Cannellini beans and chopped kale in a spicy coconut-tomato broth, with aromatic hints of turmeric, cumin, cinnamon, chili peppers, garlic, and ginger, and carrots and cauliflower, making this white bean and kale soup's complex flavors so delicious.
Table of Contents
Jump to:
- Moroccan-Inspired Soup
- What is Ras El Hanout?
- Ingredients with Steps
- Culinary Glossary
- Instructions with Pictures
- Substitutions
- Variations
- Equipment List
- Kitchen Must-Haves Reviews
- Storage Instructions
- Quick Cooking Tip
- Frequently Asked Questions
- Soup and Stew Recipes
- Cooking Tips and Tutorials
- 📖 Recipe
- Have a Comment or Question?
Moroccan-Inspired Soup
When developing this recipe, I decided to start the new year with a bowl of soup that was fulfilling and made with nutritious ingredients. Are you craving cozy comfort with a spicy kick? Try this hearty Moroccan-inspired soup!
Creamy cannellini beans and earthy kale simmer in a vibrant coconut-tomato broth, bursting with aromatics like turmeric, cumin, and cinnamon, and a touch of chili heat. Tender carrots and cauliflower add pops of color and texture, making this easy one-pot meal both flavorful and nourishing.
With simple ingredients and minimal prep, this cozy stew is the perfect weeknight hug in a bowl, guaranteed to warm your body and soul.
What is Ras El Hanout?
White Bean and Kale Soup just got a serious flavor glow-up with a little help from Ras el Hanout, the North African spice blend that's basically the Beyoncé of seasonings-complex, bold, and impossible to define in just one word. Literally meaning "head of the shop," this blend represents the crème de la crème of spices a merchant has to offer.
No two Ras el Hanout mixes are exactly alike; they vary based on region, family traditions, or even the merchant's mood that day. But generally, you'll find warm spices like cinnamon and nutmeg, earthy vibes from cumin and turmeric, and a little peppery kick from paprika and chili peppers.
Warm spices - cinnamon, cardamom, cloves, nutmeg
Earthy spices - cumin, turmeric, coriander, ginger
Peppery spices - black pepper, paprika, chili peppers
Floral spices - rosebuds, lavender (rarely)
Other - salt, fennel seeds, fenugreek
Some blends even throw in floral notes from rosebuds or lavender (fancy, right?). Whether sweet, smoky, or slightly spicy, this spice mix brings a world of flavor to every spoonful of your White Bean and Kale Soup. So grab your ladle, this isn't just soup, it's a flavor-packed, memorable experience in a bowl!
Other Ways to Use Ras El Hanout
So you've got your Ras el Hanout ready to jazz up your White Bean and Kale Soup, but wait, there's more! This spice blend isn't a one-trick pony; it's the culinary equivalent of a Swiss Army knife. Need some inspo? Here are a few delicious ways to keep that Ras el Hanout jar front and center in your spice rack:
- Stews and Tagines: Give Moroccan classics like lamb tagine with prunes and apricots a warm, spiced finish.
- Soups and Curries: Lentil soup, chickpea curry, or even a veggie couscous can all benefit from a Ras el Hanout cameo.
- Roasted Vegetables and Meats: Sprinkle it over chicken, lamb, or your favorite veggies before roasting for flavors that'll make your tummy proud.
- Rice and Grains: Who needs plain rice when you can add a Moroccan twist to couscous, quinoa, or pilaf?
- Stuffings and Dips: Take dolmas, muhammara, or your go-to dip to the next level with a pinch (or two) of this magical blend. You can't go wrong.
Basically, Ras el Hanout isn't here to play; it's here to make every meal feel like it traveled first-class straight from Morocco. So go ahead, sprinkle generously, and taste the magic!
Looking for authentic Moroccan recipes? Check out My Moroccan Food and Salima's Kitchen.
Where to Find Ras El Hanout
You've got options when it comes to snagging your jar of Ras el Hanout-and trust me, it's worth the hunt! This North African superstar spice blend is often stocked at Middle Eastern grocery stores, well-stocked supermarkets, and, of course, online retailers. If you're dipping your toes into the vibrant world of Moroccan flavors, this blend is basically your golden ticket.
