This comforting dish features kidney beans, kale, and a blend of warming spices like turmeric and cumin. Get ready to savor the flavors of this new twist on a traditional Persian recipe!
On chilly days, nothing beats a warm bowl of soup. Mica from Pomella Restaurant in Oakland shows off how to cook up vibrant and flavorful Persian Lime and Herb Soup.
In a large heavy-bottomed pot or Dutch oven over medium-high heat, sauté onion, garlic, and spices in oil until they begin to soften and become fragrant. Add kale stems and season with salt and pepper. Cover the pot and let kale stems steam until they're tender. Once tender, add chopped kale leaves, tomatoes, and beans with their cooking liquid.
Bring to a boil, then cover and reduce heat to low. Cook soup, covered, for 35-40 minutes. Remove pot from heat and puree half of the soup in a high-speed blender. Use caution and follow blender manufacturer's instructions when pureeing warm/hot liquid. Return the puree to the pot and stir to thicken the soup. Add chopped fresh herbs and serve.