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Kale, Tomato and White Bean Soup

Kale Soup
March is here and still there are no signs of spring. Hopefully, by 21st, warm weather will grace us. Until then, hot soups are my favored meals. One of my comfort foods is today's wholesome kale and bean soup with tangy tomatoes.

Ingredients:
Kale Leaves (chopped) - about 3 cups
Dry White Beans - 1/2 cup
Canned Tomato Paste - 4 tbsp
Yellow Onion - 1 medium
Dry Oregano - 1/2 tsp
Fennel Seeds - 1/2 tsp
Dry Rosemary - 1/2 tsp
Garlic and Herb Seasoning - 1/2 tsp
Celery Salt - 1/2 tsp
Sriracha Sauce - 1 tsp
Olive Oil - 2 tbsp
Salt

How to cook Kale and White Bean Soup:
  • Soak dry white beans in plenty of water overnight. Wash the soaked beans well and cook them until soft. Save the water used for cooking beans. You can use any other beans of your choice. And canned beans will save some time.
  • Finely chop onions. Discard the thick stems and roughly chop kale leaves.
  • In a big pot, heat oil. Add onions and saute for a minute. Add celery salt and saute until onions soften. Add tomato paste, dry oregano, fennel, dry rosemary, garlic and herb seasoning. Saute at low heat for a couple minutes. 
  • Now add chopped kale and cook until leaves wilt. Lastly, add cooked beans with the cooking liquid and sriracha sauce. Stir and add about 2 cups water. Bring it to a boil and cook it covered for about 5 minutes. Add more water and salt if required.
Serve hot bowl of Kale Tomato Bean Soup with a crusty bread.

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