Preparation time: 30 minutes Makes 5 servings
Ingredients
- 1 large bunch curly kale, chopped
- 2 tablespoons olive oil
- 1 tablespoon salted butter (or olive oil)
- 1 large white onion, diced
- 1 medium carrot, peeled and diced
- 4 tomatoes roasted and chopped roughly
- 4 cups vegetable broth
- 500 g white rajma beans, soaked overnight
- 1 ½ teaspoons dried fennel seed, crushed with fingers
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 ½ teaspoon salt
Method
- In a large pot or Dutch oven, heat the olive oil and butter (or all olive oil) over medium high heat. Add the onion and carrots and sauté for 5 to 7 minutes until tender.
- Add the tomatoes, vegetable broth and beans. Bring to a steady simmer, then add 1 teaspoon of the fennel seed, along with the dried oregano, smoked paprika and salt. Simmer 12 minutes. (Meanwhile, chop the kale.)
- Add the kale and simmer additional 2 to 3 minutes until the kale is tender. Add the additional ½ teaspoon crushed fennel seed. Serve hot.
Nutritive value per serving
Calories: 370 kcal
Fat: 9.4 g
Carbohydrates: 59.6 g
Protein: 16.2 g
