Cannellini Beans and Kale Soup

By: Esther Vasa

Soaked Cannellini Beans – 2 cups
Cleaned and Chopped Kale – 4 cups
Large Onion – 1 (diced)
Tomatoes – 2 (diced)
Garlic Cloves – 5 (Minced)
Ginger – 1 inch piece (Minced)
Turmeric Powder– 1/8th tsp
Cumin Powder – 1/4th tsp
Powdered Nutmeg – 1/8th tsp
Salt to taste
Olive oil – 2tbsp
Water – 6 cups

You will need a steel pressure cooker or a crockpot and a blender or a food processor for this soup. Heat up a tablespoon of oil and add the diced onions and stir them for a minute. Put the minced ginger and garlic and allow it to warm up for 30 seconds. Add the diced tomatoes and stir them for a minute. Then put this in a blender or food processor along with two cups of water and make a smooth paste.

Heat up the other tablespoon of oil and add the cannellini beans and stir them for about two minutes. Then add the paste that you prepared in the previous step. Add the rest of the ingredients except Kale. If you like your soup thinner add an extra cup of water. Let the soup cook in the pressure cooker for about 15 minutes or until done. If you are using a crockpot you can set it on low for about six hours. Once the soup is done remove the lid and add Kale. Do not cook Kale but let it sit in the hot soup. The heat from the soup is just enough to cook Kale. Enjoy this soup with a cup of cooked brown rice!

Preparation Time: 30 minutes using pressure cooker or about six hours using crockpot.

Serves: 5-6

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