Kale, Tomato, and Pinto Bean Soup
Prep Time: 15 minutes | Cook Time: 40 minutes Servings: 8 to 10
One of the great virtues of this garden, pantry soup is that it takes under an hour to prepare; but it’s still chock full of fresh vegetables, herbs, and greens. This version is completely vegetarian, but following this year’s Easter I made the same soup using leftover braised lamb to give it a meatier, heartier twist.
This soup was designed from canned pinto beans found in the pantry of Fayetteville, Arkansas Mayor Lioneld Jordan; from our town to yours, we wish you well and hope you truly enjoy it.
INGREDIENTS
extra virgin olive oil
1 medium onion, chopped
1 large carrot, chopped
1 stick celery, chopped
Salt, to taste
2 tsp garam masala
1 tsp red pepper flakes
2 large garlic cloves, minced
1 14-ounce can chopped tomatoes, with juice
6 cups water or vegetable stock
1 tablespoon tomato paste
1 teaspoon fresh oregano, chopped
1 cup yellow baby Dutch potatoes (or whatever you have on hand) , diced
3/4 cup fresh herbs, chopped (parsley, thyme, chives, basil)
1 bunch kale, stemmed and chopped
1 can pinto or white beans, drained
Freshly ground pepper
1 lemon, zested
1/2 cup Parmesan cheese, shaved
TECHNIQUE
Heat olive oil over medium heat in soup pot or dutch oven; add the onion, carrot, and celery with salt, garam masala, and red pepper flakes. Cook and stir until the vegetables are tender, about 6 minutes. Add garlic and cook until fragrant. Take care NOT to scorch or burn the garlic. Add canned tomatoes, more salt and garam masala, if necessary. Stir and simmer for another 10 minutes.
Add the water or vegetable stock, tomato paste, oregano, and potato - season to taste. Bring to a hard simmer, introduce 1/2 cup herbs, cover and until potatoes are tender, but not soft...approximately 10 minutes.
Add fresh kale and simmer until both kale and potatoes are tender...approximately 3 to 5 minutes. Season to taste; then add beans and heat for additional 2 minutes. Finish soup in individual bowls with grated lemon lest, remaining fresh herbs, and Parmesan cheese flakes.