White bean and kale curry soup
5.0 from 1 reviews
Recipe type: Entree
Author: Jen, via David via Vegetarian Times
Adapted from Vegetarian Times: http://www.vegetariantimes.com/recipe/white-bean-and-kale-soup/
  • 1 Tbs. olive oil
  • 1 sweet onion, diced
  • 3 cups chopped kale. I used two bunches, washed well, with stems removed.
  • 1 yam, peeled and diced
  • 1 1/2 Tbs. smoked or sweet paprika. I only had normal paprika. And it worked well.
  • 1 1/2 Tbs. curry powder
  • 1 bay leaf
  • 5-6 cups low-sodium vegetable broth
  • 1 1/2 cups dried northern beans; soaked overnight; drained. Add fresh water an cooked an hour before adding to soup. Or you can use 2 15.5-oz. cans great Northern beans, drained and rinsed.
  • 2 Tbs. red wine vinegar
  • Ground pepper and salt to taste
  • OPTION: Greek yogurt
  1. Prepare beans: soak overnight and cook separately for an hour.
  2. In a large pot, heat oil over medium heat. Add onion, and cook 8 minutes, or until lightly caramelized, stirring often.
  3. Add chopped kale, and cook 4 to 5 minutes, or until wilted. Stir in diced yam, paprika, curry powder, bay leaf and salt and pepper; cook 1 minute more, or until fragrant.
  4. Add broth, and bring to a simmer. Drain and add cooked beans. Reduce heat to medium-low, simmering, and cook 30-40 minutes, or until kale and yam are tender.
  5. Stir in vinegar.
  6. Season with more spices if need be.
  7. Sprinkle each serving with paprika.
  8. OPTION: garnish with Greek yogurt
Recipe by Wine and a Spoon at http://wineandaspoon.com/bean-kale-curry-soup/