Use it as a hummus salad dressing for greens, or even a hummus sauce for bowl meals. It’s such a fun trick!

Use a quality brand of hummus

Here’s the most important thing about this hummus dressing: make sure to use a quality brand of hummus! We suggest steering clear of the popular Sabra brand: the flavor has a strong chemical aftertaste (possibly due to the citric acid used as a preservative, at least according to Reddit).

Make sure to use a hummus brand with a creamy, tangy and smooth flavor. Experiment to find a brand you love. (We have a few we like, which we can respond to in comments if you are interested!)

Tips for making hummus dressing

This humus dressing is more of an idea than a strict recipe, so keep that in mind when making it! It’s all about adjusting quantities so you have the right consistency and flavor. Again, make sure to use a quality hummus brand. Here are a few notes:

  • Use more liquid if it does not come to a drizzle-able consistency. You can add more lemon juice or water.
  • Adjust the flavor with a pinch of salt or sugar if desired. All hummus brands vary, so you may find you need a pop from salt. If it tastes too acidic, add a pinch of sugar to balance it out.

Storing leftovers

This hummus dressing stores up to 5 days refrigerated. It thickens when cold, so you may want to bring it to room temperature and add a little water if necessary to bring to a consistency that is able to drizzle.

Farro Bowl with hummus dressing

Ways to use hummus dressing

Hummus dressing works not only on salads but bowl meals, for dipping, and more! Here are a few fun ideas:

Dietary notes

This hummus dressing is vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Hummus Dressing

Hummus Dressing


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  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: ½ cup
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Description

Did you know you could make salad dressing out of hummus? This quick and simple hummus dressing hack is perfect for making a homemade salad dressing or sauce with just 3 ingredients!


Ingredients

  • ½ cup high quality hummus (avoid Sabra)
  • 1 tablespoon olive oil
  • 2 tablespoons lemon juice (more water if necessary)

Instructions

  1. Mix the ingredients in a medium bowl. Taste and if desired, you can add a pinch or two of salt or sugar to balance the flavors.
  2. Stores up to 5 days refrigerated; it thickens when cold so bring to room temperature and/or add a little water if necessary to bring to a consistency that is able to drizzle.
  • Category: Dressing
  • Method: No Cook
  • Cuisine: Salad
  • Diet: Vegan

More dressing recipes

Want more dressing ideas? Some of our favorite salad dressing recipes are this homemade Caesar dressing, Green Goddess dressing, cilantro lime dressing, balsamic vinaigrette, Italian dressing, and salsa ranch dressing.

Easy Kale Soup

This Italian-style kale soup recipe with white beans is full of bold, Mediterranean flavor! It’s healthy, satisfying, and ready in…

This Italian-style kale soup recipe with white beans is full of bold, Mediterranean flavor! It’s healthy, satisfying, and ready in just 30 minutes (a feat for a soup). This one is a fan favorite recipe that readers tell us they make again and again.

Kale soup

Welcome to your new favorite healthy soup that pleases everyone: kale soup! Tuscan kale, white beans and tomatoes float in a tangy broth flavored with oregano and fennel. It’s like all your favorite soup recipes in one bowl: comforting and full of bold Mediterranean flavors.

It comes together in just 30 minutes and makes a huge pot that’s great for leftover lunches. This one ticks all of our boxes: healthy, easy, and tasty. Readers have been telling us they love to make this recipe again and again (music to our ears!).

“This soup was amazing! So much flavor and soooo easy to make. It’s definitely making our list for go-to’s!” -Sommers

“Absolutely love this soup. I make this on repeat for my family.” -Kim

Ingredients in this kale soup recipe

As cookbook authors and recipe developers, Alex and I have created dozens of soup recipes. But this kale soup stands the test of time, in our minds! Sip a spoonful, and you’ll be surprised by the pop of tangy flavor. A handful of ingredients work together to make a super flavorful broth that comes together in about 30 minutes. Don’t be tempted to omit any of the spices, since they provide the key flavoring for the dish. Here are the ingredients you’ll need:

  • Kale: Use either Tuscan or curly kale (we prefer Tuscan)
  • Onion
  • Carrot
  • Olive oil
  • Canned fire roasted tomatoes
  • Vegetable broth
  • Canned or cooked white beans: cannellini, Great Northern, navy, butter, or other
  • Seasonings: fennel seed, oregano, smoked paprika
Kale Soup

