White Bean Soup with Kale and Tahini

White Bean Soup with Kale and Tahini

I absolutely love making soup – its the best recipe to be creative and the easiest to fix should your creativity take an odd turn. I have so many soup recipes on here but let me tell you why this one is exciting for me.

For about the past 2 years, we’ve been bean free. Rich is doing the plant paradox diet and it says no legumes – unless they’re pressure cooked. I abhor redundant kitchen appliances and as such have avoided buying an instant pot, seeing as I already own a slow cooker. Finally I found a pressure cooker for 20$ at Target (just looks like a large saucepan) and found the space to store it. I’ve used it weekly since. Why? Because beans are the BEST and now I can cook them again. There’s been hummus, black bean soup, and chickpea salads galore.

When scanning Pinterest I saw a soup that called for white beans, lemon and one ingredient I’d never put in soup before – tahini. Well, due to the hummus making I had plenty on hand. It makes the soup sort of creamy and with the lemon, its honestly just so good. I made two bowls to take the photo and then ate them both.

This also makes a big pot which, if you’re not on board with eating the same thing three nights in a row like we are, you can portion out and freeze. I typically don’t do soups sans meat for dinner but with all these beans, it’s still chockfull of protein. If you have a “must have meat at dinner” philosophy (which, we should have a talk) then this would be a perfect lunch option.

White Bean Soup with Kale and Tahini

Serves 10

2 tbsp. olive oil

2 onions, diced

5 large (or 7 small) carrots, peeled and diced

4-5 large stalks celery, diced

4 cloves garlic, minced or pressed

1 1/2 tsp. kosher salt

1/2 tsp. black pepper

1 tsp. dried thyme

1 tsp. dried oregano

1 tsp. dried rosemary

9 c. chicken or vegetable broth

7 c. well chopped kale or baby spinach

6 c. cannellini beans, drained (2 c. dried beans or 4, 15 oz. cans)

1/4 c. well stirred tahini

Juice of 1 lemon

Optional – grated pecorino romano or parm. reggiano for topping, along with fresh parsley

  1. Heat olive oil in large pot over medium heat. Add onion, carrot, celery and garlic. Saute, stirring occasionally, about five minutes.
  2. Add salt, pepper and herbs and stir to combine – let cook until vegetables are tender, 3 or 4 minutes more.
  3. Add broth and if using kale, add with broth. Bring to boil.
  4. Reduce heat to simmer and add spinach (if using) along with beans and tahini. Stir to combine.
  5. Remove pot from heat and add lemon juice. Stir and taste for seasoning. Serve with optional cheese/parsley.
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