Turmeric Bean Soup

By Leite's Culinaria

Ingredients

1 tablespoon extra-virgin olive oil
1 large (9 oz) yellow onion (diced)
6 garlic cloves (minced)
1 tablespoon peeled and minced fresh ginger
Pinch of salt plus 1 teaspoon (divided, plus more if needed)
1/4 teaspoon ground turmeric
1/4 teaspoon ground cardamom (plus more if desired)
5 cups store-bought or homemade vegetable broth
1 cup (7 oz) green lentils
One (15-ounce) can black beans (including the liquid)
One (15-ounce) can cannellini beans (including the liquid)
Fresh parsley leaves (optional)

Prep Time15mins
Cook Time35mins
Servings6

Instructions

In a large pot over medium-high heat, combine olive oil, onion, garlic, ginger, and a pinch of salt. Cook until onions are soft and have begun to caramelize, about 10 minutes.

Add turmeric and cardamom, stir, and let cook for 1 minute. Pour in vegetable broth and bring to a boil. Reduce heat to low.

Add lentils and cook until they have begun to soften and are almost ready to eat, 15 to 20 minutes. If you like your lentils softer, cook a few minutes more.

Stir in black and cannellini beans. Taste, add salt, if needed. Add a bit more cardamom if you want a stronger flavor. If the soup is thicker than you prefer, thin with additional vegetable broth.

Cook for 1 minute more. Garnish with parsley leaves, if using, and serve.