Just getting better and better.
Bean, wheat and kale soup (photo: Alon Masika)
This soup is exactly the kind of pot that is the most fun to open when you enter the house on a winter's day, and if we got a little rain through the window, then it tastes even better.
You probably already have most of the ingredients for this soup.
Whatever you don't, you can complete in the next jump to the supermarket or the grocery store.
The minimalism in the recipe is exactly the magic in it, the kind of results that far exceed the sum of its parts.
The wheat gives a pleasant nuttiness and meaty bites, the beans in the role of the comforting and satisfying ingredient - a match of grain and legume that along the way creates high quality protein.
The kale adds a subtle, wintery bitterness and in the end everything comes together in a delicious and comforting simplicity.
Like any soup, it gets better and better the next day, so make a big steaming pot, make good bread for dipping and enjoy a delicious and warm moment.
The minimalism in the recipe is exactly the magic in it.
Bean, wheat and kale soup
Ingredients
1 cup of white beans soaked overnight in water (or frozen beans then no need to soak)
1 teaspoon baking soda (if using dry beans)
½ cup
1 white onion
2 carrots
5 stalks of celery
2 garlic cloves
20 kale leaves
1 tomato paste
8-10 tablespoons of olive oil
For the conversion table click here >
Preparation
How do you make bean, wheat and kale soup?
1
Cooking the beans:
filter the beans from the soaking water and rinse in running water (also applies to the frozen beans, mainly for easy thawing).
Put in a medium pot 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 powder), bring to a gentle boil and skim the foam that accumulates on the surface. Cook until soft - about an hour and a half for the dry beans and about 45 minutes For the frozen beans.
2
At the same time, take care of the vegetables:
peel the onions, carrots and garlic cloves.
Slice the garlic thinly, chop the rest of the vegetables, including the celery, 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 roughly.
4 Heat a medium pot (preferably one with a thick bottom), add olive oil and onion, carrot and celery.
Add a little salt and pepper and cook on medium/low heat for about 20 minutes, until the vegetables soften well and get a bright color and a strong aroma (it's 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 bring out its natural flavors).
7 Pour the beans into the pot along with the cooking water and add more hot water, to get 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 needed and serve immediately, although the taste of the soup only gets better over the next 24 hours.
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Kyle