Vegan Moroccan Soup with White Beans and Kale

Ingredients

• 1 Tablespoon Olive Oil
• 1 Medium Yellow Onion (cut into 1/4-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)
• 1/4 Cup Tahini (sesame paste)

Instructions

1. 1

   In a large cast iron skillet over medium-high, heat olive oil to shimmering.

2. 2

   Add onion and saute, stirring, for approximately 3 minutes or until softened and beginning to turn translucent.

3. 3

   Add the garlic and saute, stirring, for 30-60 seconds. Avoid browning it.

4. 4

   Stir in all the kale, and saute for a minute or two until it turns bright green.

5. 5

   Stir in spices, followed by the beans, tomatoes, the stock, and the cinnamon stick; bring to a gentle simmer.

6. 6

   Season the soup to taste with salt and pepper.

7. 7

   Simmer for about 20 minutes to allow flavors to marry, then whisk in the tahini, check for seasoning again and heat through.

8. 8

   Serve immediately or cool and store in the refrigerator in an airtight container.

9. 9

   Gently reheat to serve.