Mediterranean white bean and kale soup
Servings Prep Time
6 1/2hour
Cook Time
Servings Prep Time
6 1/2hour
Cook Time
Vegetable Broth
  1. Warm 10 quart pot. Add olive oil and sautee celery, onion, garlic, parsley, carrots. You want the onion to look slightly yellow. Add the water and bring to boil and then simmer for 1 hour. Add salt to taste (you don’t want this to be too salty, just enough for flavor)). At about 40 minutes, lightly mash the vegetables with a potatoe masher. This will get the juices out from the vegetables. The broth should simmer down to about half of what you started. The soup will taste richer as you cook it.
  2. Once about 1 hr, drain the soup in a colander, mash the veggies to extract juices and reserve the broth.
  1. Puree onion, garlic, parsley and ginger. Set aside in a bowl.
  2. Puree tomatoe and set aside.
  3. In 10 qt pot, heat oil. Add onion puree and sautee for about 5 min.
  4. Add ground coriander, ground cumin, cinnamon to the sautee. Warm for a few minutes, you should smell an aroma.
  5. Add pureed tomato and cook for 5 min.
  6. Add in beans and saute lightly.
  7. Add in vegetable broth
  8. Add white wine and paprika.
  9. Bring to a boil and then cover and simmer for 20 minutes.
  10. Taste the soup, add salt to your taste.
  11. Continue simmering the soup for about 1 hour. Stir the soup frequently.
  12. Once the beans are cooked, take 1/3 of the beans and puree. Add back to the pot and continue simmering for 5 minutes.
  13. Add kale and cook for about 5 to 10 minutes. You don’t want to overcook, as it makes the kale mushy.
  14. Serve.
Hot Oil Drizzle
  1. Heat the following: 2 tablespoon extra virgin olive oil, 2 minced and garlic cloves until sautéed. Off heat, add, 2 teaspoon dried mint and 1 teaspoon Hungarian paprika. Use this drizzle in soup bowl.