White Bean Soup

We are having continuous rains while lasts for 2-3 days. Days are super cold and have low lite. For this weather, soups sound perfect for dinner. The entire family gathers at the dinner table these days and look forward to enjoy a warm bowl of soup. White Bean Soup has been a favorite in my kitchen this rainy season. It is a hearty soup, that can be made very easily with very few ingredients. Flavoring with curry powder, gives it an Indian taste. It is great for dinner on cold nights, as a meal by itself or with a slice of bread on the side. However, my lil one wants to have chips with his soup :)..

Ingredients

olive oil 1 tbsp
garlic 2 cloves, finely chopped
onion 1, small halved and thinly sliced
chopped kale/spinach 2 cups
zucchini 2, diced
sweet potato 1, small peeled and diced
red chilly powder 1 tsp or as per taste
curry powder 1 tbsp
bay leaf 1
low-sodium vegetable broth 4 cups
cannellini white beans 1 can (I used Trader Joe’s 15 oz can)
salt to taste
pepper to taste

Method

Heat oil in saucepan over medium heat.
Add the garlic and onion.
Cook 5 minutes, or until lightly caramelized, stirring often.
Add kale/spinach, and cook 4 to 5 minutes, or until wilted.
Stir in sweet potato, red chilly powder, curry powder, and bay leaf. Cook for a min, or until fragrant.
Add broth, and bring to a simmer.
Reduce heat to medium-low, and cook for 20-25 minutes, or until kale and yam are tender.
Drain the beans, add beans and zucchini to the soup and simmer for 10 minutes. Season with salt and pepper.

Recipe adapted from vegetarian times

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