Types of kale

There are a few main types of kale you can find at the grocery store. We like Tuscan kale in this kale soup, because it has the mildest flavor and is Italian in origin, which matches the Mediterranean-style flavor of this soup. Here are the different types of kale you’ll see:

  • Tuscan kale has dark green, flat leaves and a mellow flavor. It’s also sometimes called Lacinato or dinosaur kale. It’s common in Italian dishes like Tuscan kale salad or ribollita. It’s our preference in this kale soup.
  • Curly kale is brighter green and very curly. The flavor is bitter and spicy, which is why we usually prefer Tuscan kale.
  • Baby kale is kale that’s harvested before it’s mature and sold in boxes in grocery stores and farmer’s markets. Baby kale has a mild flavor and is more tender than standard kale, so you don’t have to cook it as long.
Tuscan kale

Why to use fire roasted tomatoes

Another flavor secret to this kale soup is fire roasted tomatoes. We often use this type of tomato in our soup and sauce recipes because it has sweet, developed flavor right out of the can.

  • Fire roasted tomatoes are a type of canned tomato that’s roasted over a flame before canning. They’re sold by several different brands, and you can find them in the canned tomato section in your local grocery.
  • Tasted out of the canned, they have a sweet flavor (not bitter). This means you can cook them for less time than standard tomatoes, which is always a pro in our book!
  • As a substitute, use highest quality canned tomatoes and simmer a few minutes longer. You could also add a pinch of smoked paprika and a pinch of sugar to round out the flavors.

What to serve with kale soup

Want to make it into a meal? This kale soup is an easy 30 minute meal that’s ideal as an easy dinner idea or healthy lunch. Here are a few ways to accessorize it to make a quick meal:

Kale soup

Storing leftovers

This kale soup saves very well! After you make it, you can refrigerate for up to 3 days or freeze for up to 3 months. The flavor gets even better over time.

Dietary notes

This kale soup recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free.

Frequently asked questions

Can I use frozen kale for kale soup?

Yes, frozen kale works well in soup! No need to thaw it first – just add it directly to the pot.

Can you add other ingredients to kale soup?

Try adding sausage or chorizo to make it more filling, swapping out white beans for chickpeas, or finishing with a spritz of fresh lemon juice.

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Easy Kale Soup

Kale soup
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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 13 reviews

This Italian kale soup recipe with white beans is full of bold, Mediterranean flavor! Healthy and satisfying, it’s ready in just 30 minutes.

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 to 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Soup
  • Diet: Vegetarian

Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon salted butter (or olive oil)
  • 1 large white onion, diced
  • 1 medium carrot, peeled and diced
  • 2 28-ounce cans diced fire roasted tomatoes*
  • 4 cups vegetable broth
  • 2 15-ounce cans white beans, drained and rinsed
  • 1 ½ teaspoons dried fennel seed, crushed with fingers, divided
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 ½ teaspoon kosher salt, divided
  • 2 bunches Tuscan kale (or 1 large bunch curly kale), chopped
  • Shredded Parmesan or Pecorino Romano cheese for serving, optional

Instructions

  1. Prepare the onion and carrot as noted above.
  2. In a large pot or Dutch oven, heat the olive oil and butter (or all olive oil) over medium high heat. Add the onion and carrots and sauté for 5 to 7 minutes until tender.
  3. Add the diced tomatoes, vegetable broth and beans. Bring to a steady simmer, then add 1 teaspoon of the fennel seed, along with the dried oregano, smoked paprika and kosher salt. Simmer 12 minutes. (Meanwhile, chop the kale.)
  4. Add the kale and simmer additional 2 to 3 minutes until the kale is tender. Add the additional ½ teaspoon crushed fennel seed. Taste a cooled spoonful and add up to ½ teaspoon additional kosher salt (depending on the salt level of your broth and beans), until the flavor pops.
  5. Serve immediately with grated Parmesan or Pecorino Romano cheese. Store refrigerated for 3 days or frozen up to 3 months.

Notes

*If you can’t find fire roasted tomatoes, use the best canned tomatoes you can find. Add another ½ teaspoon smoked paprika and 1 teaspoon sugar, honey or maple syrup to round out the flavors.

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More soup recipes

We’re all about cozy, comforting soups: anytime, anywhere! Here are a few of our top favorite healthy soup recipes: