Vegetarian Ras El Hanout White Bean and Kale Soup
Cannellini beans and chopped kale in a spicy coconut tomato broth with an aromatic hint of turmeric, cumin, cinnamon, chili peppers, garlic, and ginger with carrots and cauliflower.
Servings 4
Calories: 678.77kcal
Ingredients
Aromatic Paste
- 1 medium onion
- 1- inch fresh ginger
- 1 medium jalapeno
- 3 garlic cloves
Rest of the Stew
- 3 tablespoons olive oil
- 1 cup fire-roasted crushed tomatoes
- 1 tablespoon Ras El Hanout
- 2 medium carrots
- 1 head of cauliflower
- 1 can of coconut milk
- 2 cups low-sodium vegetable broth
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 15.5- ounce cans of cannellini beans with 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 due to the turmeric, add a small amount of sugar or lemon juice to reduce it to your liking.
- Remove the soup from the heat and finish with parsley.
Notes
Remove the seeds and pith from the jalapeno for a medium-hot soup before blending.
Nutrition
Calories: 678.77kcal | Carbohydrates: 74.29g | Protein: 23.98g | Fat: 35.74g | Saturated Fat: 23g | Sodium: 800.69mg | Fiber: 20.95g | Sugar: 12.01g
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