Navy Bean and Tomato Soup


When I first tasted this soup, it wasn't what I expected.  I was expecting a brothy, minestrone soup with hearty vegetables and legumes . . . something like my Pasta e Fagioli.  What I tasted was surprisingly unique, hearty and confusingly delicious!  


WHAT YOU NEED

INGREDIENTS

  • navy beans
  • leek
  • carrots
  • coconut oil
  • salt
  • garlic
  • tomato paste
  • diced tomatoes
  • vegetable broth or water
  • dried dill
  • honey (or vegan sweetener such as maple syrup)
  • kale
  • apple cider vinegar (or vinegar of choice)

PRINTABLE RECIPE



The honey adds an inadmissible sweet flavor that changes the soup entirely.  It still resembles my original, hearty vegetable and legume idea, but transcends my idea creating a gourmet, uniquely delicious, soup de jour!


RECIPE

Navy Bean and Tomato Soup

ENTREE or SIDE

GLUTEN FREE, DAIRY FREE, SOY FREE, CORN FREE

serves: 6-8
active time:  20 min.
total time: 45 min.

PRINT OR DOWNLOAD RECIPE

INGREDIENTS

  • 1 cup navy beans
  • 1 large leek, cleaned and chopped
  • 3 medium carrots, peeled and chopped
  • 2 Tablespoons coconut oil
  • 1 teaspoon salt
  • 2-4 cloves garlic, minced
  • 1, 6 oz can tomato paste
  • 1, 13.5 oz can diced tomatoes
  • 4 cups vegetable broth or water
  • 1 Tablespoon dried dill
  • 2 Tablespoons honey (or vegan sweetener such as maple syrup)
  • 2 cups kale, minced
  • 1 Tablespoon apple cider vinegar or vinegar of choice 

Garnish options:

  • parsley or fresh herbs
  • drizzle olive oil
  • fresh ground pepper

INSTRUCTIONS

PREP

  • Rinse and clean leek, beans, carrots, and kale.
  • Chop or mince garlic, kale, and carrots. *(optional) - measure and place ingredients in separate prep bowls
  • Open any other cans such as: tomatoes and tomato paste,  *(optional) - place ingredients in separate prep bowls 
  • Measure oils, spices, etc. and *(optional) place in small separate prep bowls:  coconut oil, dill, honey, salt and vinegar 

COOK

  1. Heat coconut oil on large pot over medium heat.  Add leek, carrots and salt.  Cook for about 5-8 min, until moisture from leeks escapes.  Add minced garlic and cook for another 2-3 minutes until fragrant.
  2. Add tomatoes, tomato paste, vegetable broth/water and dill.  Mix until paste is fully dissolved.  Cover pot and bring to a gentle boil.  Once boiling, turn heat to a simmer. Allow veggies to cook for about 15 min, just until soft.
  3. Add honey, kale, cooked beans and vinegar; mix to incorporate.  Cook 3-4 minutes until kale is wilted.
  4. Garnish with fresh parsley or fresh herbs, fresh ground pepper, and drizzle of olive oil.

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PHOTOGRAPHY: Coreen Murphy

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