White Bean, Kale, Tomato, & Curry Soup
Planted Places doesn’t only teach you how to grow food in containers and in the planted wall, a vertical garden system. We also show you how to make delicious meals with what you harvest!
We are excited to share a comforting and flavorful dish that will warm both your body and soul. Introducing our White Bean, Kale, Tomato, and Curry Soup, a delightful fusion of wholesome ingredients and aromatic spices. This hearty soup combines the creaminess of white beans, the earthy goodness of kale, the tanginess of tomatoes, and the vibrant flavors of curry. With each spoonful, you'll experience a harmonious blend of textures and a symphony of flavors that will leave you craving for more. Join us as we guide you through the steps to create this nourishing and satisfying soup that is perfect for chilly days or whenever you're in need of a comforting bowl of goodness. Get ready to indulge in a bowl of warmth, taste, and pure culinary bliss with our White Bean, Kale, Tomato, and Curry Soup.
White Bean, Kale, Tomato, & Curry Soup
Get ready to savor the flavors of creamy white beans, vibrant kale, juicy tomatoes, and a touch of aromatic curry. This White Bean, Kale, Tomato, & Curry Soup is the perfect comfort food for any occasion, whether you're looking for a quick and satisfying meal or a delightful way to impress your guests. So grab your apron and let's dive into this delicious bowl of goodness!
Ingredients
Aromatics (Combination of vegetables, herbs, and spices that create the foundation of the soup)
2 tbsp olive oil
1 medium onion ~200 g
3 carrots ~100g
3 celery stalks ~ 100g
4 – 6 Garlic cloves, chopped (see note 2)
1 – 2” knob of ginger, grated
½ to ¾ tbs cumin
½ tbs turmeric
½ – ¾ tbs coriander
½ tbs salt
Primary Elements (Vegetables that define the dish)
2 cans white beans, cannellini, navy – low or no salt variety
1 large bunch kale ~ 500g
Cooking Liquids
28 oz can whole peeled tomatoes (see note 3)
15 oz can coconut milk, full fat
4 cups water
Fresh Leafy Herbs
- 1 bunch cilantro, chopped
Directions
Dice onion, carrot, and celery into consistently sized pieces that fit well on a spoon and saute in olive oil until they begin to brown.
Add cumin, turmeric, and coriander and mix well with the onion, carrot, and celery mixture until fully coated.
Add fresh ginger and garlic and combine with the vegetable mixture. Be careful not to burn as you go to grab the cooking liquids.
Add whole peeled tomatoes, coconut milk, and water, and use a potato masher to break the tomatoes into smaller pieces.
Add pre-cooked beans
Now that the full volume of the soup is set, salt to fit the amount you have. (See note 1)
Simmer for 10 minutes, taste and adjust the strength of the seasoning to your liking. If the strength is OK but not well balanced, add a bit more salt. Well-balanced is when all the flavors come together and no single flavor is dominant.
Just before serving add the cilantro to the soup or distribute it onto the tops of the bowls as you serve.
Notes
When it comes to seasoning think in terms of layers. If you were to spoon soup onto a board the resulting thickness is equal to one layer. One zig-zag pass across the top of the pan using your fingers to distribute is equal to one layer. The amounts of dry herbs/spices and salt communicated in the written recipe are based on that technique and are calculated by the total volume of soup. You can add more or less and adjust after you taste the soup as described in step 6.
I prefer using fresh garlic as opposed to jarred pre-chopped or pre-peeled garlic as it retains more of its flavor. You may have used the others with good results and can certainly continue to do that with no problem, but if you want to up your garlic game go fresh.
I like to use whole peeled tomatoes as they are minimally processed, have no additives for preservation, tend to have better flavor and I get complete control over how much I want to break them up in the dish.