{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Kale soup with white beans and potatoes",
 "description": "A Portuguese-style lunch soup of kale, potatoes and white beans with smoked paprika and lemon, no sausage, with about 370 mg sodium a serving.",
 "recipeCategory": [
  "Lunch"
 ],
 "recipeYield": "6 servings",
 "totalTime": "PT1H",
 "recipeIngredient": [
  "1 tbsp olive oil",
  "1 large onion, diced",
  "1 medium carrot, diced",
  "1 tsp garlic powder",
  "1 tsp smoked paprika",
  "2 medium white potatoes (about 1 lb), scrubbed and cut in ½-inch cubes",
  "3 cups no-salt-added canned white beans, drained and rinsed",
  "3 cups low-sodium chicken broth",
  "3 cups water",
  "10 cups chopped kale, thick stems removed",
  "¾ tsp salt",
  "½ tsp black pepper",
  "2 tbsp lemon juice",
  "1 tbsp red wine vinegar",
  "1 tbsp olive oil, to stir in at the end"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Heat 1 tbsp of the oil in a big pot over medium heat. Cook the onion and carrot for 6 to 8 minutes, until soft and starting to turn gold."
  },
  {
   "@type": "HowToStep",
   "text": "Stir in the garlic powder and smoked paprika for 30 seconds, until they smell warm."
  },
  {
   "@type": "HowToStep",
   "text": "Add the potatoes, beans, broth and water. Bring to a boil, then turn the heat down to a steady simmer, partly covered. At 5,300 ft water boils near 203 °F, so give the potatoes 20 to 25 minutes. They are ready when a cube falls apart under a fork."
  },
  {
   "@type": "HowToStep",
   "text": "Press a wooden spoon against the side of the pot and crush about a cup of the potatoes and beans into the broth. The soup turns slightly creamy and stays chunky."
  },
  {
   "@type": "HowToStep",
   "text": "Stir in the kale, a handful at a time, as it wilts. Simmer 8 to 10 minutes, until the ribs are tender and the colour deepens."
  },
  {
   "@type": "HowToStep",
   "text": "Off the heat, stir in the salt, pepper, lemon juice, vinegar and the last tablespoon of oil. Taste, and add a splash more lemon before more salt."
  },
  {
   "@type": "HowToStep",
   "text": "Cool in shallow containers within 2 hours, then refrigerate. Reheat leftovers to a boil, stirring, or to 165 °F. Freezes in 2-cup tubs for 3 months; thaw overnight in the fridge (our kitchen practice; we hold no published source for it yet). Add a splash of water on reheating, since the potatoes thicken it."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 6",
  "calories": "264 kcal",
  "proteinContent": "13.9 g",
  "carbohydrateContent": "41.0 g",
  "fatContent": "6.2 g",
  "saturatedFatContent": "1.0 g",
  "sugarContent": "3.3 g",
  "sodiumContent": "371 mg",
  "fiberContent": "9.7 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/kale-soup.jpg",
 "imageAlt": "Kale, potatoes and white beans in a broth with smoked paprika, diced onion and diced carrot, about a cup of the potatoes and beans crushed into the broth, slightly creamy and chunky, in a bowl",
 "url": "https://asharedpalate.com/kale-soup"
}