Roasted Carrot and Pinto Bean Soup with Crispy Kidney Bean Croutons
Creamy carrot and pinto bean soup topped with crispy za'atar spiced kidney bean croutons.
Servings 10 (click to scale)
Calories 390kcal
Ingredients
Crispy Za’atar Kidney Beans
- ¼ cup tahini
- 2 Tbsp olive oil
- 2 tsp za’atar seasoning
- ½ tsp granulated garlic
- 1 tsp salt
- ½ tsp black pepper
- 15 ounces canned kidney beans
- 2 tsp nutritional yeast
- 2 Tbsp olive oil
- 1 tsp za’atar
Roasted Carrot and Pinto Bean Soup
- 2 pounds carrot peeled and cut in half
- 2 tsp paprika
- 3 tsp salt
- ½ tsp pepper
- 3 Tbsp olive oil
- 14 ounces yellow onions diced
- 8 each garlic cloves minced
- 2 Tbsp vegetable bouillon
- 5 ½ cups water
- 30 ounces canned pinto beans
Scallion Gremolata
- 8 each green onions sliced, just the green parts
- ½ cup parsley chopped
- ½ cup olive oil
- ½ tsp salt
- ¼ tsp pepper
- ½ tsp chili flakes
- 1 each lemon zested
Instructions
Crispy Za’atar Kidney Beans:
- Preheat the oven to 350 degrees. In a bowl, add tahini, half the olive oil, two thirds of the za’atar seasoning, garlic, salt and pepper and whisk together. Add the kidney beans and fold them into the tahini mixture.
- Add remaining olive oil to a parchment lined sheet tray and spread the beans out so they are in one layer and not touching. Sprinkle rest of za’atar and nutritional yeast over top and bake in the oven for about 45 minutes or until they start to burst and become crispy. Pour them on a plate lined with paper towels to drain off any excess oil.
Roasted Carrot and Pinto Bean Soup:
- Preheat the oven to 350 degrees. Add the carrots to a sheet tray and pour one third of olive oil and one third of salt on them and toss together. Roast for about 30 minutes or until soft and slightly caramelized.
- In a separate pot, add remainder of olive oil and add the diced onions. Cook the onions for about 8 minutes so they caramelize a little. If they start to stick and are almost burning, add a splash of water to deglaze the pan. This will also speed up the caramelizing process. Next add minced garlic and cook for about 2 minutes.
- Add remaining salt and paprika and stir. Add the vegetable base, water, carrots and pinto beans and bring to a boil. Once the pot has come to a boil, turn off the heat and add the mixture to a high powered blender. Blend until perfectly smooth.
Scallion Gremolata
- Add everything to a food processor and pulse until it is combined and the green onions are minced.
Nutrition
Calories: 390kcal | Carbohydrates: 35g | Protein: 9g | Fat: 24g | Saturated Fat: 3g | Sodium: 1000mg | Fiber: 10g | Sugar: 8g | Added Sugars: -2g
