Cannellini Bean Soup With Kale Carrots Food

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.

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.

BEAN SOUP WITH KALE

Steps:

• In a large pot, heat olive oil. Add garlic and onion; saute until soft. Add kale and saute, stirring, until wilted. Add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper. Simmer 5 minutes. In a blender or food processor, mix the remaining beans and broth until smooth. Stir into soup to thicken. Simmer 15 minutes. Ladle into bowls; sprinkle with chopped parsley.

HEALTHY BEAN SOUP WITH KALE

Steps:

• In a large pot, heat olive oil.
• Add garlic and onion; saute until soft and the onion is transparent.
• Wash the kale, leaving small droplets of water. Saute, stirring, until wilted and a lovely emerald green, about 15 minutes.
• Add 3 cups of the broth, reserving 1 cup, 2 cups of the beans, reserving 1 cup, all of the carrots, tomatoes, herbs, salt and pepper.
• Simmer 5 minutes.
• In a blender or food processor, mix the reserved beans and broth until smooth.
• Stir into the soup to thicken it nicely.
• Simmer 15 more minutes.
• Ladle into bowls; sprinkle with chopped parsley and shredded parmesan.
• Serve with a nice loaf of crusty bread to soak up all the yummy broth!
• For Vegetarian use the vegetable broth.

TWO-BEAN SOUP WITH KALE

Steps:

• Heat a large Dutch oven over medium-high heat. Add olive oil to pan; swirl to coat. Add onion, carrot, and celery, and sauté 6 minutes or until tender. Stir in 1/4 teaspoon salt and garlic; cook 1 minute. Stir in 3 cups vegetable broth and kale. Bring to a boil; cover, reduce heat, and simmer 3 minutes or until kale is crisp-tender.
• Place half of cannellini beans and remaining 1 cup vegetable broth in a blender or food processor; process until smooth. Add pureed bean mixture, remaining cannellini beans, black beans, and pepper to soup. Bring to a boil; reduce heat, and simmer 5 minutes. Stir in remaining 1/4 teaspoon salt, vinegar, and rosemary.

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.

CANNELLINI BEAN SOUP

Steps:

• Fry the shallots, garlic, carrot, celery, leeks and bacon in the oil for 7 minutes, until softened but not brown.
• Pour in the stock and add the bay leaves and oregano.
• Season and bring to the boil, cover the pan and simmer gently for 15 minutes.
• Tip in the beans, re-cover and simmer for a further 5 minutes.
• Swirl the chopped parsley into the soup.
• Serve sprinkled with a little extra parsley.

SAUSAGE, CANNELLINI AND KALE SOUP

Steps:

• Saute crumbled sausage in oil until well browned. Set aside.
• Saute onions and garlic until translucent. Combine with stock in a large pot.
• Add wine and cook until alcohol has evaporated -- about ten minutes. Add thyme and kale. (6 sprigs fresh thyme can also be used).
• Bring to a boil, cover, and simmer 15 minutes.
• Add sausage and beans and simmer another 15 minutes. Best with more wine and some nice crusty bread.