Spanish Beans and Greens

Prep: 20 minutes Cook: 45 minutes


I still have some Dinosaur kale growing in my garden, so for lunch today we had this healthy and flavorful Spanish-style soup.


  • 6 cups vegetable broth
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 tsp garlic, minced
  • 1 tsp cumin
  • 1/2 tsp ground cinnamon
  • 1/2 tsp Spanish paprika
  • 1/2 tsp ground ginger
  • 1/4 tsp ground coriander
  • 1/4 tsp powdered saffron
  • 1/8 tsp cayenne pepper
  • 1 bay leaf
  • 2-15 ounce cans garbanzo beans, drained and rinsed
  • 4 cups packed chopped Dinosaur kale


Place about 1/4 cup of the vegetable broth in a large pot. Add the onion, carrots and garlic. Cook, stirring occasionally, for about 5 minutes, until onion and carrots soften slightly. Stir in all the seasonings, then add the beans and mix well. Add the remaining vegetable broth and the tomatoes. Bring to a boil, reduce heat, cover and simmer for 20 minutes. Add the kale, mix in well and continue to cook for an additional 15 minutes until kale is tender.

Hints: Regular kale may be used in place of the Dinosaur kale, just be sure to strip the leaves from the stalks before chopping. Add about 5 minutes to the final cooking time.