Bean and Greens Soup with Red Curry Paste


I actually got this recipe from and am so excited to share it here. Unfortunately, Whole Foods 365 did not have harissa paste, which the goop recipe calls for, so I used red curry paste and it was an excellent substitute! This is a delicious mix of warming spices such as cinnamon, coriander and ginger, mixed with fresh greens and beans (yum!). It’s a perfect warming soup for the winter and is hearty enough to keep your belly full.

  • 4 tablespoons olive oil

  • 1 onion, diced

  • 4 cloves of garlic, minced

  • 1/2 teaspoon coriander

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon sumac

  • 2 teaspoons salt

  • 4 tablespoons red thai curry paste

  • 1 small pinch of saffron

  • 6 cups low sodium stock

  • 1 can of chickpeas

  • 2-4 leaves of kale

  • 2-4 leaves of rainbow swiss chard

  • juice from 1 lemon

To Garnish

  • squeeze of lemon

  • parsley leaves, diced

  • cilantro leaves, diced

In a large stockpot over medium-high heat, heat 3 tablespoons olive oil. Then add the onions and sauté for 8 minutes until they start to caramelize and lightly brown.

Lower the heat and add garlic, coriander, cinnamon, sumac, salt, and harissa paste. Stir until everything is well combined and the onions are thoroughly coated with spice and red thai curry paste.

Add the vegetable stock and garbanzo beans. Bring stock to a boil, then add kale, Swiss chard, lemon juice and saffron. Garnish with salt, lemon zest, parsley, and cilantro and serve.

Kendall Knysch