Black Bean and Pistou Soup Kafka
Warm, hearty, and packed with bold Mediterranean flavors, Black Bean and Pistou Soup Kafka is the perfect fusion of comfort and sophistication. This recipe combines tender black beans simmered with aromatic spices like smoked paprika, cumin, and oregano, creating a rich, savory broth infused with earthy depth. The real showstopper is the vibrant pistou—a no-cook basil-based sauce blended with fresh parsley, Parmesan, lemon juice, and olive oil—that adds a luxurious, herbaceous twist to every spoonful. Easy to prepare and loaded with nutrients, this soup is a wholesome, vegetarian meal idea that pairs beautifully with crusty bread or a crisp green salad. With a simple prep process and ingredients that pack serious flavor, this black bean soup with pistou is sure to become a staple in your culinary repertoire. Perfect for cozy dinners or meal-prepping, it’s a satisfying way to elevate your comfort food game!
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Recipe Information
Ingredients
- 1 cup dried black beans
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 large carrot, diced
- 1 celery stalk, diced
- 4 garlic cloves, minced
- 1 teaspoon smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 6 cups vegetable broth
- 1 14-ounce can canned diced tomatoes
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoons pepper
- 2 cups fresh basil leaves
- 0.5 cup fresh parsley
- 0.5 cup Parmesan cheese, grated
- 0.25 cup extra virgin olive oil
- 1 tablespoon lemon juice
Instructions
Rinse and soak the dried black beans overnight in plenty of water. Drain and set aside.
In a large soup pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté for 5–7 minutes until softened.
Stir in the minced garlic, smoked paprika, ground cumin, and dried oregano. Cook for 1–2 minutes until fragrant.
Add the soaked black beans, vegetable broth, canned diced tomatoes (with juice), and the bay leaf to the pot. Bring to a boil, then reduce heat to low and simmer for 60–75 minutes, or until the beans are tender.
Remove the bay leaf and stir in the salt and pepper. Adjust seasoning as needed.
To make the pistou, combine the fresh basil leaves, parsley, Parmesan cheese, extra virgin olive oil, and lemon juice in a food processor. Blend until smooth, adding a small amount of water if needed to reach a spreadable consistency.
Ladle the soup into bowls and top each serving with a generous dollop of pistou.
Serve hot, optionally with crusty bread or a fresh green salad on the side.
Nutrition Facts
Calories |
1464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.6 g | 121% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 7071 mg | 307% | |
| Total Carbohydrate | 121.8 g | 44% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 38.7 g | ||
| Protein | 49.9 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 991 mg | 76% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 4373 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
