Cannellini beans and chopped kale in a spicy coconut tomato broth with an aromatic hint of turmeric, cumin, cinnamon, chili peppers, garlic, and ginger with carrots and cauliflower, making this white bean and kale soup's complex flavors delicious with every bite.
Jump to:
Moroccan-Inspired Soup
When developing this recipe, I decided to start the new year with a bowl of soup that was fulfilling and made with nutritious ingredients. Are you craving cozy comfort with a spicy kick? Try this hearty Moroccan-inspired soup!
Creamy cannellini beans and earthy kale simmer in a vibrant coconut tomato broth, bursting with aromatics like turmeric, cumin, cinnamon, and a touch of chili heat. Tender carrots and cauliflower add pops of color and texture, making this easy one-pot meal flavorful with nourishment.
With simple ingredients and minimal prep, this cozy stew is the perfect weeknight hug in a bowl, guaranteed to warm your body and soul.
Try These Soup Recipes:
- Air Fryer Butternut Squash Spiced Chickpeas Chicken Soup
- Aleppo Pepper Spiced Vegetarian Borscht
- Green Lentil Kale Stew
- Pumpkin Gnocchi Chicken Soup
- Easy Aleppo Pepper Spiced Dill Lentil Chicken Soup
Ingredients
To begin with, blend the onion, ginger, jalapeno, and garlic into a paste. Then, saute the aromatic paste in olive oil to cook out the rawness of the ginger and garlic. Next, make the soup base by adding to the paste and cooking down the crushed fire-roasted tomatoes and Ras El Hanout to reduce the acidity.
Add the canned cannellini beans, carrots, cauliflower florets, low-sodium vegetable broth, coconut milk, kosher salt, and ground black pepper to the soup base. Then, finish the soup by adding the kale and garnish with freshly chopped fresh parsley.
See the recipe card for quantities.
Instructions
Follow the step-by-step instructions and cooking tips below using the step-by-step picture guide.
Blending the ginger, garlic, onion, and jalapeno into a paste makes a crucial foundation for building flavor with aromatics to cook and melt into the stew evenly.
Cooking the aromatic paste allows for the rawness of the ginger and garlic to mellow out, creating a balance of flavor among the four ingredients.
You will continue to build the stew's flavor with the addition of crushed tomatoes and the Ras El Hanout spice blend.
Using fire-roasted tomatoes helps reduce the time needed to cook out the acid from tomatoes, and doing this with the spices allows the spices to bloom by allowing their oils to release, which will deepen the stew's flavor.
The cauliflower and carrots take longer to cook than the kale and must cook first before adding the rest of the ingredients for optimum tenderness and equal cooking of all the ingredients. The canned beans are added around this time to allow them to simmer with the broth and absorb flavor.
The coconut broth is also added in the beginning to allow it to reduce and thicken to create a velvety soup broth.
Keep the kale bright and vibrant by adding it towards the end to prevent overcooking.
Busy Folks - Become a better home cook with cooking tips to help you cook more efficiently on Cook's Notebook tab. In addition, some related detailed steps can be found there.
Substitutions
Dairy Free
- This white bean kale soup is dairy-free because it uses coconut milk as the cream.
Gluten-Free
- This hearty soup is already gluten-free, with so many vegetables and legumes you will not need pasta or rice as a filler.
Vegetarian
- This recipe is already a vegetarian soup recipe and can be vegan with the use of vegan products.
Convenience
- Garlic and Ginger - Use a garlic and ginger paste; this paste is commonly found at your local Asian market since it is widely used from India to China.
- Ras El Hanout - If you do not have this Moroccan spice blend, try using what you already have, such as ground cumin, paprika powder, cumin, allspice, cinnamon, coriander, and turmeric as the essential ingredients.
- Cannellini Beans - Use any type of white beans, from navy beans to great northern beans or black-eyed peas.
- Jalapeno - Replace with red pepper chili flakes for heat or see "Change Heat Level."
