Cannellini Bean Carrot And Kale Soup Food

CANNELLINI BEAN, CARROT, AND KALE SOUP |

Steps:

• Check out this delicious recipe!

CANNELLINI BEAN SOUP WITH KALE & CARROTS

Steps:

• Mince 6 cloves of garlic, 1 onion (any color), and 1 jalapeno pepper (remove seeds and membranes for less heat).
• Roughly chop 2-3 packed cups of kale.
• Chop 4-5 large carrots into slices (yields 3-4 cups chopped chopped carrots). Feel free to peel the carrots if you like. If you do not peel the carrots be sure to wash and dry them thoroughly before chopping.
• Drain and rinse 2 15 oz. cans of cannellini beans (or canned beans of choice).
• Heat a cast iron Dutch oven or heavy bottom soup pan to medium-high on stove top. Add 2 Tbsp. olive oil.
• Once the oil is heated, add the minced garlic, onions, and jalapeno. Sauté for 2-3 minutes, stirring often.
• Add the chopped carrots to the pot along with 1/4 tsp. each kosher salt and pepper. Sauté for 8 minutes or so, stirring often. The carrots should be slightly softened at this point.
• Add 4 cups vegetable broth, 16 oz. crushed tomatoes, 2 tsp. Italian seasoning, 2 tsp. sugar (or sweetener of choice), 1/2 tsp. kosher salt and 1/4 tsp. pepper to the pot. Stir until combined.
• Bring to a boil and then reduce to a low boil. Cover and cook for 25-30 minutes on medium heat. The carrots should be soft and easily pierced with a knife by this point.
• Add the drained beans and the chopped kale to the soup. Stir and cook for another 2-3 minutes, uncovered, or until the kale has wilted a bit.
• Adjust salt, pepper, and sugar levels.
• Serve with freshly grated Parmesan if desired.

SAVORY KALE, CANNELLINI BEAN, AND POTATO SOUP

Steps:

• Heat the olive oil in a large Dutch oven over medium heat; cook and stir the onion until softened and translucent, about 5 minutes. Stir in the carrot and garlic, and cook for 5 minutes more.
• Pour in the chicken broth, water, and white wine; stir in the potatoes, rosemary, sage, and thyme. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Add the cannelini beans, kale, chile pepper, and black pepper, and simmer, covered, for 30 more minutes.

VEGETARIAN CANNELLINI BEAN AND KALE SOUP

Steps:

• Soak the beans overnight in cold water. Drain and rinse.
• Heat 3T of olive oil in a large dutch oven over medium heat. Add the onion, leek, celery, carrot, and garlic and cook for 10 minutes.
• Add half the rosemary, half the thyme, all of the parsley, all of the vegetable broth, and the chopped plum tomatoes with the juice from the can. When the mixture comes to a boil, add the dried beans. Lower the heat and simmer uncovered for 2 hours or until the beans are soft. If the soup gets too thick, add a little water to thin it.
• If you have a hand-held blender, process until about half of the beans are smooth. Otherwise transfer half of the soup to a blender and process. Pour the puree back into the soup pot, add salt and pepper to taste, and then add the chopped kale. Cook for another 20 minutes.
• Meanwhile in a microwave safe small bowl, add the remaining 3T olive oil, the rest of the chopped rosemary and thyme, and microwave on high for about 1 minute.
• When the soup is done, drizzle the olive oil mixture on top. Serve with a rustic bread and (if you eat cheese) plenty of parmesan.
• Note: When using dried beans, the cooking times can vary widely depending on how old the beans are. Younger beans might be done in an hour. Older beans could take 3 hours. So keep your eye on the soup!
• To substitute canned beans, use 1-15oz can of Cannellini Beans and 1-15oz can of Borlotti beans. You'll also need to adjust the cooking time: Simmer the soup for 20 minutes, puree, add the Kale, and simmer for another 20 minutes.

KALE WITH CANNELLINI BEANS

Steps:

• Simmer the kale in salted water until tender, 7-10 minutes.
• Drain, reserving the cooking water, and chop the leaves.
• In a large skillet, saute the onion in the oil with the garlic, pepper flakes, and rosemary for about 3 minutes. Add the wine and cook until reduced to a syrupy sauce.
• Add the beans, kale, and enough of the cooking water to keep the mixture loose.
• Heat through, taste for salt and season with pepper and a dusting of Parmesan cheese.

KALE, SPINACH, AND CANNELLINNI BEAN SOUP

Steps:

• Sauté onions, carrots, and celery in olive oil for 5-10 minutes until slightly tender.
• add kale and spinach and cool until wilted.
• Add everything else and bring to a boil, stirring occasionally.
• turn heat to low and summer for 15-30 minutes or until all veggies are fully cooked.