Kale, Tomato, and Pinto Bean Soup

This spring soup is completely vegetarian, filled with bright, fresh greens and protein rich pinto beans - YUM!

This spring soup is completely vegetarian, filled with bright, fresh greens and protein rich pinto beans - YUM!

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.

Look closely at the items in your pantry, you might be surprised how easily canned beans, tomatoes, and vegetables can be made into a delicious soup.

Look closely at the items in your pantry, you might be surprised how easily canned beans, tomatoes, and vegetables can be made into a delicious soup.

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

Fresh greens from the Appleseed’s Teaching Garden in Fayetteville, Arkansas are delicious, healthy, and extremely educational.

Fresh greens from the Appleseed’s Teaching Garden in Fayetteville, Arkansas are delicious, healthy, and extremely educational.

TECHNIQUE

  1. 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.

  2. 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.

  3. 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.

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