- Kale - Substitute this with collard greens or other winter greens. Just add the carrots and cauliflower since they take much longer to cook. Or use spinach. If using spinach, add them at the end and stir until they have wilted. Spinach can overcook quickly, giving the mirky dark green look and feel. You can also just add your favorite leafy greens. FYI: Kale takes about 2-3 minutes to become tender.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Variations
- Red Lentils - Replace or add the red split lentils; these take about 15 minutes to cook. Add them when cooking the carrots and cauliflower.
- Sweet Potatoes or Butternut Squash - This is a hearty soup. You can add these slightly sweet and starchy vegetables for a balance with the peppery heat to complement the Ras El Hanout spices and coconut milk.
- Chicken Breats or Thighs - You can add shredded chicken with chicken broth.
Equipment
- Food Processor - Used to blend the onion, ginger, garlic, and jalapeno to create the aromatic paste added at the beginning to make this an easy soup recipe. I used the KitchenAid 3.5 Cup Food Chopper to develop this recipe, a great tool for quick prep and making fresh salad dressings.
- Dutch Oven - Using a heavy bottom pot like a Dutch oven helps prevent burning and holds heat well to cook the soup quickly. I used the Lodge 6 Quart Enameled Cast Iron Dutch Oven, which is conveniently priced. Amazon actually has its version in the Amazon Basics brand, but if you want the real deal, invest in the Le Creuset Enameled Cast Iron Signature Round Wide Dutch Oven, which will last you a lifetime with great care. Remember, this pot is multifunctional and can be placed in the oven. Important: Don't be like me; when using enameled Dutch ovens, never heat them without oil. This will help prevent the cracking of the enamel.
Kitchen Must Haves - Find other tools I use here.
Storage
- Refrigerator - To store in the fridge, you can place the bean kale tomato soup in a shallow 2-inch container to cool down quickly. Then, store it in an airtight container. As a result, the meal will last up to two days.
- Freezer - Follow the refrigeration process mentioned above. Then, place it in the freezer in a labeled, airtight container.
Air Tight Food Containers - I use Glass Food Storage Containers with a plastic clipping lid to store food. For example, I always suggest glass storage containers since you can microwave them and hold food without staining the container, and the glass keeps them at a more stable temperature, which keeps the food fresher longer.
Cooking Tip
Uniformity - Cutting your carrots the same thickness and ensuring your florets are around the same size will help cook these vegetables uniformly to prevent crunchy and tender bites for a great soup experience.
Frequently Asked Questions
Ras el Hanout, also spelled rass el hanout, is a complex and aromatic spice blend found in North African cuisine, particularly in Morocco, Tunisia, and Algeria. Its name literally translates to "head of the shop" in Arabic, implying it features the finest and most prized spices a merchant could offer.
There's no single, definitive recipe for ras el hanout, as it varies depending on region, family tradition, and individual spice preferences. However, common ingredients include:
Warm spices - cinnamon, cardamom, cloves, nutmeg
Earthy spices - cumin, turmeric, coriander, ginger
Peppery spices - black pepper, paprika, chili peppers
Floral spices - rosebuds, lavender (rarely)
Other - salt, fennel seeds, fenugreek
The specific combination and proportions of these spices can greatly influence the blend's flavor profile, ranging from sweet and floral to earthy and savory, with varying degrees of heat.
Now that you have brought the spice for this recipe, here are other ways you can use it:
Ras el Hanout is a versatile spice blend that can be used in a variety of dishes, including:
Stews and tagines - Add depth and warmth to Moroccan staples like lamb tagine with prunes and apricots.
Soups and curries - Enhance the flavor of lentil soup, chickpea curry, or vegetable couscous.
Roasted vegetables and meats - Season chicken, lamb, or vegetables for a flavorful roasting experience.
Rice and grains - Add a Moroccan twist to couscous, rice pilaf, or quinoa.
Stuffings and dips - Enhance the flavor of dolmas, muhammara, or other dips.
Ras el Hanout can be found at your local Middle Eastern grocery stores, online retailers, and well-stocked supermarkets. If you want to explore North African cuisine's diverse and exciting flavors, Ras el Hanout is a must-try spice blend.
