Rather it was about gathering together 10 friends to see whether the “Doritos Crash the Superbowl” commercial co-starring our Great Dane, Huff, and created by our friend, Jon Friedman, received enough viewer votes–after being judged a Top Five Finalist–to earn Top Two status and airtime during the game. It did! And it also earned Jon a cool $1 million dollars by virtue of being ranked No. 1 Superbowl ad by the USA Today Ad Meter Poll immediately following the game! It’s true!
Our friends are generally quite health-conscious, though not vegan or even entirely vegetarian, so I knew our feast would be lovely, and it was. I created this Vegan Moroccan White Bean and Kale Soup for the occasion.
For those who eschew dairy, cream soups needn’t present a challenge, as there are several really tasty options, from simply pureeing the vegetables and thinning the mixture with vegetable stock and non-dairy milk, to making soup with beans or pasta and allowing the starch from these ingredients to naturally thicken the soup. For my Moroccan soup, I did the latter. But, then, feeling like I needed one more ingredient to make the soup extra-special, I reviewed my mental pantry of North African ingredients, and hit upon tahini. I started with a couple of tablespoons, but ended up doubling that amount for a subtle, but rich and distinctive layer of flavor.
I hope you will enjoy this Moroccan soup before this winter’s kale is all gone.
- 1 Tablespoon Olive Oil
- 1 Medium Yellow Onion, cut into ¼-inch dice
- 1-2 Cloves Garlic, minced
- 3 Cups Chopped Kale, thick stems removed
- 2 Teaspoons Ground Cumin
- 2 Teaspoons Ground Coriander
- 2 Teaspoons Ground Ginger
- 1 Teaspoon Paprika
- 1 Teaspoon Smoked Paprika or a Second Teaspoon of Regular Paprika
- 2 Teaspoons Turmeric
- 3-15.5 Ounce Cans White Beans, rinsed and drained
- 1-15.5 Ounce Can Diced Tomatoes in Juice
- 4 Cups Vegetable Stock (broth is fine; stock is just usually richer in flavor and color)
- 1 Stick Cinnamon, broken in half
- Sea Salt and Freshly Ground Black Pepper, to taste
- ¼ Cup Tahini (sesame paste)
- In a large cast iron skillet over medium-high, heat olive oil to shimmering.
- Add onion and saute, stirring, for approximately 3 minutes or until softened and beginning to turn translucent.
- Add the garlic and saute, stirring, for 30-60 seconds. Avoid browning it.
- Stir in all the kale, and saute for a minute or two until it turns bright green.
- Stir in spices, followed by the beans, tomatoes, the stock, and the cinnamon stick; bring to a gentle simmer.
- Season the soup to taste with salt and pepper.
- Simmer for about 20 minutes to allow flavors to marry, then whisk in the tahini, check for seasoning again and heat through.
- Serve immediately or cool and store in the refrigerator in an airtight container.
- Gently reheat to serve.
Diet type: Vegan, Dairy free, Egg free, Gluten free, Nut free, Peanut free, Soy free, Wheat free, Sugar free, Low fat