Curried Red Bean Soup With Kale

Preparation

1. Step 1

   Heat a large pot over medium-high. Add oil and mustard seeds and cook until the mustard seeds begin to pop, 30 to 60 seconds.

2. Step 2

   Carefully add onion, garlic and 1 teaspoon salt (the oil may sizzle). Cook, stirring occasionally, until onion is translucent and softened, about 5 minutes. Add cumin, coriander, turmeric and chile powder and cook, stirring to coat the onion and garlic, until the spices are fragrant, about 1 minute.

3. Step 3

   Stir in the tomatoes (and any juices) and ½ teaspoon salt. Use a wooden spoon or masher to crush the tomatoes into small pieces, leaving a few larger pieces for texture if desired. Add stock and kidney beans, stir and bring to a boil.

4. Step 4

   Once boiling, add ditalini and reduce to a simmer. Cook, stirring occasionally to make sure ditalini doesn't stick to the bottom of the pot, until pasta is cooked through and soup has thickened slightly, 10 to 15 minutes.

5. Step 5

   Just before serving, stir in kale to wilt. Ladle soup into bowls and serve with a drizzle of olive oil, a sprinkle of Parmesan if desired and a pinch of chile powder.