I bought my blend online from The Spice House. However, for some, this price may seem a bit steep. But you have to keep in mind where the spices are coming from. I use a lot of Spice House blends because of their quality control. You can also just check out your local supermarket or Amazon to try it out first.
Soup and Stew Recipes
Looking for other soup recipes like this? Try these:
- Creamy Chicken Corn Chowder with Dumplings | Dairy-Free
- One-Pot Curry Meatball Soup with Ground Turkey and Kale
- How to Make Easy Bacon Potato Leek Chowder | Creamy Comfort
- Bold and Spicy Caribbean Beef Noodle Soup Recipe Twist
Vegetarian Recipes
Looking for other vegetarian recipes like this? Try these:
- How to Make Multigrain Rice | Purple Rice Recipe
- Caesar Salad with Egg Tomatoes and Chili-Infused Croutons
- Spicy Falafel Pita Sandwich & Lemon Tahini Dressing
- Vegetarian Smoky Chipotle Chorizo and Bean Stew
Video
SUBSCRIBE: 👈To my YouTube Channel to Get Notifications of New Videos.
📖 Recipe
Vegetarian Ras El Hanout White Bean and Kale Soup
Ingredients
Aromatic Paste
- 1 medium onion
- 1- inch fresh ginger
- 1 medium jalapeno
- 3 garlic cloves
Rest of the Stew
- 3 tablespoons olive oil
- 1 cup fire-roasted crushed tomatoes
- 1 tablespoon Ras El Hanout
- 2 medium carrots
- 1 head of cauliflower
- 1 can of coconut milk
- 2 cups low-sodium vegetable broth
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 15.5- ounce cans of cannellini beans with liquid
- 4 cups curly kale shredded
- ½ cup parsley leaves
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Chop the Vegetables: Peel the onion and ginger. Then, cut the onion, ginger, and jalapeno into large chunks. Blend with the garlic in a food processor into a paste.
- Cook the Aromatic Paste: Heat a Dutch oven on medium-high heat with olive oil. Add the paste and cook for 10 minutes to remove the raw taste while occasionally stirring to prevent sticking. If the bottom is getting brown too fast, add a splash of water.
- Prep the Vegetables: While the aromatic paste cooks, peel and cut the carrots into medium slices, remove the florets from the cauliflower head, and set them aside.
- Build the Soup Base: Add fire-roasted crushed tomatoes and Ras El Hanout and cook for about 3 minutes, releasing the spices' aromatics.
- Make the Soup: Add the cannellini beans, carrots, cauliflower, vegetable broth, coconut milk, kosher salt, and ground black pepper, increase the heat, cover, and bring it to a simmer; it takes about 5 minutes. Then cook uncovered for 15 minutes or until the carrots and cauliflower are fork tender.
- Finish Prep: While the soup simmers, chop the parsley and set it aside.
- Finish the Soup: Add the kale, cover and cook for 5 minutes or until it is tender to your liking. Then, taste for salt and adjust. If the soup tastes bitter due to the turmeric, add a small amount of sugar or lemon juice to reduce it to your liking.
- Remove the soup from the heat and finish with parsley.
Video
Notes
Nutrition
Food Safety
- Do not use the same utensils on cooked food that previously touched raw meat to prevent foodborne illness from contaminated uncooked meats.
- Don't leave food at room temperature for extended periods; this can breed bacteria.
- Never leave cooking food unattended to prevent burns and fires.
- Use oils with a high smoke point to avoid harmful compounds.
- Always have good ventilation when using a gas stove to prevent carbon monoxide poisoning.
See more guidelines at USDA.gov.
Have a Comment or Question?
If you have a question or comment about this fiber-packed spicy white bean soup recipe, please post it below. You will definitely get a quick response. It also helps our other readers to stay informed. Thanks!
Mark Shivers says
Is there a nutritional profile available? This looks really good, but I'm on a restricted sodium diet, so nutritional profiles are kind of essential. I can't find one here.
Thank you!
Maika says
Hi Mark! At the bottom of the recipe card, you will find the "Nutrition Facts" (https://www.justmaikacooking.com/recipes/ras-el-hanout-white-bean-and-kale-soup/#%f0%9f%93%96-recipe)