Personally, I grabbed mine from The Spice House, and while their blends can lean on the pricier side, you're paying for top-notch quality and consistency. These spices are sourced with care, and you can absolutely taste the difference. If you're not ready to splurge just yet, no worries, check your local supermarket or hop onto Amazon to grab an entry-level version and start experimenting.
From going gourmet to budget-friendly, one thing's for sure: your White Bean and Kale Soup (and every other dish you try) is about to get a major upgrade. So go forth, Spice Explorer, and let Ras el Hanout work its magic!
What I love about Spice + Leaf is that they’re not just here to sell you spices—they’re here to teach you how to use them. Their Ras el Hanout blend isn’t just a mix of spices; it’s an invitation to explore North African flavors confidently. With every pinch, you’re seasoning your dish and learning the art of balance, warmth, and depth in cooking.
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Ingredients with Steps
To begin with, blend the onion, ginger, jalapeno, and garlic into a paste. Then, saute the aromatic paste in olive oil to cook out the rawness of the ginger and garlic. Next, make the soup base by adding the paste and cooking the crushed fire-roasted tomatoes and Ras El Hanout until the acidity is reduced.
Add the canned cannellini beans, carrots, cauliflower florets, low-sodium vegetable broth, coconut milk, kosher salt, and ground black pepper to the soup base. Then, finish the soup by adding the kale and garnish with freshly chopped parsley.
Culinary Glossary
This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this recipe.
- Ras el Hanout - A complex and aromatic spice blend from North Africa, particularly Morocco, Tunisia, and Algeria. The name translates to "head of the shop," indicating it comprises the finest spices a merchant offers.
- Common ingredients include cinnamon, cardamom, cloves, nutmeg, cumin, turmeric, coriander, ginger, black pepper, paprika, and sometimes floral elements like rosebuds.
- Cannellini Beans - Also known as white kidney beans, these are large, creamy-white beans with a mild, nutty flavor and tender texture commonly used in Italian cuisine.
- Kale - A leafy green vegetable belonging to the cabbage family, known for its high nutrient content, including vitamins A, C, and K, as well as antioxidants.
- Coconut Milk - A creamy, milk-like liquid made from the grated meat of mature coconuts, used in many cuisines to add richness and a subtle coconut flavor to dishes.
- Fire-Roasted Tomatoes - Tomatoes that have been charred over an open flame before being crushed or diced, imparting a smoky flavor to soups, stews, and sauces.
Instructions with Pictures
Follow the step-by-step instructions and cooking tips below using the step-by-step picture guide.
Blending the ginger, garlic, onion, and jalapeno into a paste provides a crucial foundation for building flavor with aromatics that cook and melt evenly into the stew. Check out the Batch‑Prep Aromatics & Staples on Sunday Roundup.
Cooking the aromatic paste allows the rawness of the ginger and garlic to mellow, creating a balanced flavor among the four ingredients. Get this Lodge Cast Iron Dutch Oven.
Continue to build the stew's flavor by adding crushed tomatoes and Ras El Hanout.
Use fire-roasted tomatoes helps reduce the time needed to cook out the acid, and doing this with the spices allows their oils to release, which deepens the stew's flavor.
The cauliflower and carrots take longer to cook than the kale, so they must cook first before adding the rest of the ingredients for optimal tenderness and even cooking. The canned beans are added around this time to simmer with the broth and absorb flavor.
The coconut broth is also added at the beginning to reduce and thicken the soup, creating a velvety broth.
Keep the kale bright and vibrant by adding it towards the end to prevent overcooking.
Substitutions
Find easy ingredient swaps to fit dietary needs or what you already have in your pantry.
Dairy Free
- Yay! This recipe is already dairy-free.
Gluten-Free
- Bonus! This recipe is also gluten-free.
Vegetarian
- Triple threat! This recipe is also vegetarian.
Convenience
- Garlic and Ginger - Use a garlic and ginger paste; it's commonly found at your local Asian market, as it is widely used from India to China.
- Ras El Hanout - If you do not have this Moroccan spice blend, try using what you already have, such as ground cumin, paprika powder, allspice, cinnamon, coriander, and turmeric as the essential ingredients.
