Healthier Smoked Salmon and White Bean "Chowder" Recipe

Smoked Salmon chowders are tasty, but usually really unhealthy, so this soup uses vegetables and white beans to give a flavorful and creamy texture to a tasty, filling soup with strong flavors.

Ingredients

• 2-3 Smoked Salmon Filets (firm, hot smoked, not the soft stuff you put on bagels. Try to get regular, not the pepper or apple varieties)
• 3 cans (15oz) Cannellini beans, with the liquid
• 2 medium onions, diced
• 2 large carrots, diced, about 1 cup.
• 2 stalks celery, diced, about 1 cup.
• 3 cloves garlic
• 1 quart chicken broth
• 1 Rind from Parmigiano-Reggiano cheese, about 3" by 3"
• 3-4 cups of chopped kale or swiss chard
• 2 bay leaves
• 3 sprigs fresh thyme
• 1/2 tsp red pepper flakes
• 1/2 tsp smoked paprika
• Fresh Dill, for serving

Preparation

1. Cook the onions, carrots, and celery over medium-high heat in some oil for 5-10 minutes, or until they are soft.
2. Add the garlic, cook for a minute.
3. Add the red pepper, smoked paprika, cook for 30 seconds.
4. Add everything else, bring to a boil, and then cover and reduce to a simmer.
5. Simmer for 15 minutes, then remove the thyme sprigs and bay leaves.
6. Use an immersion blender to blend up some of the beans and thicken the soup, or transfer some of the liquid to a blender, or use a potato masher.
7. Flake the smoked salmon into the soup, and simmer for a couple minutes to heat through and meld the flavors. Aim for at least half a filet per serving.
8. Serve with fresh minced dill.

Notes

• You might need more liquid, or less, depending.
• If you're using low sodium broth you might want to add some extra salt.