Black Bean and Pistou Soup Kafka

Warm, hearty, and packed with bold Mediterranean flavors, Black Bean and Pistou Soup Kafka is the perfect fusion of comfort and sophistication. This recipe combines tender black beans simmered with aromatic spices like smoked paprika, cumin, and oregano, creating a rich, savory broth infused with earthy depth. The real showstopper is the vibrant pistou—a no-cook basil-based sauce blended with fresh parsley, Parmesan, lemon juice, and olive oil—that adds a luxurious, herbaceous twist to every spoonful. Easy to prepare and loaded with nutrients, this soup is a wholesome, vegetarian meal idea that pairs beautifully with crusty bread or a crisp green salad. With a simple prep process and ingredients that pack serious flavor, this black bean soup with pistou is sure to become a staple in your culinary repertoire. Perfect for cozy dinners or meal-prepping, it’s a satisfying way to elevate your comfort food game!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 1 cup dried black beans
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 1 large carrot, diced
• 1 celery stalk, diced
• 4 garlic cloves, minced
• 1 teaspoon smoked paprika
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 6 cups vegetable broth
• 1 14-ounce can canned diced tomatoes
• 1 bay leaf
• 1 teaspoon salt
• 0.5 teaspoons pepper
• 2 cups fresh basil leaves
• 0.5 cup fresh parsley
• 0.5 cup Parmesan cheese, grated
• 0.25 cup extra virgin olive oil
• 1 tablespoon lemon juice

Directions

Step 1

Rinse and soak the dried black beans overnight in plenty of water. Drain and set aside.

Step 2

In a large soup pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté for 5–7 minutes until softened.

Step 3

Stir in the minced garlic, smoked paprika, ground cumin, and dried oregano. Cook for 1–2 minutes until fragrant.

Step 4

Add the soaked black beans, vegetable broth, canned diced tomatoes (with juice), and the bay leaf to the pot. Bring to a boil, then reduce heat to low and simmer for 60–75 minutes, or until the beans are tender.

Step 5

Remove the bay leaf and stir in the salt and pepper. Adjust seasoning as needed.

Step 6

To make the pistou, combine the fresh basil leaves, parsley, Parmesan cheese, extra virgin olive oil, and lemon juice in a food processor. Blend until smooth, adding a small amount of water if needed to reach a spreadable consistency.

Step 7

Ladle the soup into bowls and top each serving with a generous dollop of pistou.

Step 8

Serve hot, optionally with crusty bread or a fresh green salad on the side.

Nutrition Facts

Serving size	2176.1 grams (2176.1g)

Amount per serving	% Daily Value*
Calories	1464

Total Fat 94.60g	121%
Saturated Fat 21.50g	108%
Polyunsaturated Fat 7.70g
Cholesterol 48mg	16%
Sodium 7071mg	307%
Total Carbohydrate 121.80g	44%
Dietary Fiber 32.00g	114%
Total Sugars 38.70g
Protein 49.90g	100%

Vitamin D 0IU	0%
Calcium 991mg	76%
Iron 16mg	91%
Potassium 4373mg	93%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.4%

Protein: 13.0%

Carbs: 31.7%