- Cannellini Beans - Use any type of white beans, from navy beans to great northern beans or black-eyed peas.
- Kale - Substitute this with collard greens or other winter greens.
- Just add the carrots and cauliflower since they take much longer to cook.
- Or use spinach. If using spinach, add it at the end and stir until it has wilted.
- Spinach can overcook quickly, giving it a murky, dark green look and feel.
- You can also just add your favorite leafy greens.
- FYI: Kale takes about 2-3 minutes to become tender.
- Jalapeno - Replace with red pepper chili flakes for heat or see "Change Heat Level."
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Variations
Explore fun twists and creative ways to make this recipe your own.
- Red Lentils - Replace or add the red split lentils; these take about 15 minutes to cook. Add them when cooking the carrots and cauliflower.
- Sweet Potatoes or Butternut Squash - This is a hearty soup. You can add these slightly sweet, starchy vegetables to balance the peppery heat and complement the Ras El Hanout spices and coconut milk.
- Chicken Breasts or Thighs - You can add shredded chicken with chicken broth.
Equipment List
Here's what you'll need to make this recipe with ease. By the way, the links in this section may take you to an external site to shop for that item.
- Food Processor - Used to blend the onion, ginger, garlic, and jalapeno into an aromatic paste, added at the beginning to make this an easy soup recipe. I used the KitchenAid 3.5 Cup Food Chopper to develop this recipe, a great tool for quick prep and making fresh salad dressings.
- Dutch Oven - Using a heavy-bottom pot like a Dutch oven helps prevent burning and holds heat well, allowing the soup to cook quickly. I used the Lodge 6 Quart Enameled Cast Iron Dutch Oven, which is conveniently priced. Important: Don't be like me; when using enameled Dutch ovens, never heat them without oil. This will help prevent enamel cracking.
Kitchen Must-Haves Reviews
Find a collection of my reviews of kitchen equipment that I have purchased or recommend. Kitchen Must-Haves - Find other tools I use here.
My Review: For 125 years, Lodge Cast Iron has been a family-owned company located in South Pittsburg, Tennessee. Their cookware, known for its dependability, is made of rugged, seasoned cast iron for excellent heat retention and durability. This is still my go-to Dutch oven. You'll find it in a lot of my recent videos. It's heavy, durable, non-stick, and it holds heat well. Also, a big lesson: never preheat an enameled Dutch oven without oil. This will crack the enamel. I learned this the hard way.
My Review: The KitchenAid 3.5 Cup Food Chopper is a must-have in the kitchen at a great price. It’s compact, powerful, and lightweight, making meal prep easier without taking up much space. I love its one-touch operation, perfect for quickly chopping, mixing, and puréeing. Plus, it's easy to clean. Watch me use it for my Spicy Tomato Farro Risotto and Chili Herb Crusted Rainbow Trout recipes. This chopper is essential, especially if you love cooking with lots of gadgets like me!
Storage Instructions
- Refrigerator - To store in the fridge, place the bean kale tomato soup in a shallow 2-inch container to cool quickly. Then, store it in an airtight container. As a result, the meal will last up to two days.
- Freezer - Follow the refrigeration process mentioned above. Then, place it in the freezer in a labeled, airtight container.
Airtight Food Containers: I interchange glass food storage containers with plastic clip-on lids. I always suggest glass storage containers because they can be microwaved, hold food without staining, and keep food at a more stable temperature, keeping it fresher and longer. I recommend checking out these airtight food containers on Amazon.
Quick Cooking Tip
Your Cooking Tips Resource Guide - Become a better home cook with tips to help you cook more efficiently on the Cook's Notebook tab.
Uniformity - Cutting your carrots to the same thickness and ensuring your florets are roughly the same size will help cook these vegetables uniformly, preventing crunchy and tender bites for a great soup experience.
Frequently Asked Questions
Ras el Hanout is a North African spice blend featuring a mix of the finest spices a merchant offers. It can be found at local Middle Eastern grocery stores, well-stocked supermarkets, or online retailers.
Yes, you can substitute kale with other leafy greens like spinach or Swiss chard. Keep in mind that spinach cooks faster and has a milder flavor, while Swiss chard offers a slightly earthy flavor.
