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bean soup (kuri)

bean soup
 
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Recipe type: soup

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Ingredients
  • soak overnight:
  • - 2 cups dry kidney beans
  • - 2 cups dry pinto beans
  • Then put in the slow-cooker in the morning:
  • - 3 tbsp. extra-virgin olive oil
  • - 1 medium onion diced
  • - 2 carrots sliced
  • - 3 fennel stalks, sliced
  • - 5 cloves garlic, minced (trust me)
  • - 1 tbsp. chili flakes
  • - ½ tbsp. cinnamon
  • - 1 tbsp. cumin
  • - 1 tbsp. sage leaves
  • - 1 tsp. cayenne
  • - the soaked beans
  • - fill water to top

Instructions
  1. Cooked all this on low all day and then added a cup of whole wheat pasta about 15 minutes before serving.
  2. It makes a really thick minestrone-like soup. The spices don’t look like they’d make sense, but they blend really well. Serve in bowls with a bit of parmasan or grated mozza cheese.