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The soup everyone would want on a cool winter day
You do not need much for a rich, warm and comforting soup.
Yogev Yaros opens a pantry and teaches how to create a world of flavors in a pot from ingredients that are always at home
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soup
bean
Wheat
Kyle
Yogev Yaros
Wednesday, 02 December 2020, 06:00
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Just getting better.
Bean, wheat and kale soup (Photo: Alon Mesika)
This soup is just the kind of pots that are most fun to open when you enter the house on a winter day, and if we got some rain through the window, then it is even tastier.
The vast majority of the ingredients for this soup you probably already have.
What not, you can complete the next jump to the jade or grocery store.
The minimalism in the recipe is exactly the magic of it, the kind of results that transcend far beyond the sum of its parts.
Wheat provides pleasant nuts and succulent bites, beans in the role of the comforting and satisfying ingredient - a pairing of grain and legumes that on the way creates high quality protein.
The kale adds a gentle and wintery bitterness and in the end everything blends in with delicious and comforting simplicity.
Like any soup, it gets better the next day, so make a big, steaming pot, make good bread for dipping and enjoy a delicious and warm moment.
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Bean soup, wheat and kale
Recipe By: Yogev Yaros, Walla!
Food
★
★
★
★
★
30 minutes work
100 minutes total
Easy to prepare
5 diners
Israeli
vegan
fur
Soups
vegetables
Recipes to sit
kosher
The minimalism in the recipe is exactly the magic of it.
Bean, wheat and kale soup (Photo: Alon Mesika)
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Ingredients
1 cup white beans soaked overnight in water (or frozen beans then no need to soak)
1 teaspoon baking soda (if using dry beans)
½ Kuskhita
1 white onion
2 carrots
5 stalks of celery
2 cloves garlic
20 kale leaves
1 tablespoon tomato paste
8-10 tablespoons olive oil
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Preparation
How to make bean, wheat and kale soup?
1
Cooking the beans:
Drain the beans from the soaking water and rinse with running water (also valid for frozen beans, especially for light thawing).
Put in a medium saucepan and add water up to a height of 4 cm above the beans (if it is soaked dry beans, now add a teaspoon of baking soda), bring to a gentle boil and sprinkle with foam that accumulates on the surface. Cook until softened - about an hour and a half to dry beans and about 45 minutes For the frozen beans.
2
At the same time, treat the vegetables:
Peel the onions, carrots and garlic cloves.
The garlic is finely sliced, the rest of the vegetables including the celery are chopped into small cubes.
3 Place the kale leaves on a cutting board and remove the stems in the center of the leaves (hard and fibrous).
Chop the leaves very coarsely.
4 Heat a medium saucepan (preferably with a thick bottom), add olive oil and onions, carrots and celery.
Add a little salt and pepper and cook over medium / low heat for about 20 minutes, until the vegetables soften well and get a strong color and a strong aroma (it is important not to brown the vegetables).
5 Add the garlic and cook for another minute.
6 Add the tomato paste, (if you also need a little oil) mix well and cook for about a minute (it is important to fry the tomato paste a little, in order to highlight its natural flavors).
7 Pour the beans into the pot together with the cooking water and add more hot water, for a total of about 2 liters of soup (about 8-9 cups), add salt.
8 Now add the wheat and bring to a gentle boil.
Cover and cook on low heat for about 30 minutes.
9 Take half the amount of kale leaves, add to the pot and cook for about 15 minutes.
10 Add the rest of the leaves, mix, taste, adjust seasoning if necessary and serve immediately, although the taste of the soup only improves for the next 24 hours.
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Volumes
From "litarchus" to "litarchus"
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