Yes, this soup can be frozen. Allow it to cool completely, then store it in airtight containers or freezer-safe bags for up to three months. When ready to eat, thaw in the refrigerator overnight and reheat on the stove over medium heat until warmed through.
Absolutely. To reduce the heat, omit the jalapeño in the aromatic paste and ensure your Ras el Hanout blend is mild. You can also use a mild chili powder or paprika instead of hotter spices.
This hearty soup pairs well with crusty bread or a side of couscous to soak up the flavorful broth. A simple side salad with a light vinaigrette can also complement the rich flavors of the soup.
Soup and Stew Recipes
Looking for other soup recipes like this? Try these:
- Pasta and Lentil Soup Recipe (Italian Style)
- Creamy Chicken Corn Chowder with Dumplings | Dairy-Free
- One-Pot Curry Meatball Soup with Ground Turkey and Kale
- How to Make Easy Bacon Potato Leek Chowder | Creamy Comfort
Cooking Tips and Tutorials
If you found this tutorial helpful, you'll love my Cook's Notebook collection. From knife skills and flavor bases to time-saving tricks and essential equipment guides, this section is packed with chef-tested lessons to help you cook with confidence.
- Best Food Audiobooks for Chefs & Home Cooks
- Winter Seasonal Produce Guide: What's In Season
- What Is HACCP and Why Every Home Cook Should Care About It
- Holiday Kitchen Safety Tips: How to Cook, Serve, and Store
📖 Recipe
Vegetarian Ras El Hanout White Bean and Kale Soup
Ingredients
Aromatic Paste
- 1 medium onion
- 1- inch fresh ginger
- 1 medium jalapeno
- 3 cloves garlic
Rest of the Stew
- 3 tablespoons olive oil
- 1 cup crushed fire-roasted tomatoes
- 1 tablespoon Ras El Hanout
- 2 medium carrots
- 1 head cauliflower
- 13.5 ounces coconut milk about 1 can
- 2 cups low-sodium vegetable broth
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 31 ounces cannellini beans about 2 15.5 cans, reserve liquid
- 4 cups curly kale shredded
- ½ cup parsley leaves
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Chop the Vegetables: Peel the onion and ginger. Then, cut the onion, ginger, and jalapeno into large chunks. Blend with the garlic in a food processor into a paste.
- Cook the Aromatic Paste: Heat a Dutch oven on medium-high heat with olive oil. Add the paste and cook for 10 minutes to remove the raw taste while occasionally stirring to prevent sticking. If the bottom is getting brown too fast, add a splash of water.
- Prep the Vegetables: While the aromatic paste cooks, peel and cut the carrots into medium slices, remove the florets from the cauliflower head, and set them aside.
- Build the Soup Base: Add fire-roasted crushed tomatoes and Ras El Hanout and cook for about 3 minutes, releasing the spices' aromatics.
- Make the Soup: Add the cannellini beans, carrots, cauliflower, vegetable broth, coconut milk, kosher salt, and ground black pepper. Increase the heat, cover, and bring it to a simmer; it takes about 5 minutes. Then cook uncovered for 15 minutes or until the carrots and cauliflower are fork-tender.
- Finish Prep: While the soup simmers, chop the parsley and set it aside.
- Finish the Soup: Add the kale, cover, and cook for 5 minutes or until it is tender to your liking. Then, taste for salt and adjust. If the soup tastes bitter from the turmeric, add a small amount of sugar or lemon juice to reduce it to your liking. Then, remove the soup from the heat and finish with parsley.
Video
Notes
Nutrition
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Have a Comment or Question?
If you have a question or comment about this fiber-packed spicy white bean soup recipe, please post it below. You will definitely get a quick response. It also helps our other readers to stay informed. Thanks!
Mark Shivers says
Is there a nutritional profile available? This looks really good, but I'm on a restricted sodium diet, so nutritional profiles are kind of essential. I can't find one here.
Thank you!
Maika says
Hi Mark! At the bottom of the recipe card, you will find the "Nutrition Facts" (https://www.justmaikacooking.com/recipes/ras-el-hanout-white-bean-and-kale-soup/#%f0%9f%93%96-recipe)