Kosher 3-Bean Dinner Soup Recipe

About this recipe

A hearty and flavorful soup featuring three types of beans, fresh herbs, and vegetables, perfect for a satisfying kosher dinner.

Ingredients

• 25 g Parsley
• 1 Bunch x 2 Coriander Leaves (Kotthambari)
• 500 g Organically Grown White Onion
• 100 g Celery Stalk
• 100 g Garlic - Single Clove
• 400 g Pastazara Finely Chopped Tomatoes
• 500 ml Bertolli Extra Virgin Olive Oil
• 1 kg Rajdhani Red Rajma
• 80 g Keya Foods Grinder Rock Salt Black Pepper
• 500 g Truefarm Organic Red Kidney Beans Pack (Capparadavare)

Instructions

1. 1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced white onion and 2 diced stalks of celery, and sweat them until translucent, about 5 minutes.
2. 2. Add 2 minced cloves of garlic and 2 diced tomatoes to the pot. Cook for 10 minutes, stirring occasionally, until the tomatoes soften and release their juices.
3. 3. Soak the red kidney beans overnight, then drain and rinse. Add the soaked red kidney beans and 2 cups of water to the pot and bring the mixture to a boil.
4. 4. Reduce the heat to low and let the soup simmer for 10 minutes, allowing the flavors to meld together.
5. 5. Stir in 2 tablespoons of chopped flat-leaf parsley and 1 tablespoon of chopped fresh cilantro. Adjust seasoning with salt and pepper to taste.
6. 6. Serve the soup hot, garnished with additional fresh herbs if desired.