Vegan Moroccan Soup with White Beans and Kale
Prep time
Cook time
Total time
Serves: 8
  • 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)
  1. In a large cast iron skillet over medium-high, heat olive oil to shimmering.
  2. Add onion and saute, stirring, for approximately 3 minutes or until softened and beginning to turn translucent.
  3. Add the garlic and saute, stirring, for 30-60 seconds. Avoid browning it.
  4. Stir in all the kale, and saute for a minute or two until it turns bright green.
  5. Stir in spices, followed by the beans, tomatoes, the stock, and the cinnamon stick; bring to a gentle simmer.
  6. Season the soup to taste with salt and pepper.
  7. Simmer for about 20 minutes to allow flavors to marry, then whisk in the tahini, check for seasoning again and heat through.
  8. Serve immediately or cool and store in the refrigerator in an airtight container.
  9. Gently reheat to serve.
If you have a leftover vegetable soup with compatible flavors that needs eaten, as I did the first time I made this soup, stir it right on in for added flavor, nutrition, color and texture.

Diet type: Vegan, Dairy free, Egg free, Gluten free, Nut free, Peanut free, Soy free, Wheat free, Sugar free, Low fat
Recipe by Go Dairy Free at