Kale and Cannellini Bean Soup

Name: Kale and Cannellini Bean Soup
Yield: Serves 4
Cuisine: Israeli
Ingredients: vegetable stock 1 litre (1¾ pints); cannellini beans 200 g (7 oz), cooked; garlic clove 1, chopped; chopped thyme 1 tsp; olive oil 1 tbsp; carrot 1, peeled and finely diced; tomatoes 4, skinned and chopped; red onion 1 large, finely diced; celery stalk 1, finely chopped; kale 100 g (3½ oz), shredded

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Gate Easy Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2007

About

Bean soup has a legendary status in Middle Eastern cuisine. This soup is inspired by the classic bean soups found in the Yemenite restaurants in Jerusalem.

Ingredients

olive oil 1 tbsp
garlic clove 1, chopped
chopped thyme

Middle East
Asia
Israel
Jerusalem
Mediterranean
Vegan
Soup
Gluten-free

Method

Heat the oil in a large saucepan and add the garlic and thyme, quickly followed by the onion, celery, carrot, and tomatoes. Sweat off in the pan for 6–7 minutes or until softened.
Add the kale, beans, and stock, bring to the boil, and simmer for 10–12 minutes.