Ginger-Sesame White Beans and Kale
A nearly effortless bean soup with fragrant undertones of ginger and sesame makes this a perfect meal for a chilly day.
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Servings: 4
Calories: 381kcal
Ingredients
- 1 tablespoon neutral oil
- 5 scallions (trimmed and minced; white and green parts kept separate)
- 1 tablespoon minced ginger
- 1 tablespoon sesame oil
- 2 15-ounce cans butter beans (drained and rinsed; or use cannellini or navy)
- 1 teaspoon chili oil
- 1-2 teaspoons shichimi togarashi
- 1½ teaspoons salt (plus more to taste)
- 4 cups kale (chopped)
- 4 cups water (or vegetable broth)
- ½ cup grated carrots
- 2 tablespoons tahini
For serving:
Instructions
Sauté the aromatics:
- Heat 1 tablespoon neutral oil in a large pot over medium heat. Add the white parts of the scallions and sauté for 2 minutes. Add the minced ginger and cook for 1 to 2 minutes.
Cook the beans:
- Add the sesame oil, butter beans, chili oil, shichimi togarashi, and salt. Sauté for 2 minutes.
Simmer the beans:
- Add the chopped kale, water, and grated carrots. Bring to a boil. Reduce the heat to low and simmer for 15 to 20 minutes. Taste and add more salt, sesame oil, or chili oil to taste. Add half of the reserved minced scallion greens.
Add the tahini:
- Scoop out ½ cup of the broth. Add the tahini and whisk until smooth. Pour the mixture back into the pot and simmer for 5 minutes. Turn off the heat.
To serve
- Ladle the beans into bowls. Garnish with the remaining minced scallions. Add any toppings you like, such as crispy shallots, chili oil, sesame seeds, or another drizzle of sesame oil. Enjoy!
Nutrition
Calories: 381kcal | Carbohydrates: 50g | Protein: 19g | Fat: 13g | Sodium: 924mg | Fiber: 17g | Sugar: 8g | Vitamin C: 24mg
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