TUSCAN BEAN SOUP
Provided by Food Network
Categories main-dish
Time 1h45m
Yield 3 1/2 quarts, 8 servings
Number Of Ingredients 20
Steps:
- Place the kidney beans in a medium pot, add water to cover by 2-inches and bring to a boil. (If using canned kidney beans, skip this step.) Turn the heat down, let simmer for 45 minutes to 1 hour, or until just-tender. Use the same process for the cannellini beans.
- In a large soup pot, heat the olive oil over medium heat. Add the pancetta, rendering the fat and cooking until slightly crispy about 3 minutes. Saute the onion, celery, carrot and garlic for 3 to 4 minutes. Season with salt and freshly ground black pepper, to taste. Add the diced tomatoes, the cooked and drained kidney beans, cannellini beans, chick peas, and the chicken stock. Using kitchen twine, tie the herbs and the bay leaf into a bundle and add to the pot. Season with the red chili flakes, salt and pepper. Cook for 15 to 20 minutes, then add the kale. Continue cooking until the beans are completely tender.
- Preheat the oven to 350 degrees F. Drizzle olive oil over the slices of peasant bread, season with a little salt and pepper and toast in the oven. Serve the soup in large bowls with grated Parmesan and a slice of toast.
TUSCAN WHITE BEAN KALE SOUP
The best Tuscan White Bean Kale Soup recipe with winter squash, leeks, lacinato kale and creamy cannellini beans. Super easy to make, without meat, 100% vegan and gluten free!
Provided by Florentina
Categories Soup
Time 40m
Number Of Ingredients 15
Steps:
- Slice the leeks then rinse them well in a colander with cold water.
- Preheat a heavy bottom stock pot over medium flame and add a splash of water and the cleaned leeks with a pinch of sea salt. Saute for a few minutes until they have collapsed and begin to caramelize. (add more liquid if needed to make sure they don't burn).
- Meanwhile rinse the squash, discard the seeds and cut it into one inch pieces. Add it to the pot with the leeks together with the thyme, rosemary and bay leaves. Give everything a good stir and add the minced garlic and garlic powder. Stir again and pour in the veggie stock.
- Bring the soup to a simmer then add the vegan parmesan (or nutritional yeast) and cook for about 25 minutes until the squash is cooked through.
- Add the cooked beans to the soup and simmer until warm. Discard the bay leaf and thyme sprigs. Taste and adjust seasonings with sea salt and black pepper to your taste.
- Transfer two cups of the soup to a blender and puree until smooth. Add the puree back into the soup pot and mix to combine.
- Rinse the kale well and remove the stems. Chop it into small pieces and add it to the soup. Cook a couple of minutes until wilted. Serve hot with a pinch of the red pepper flakes and lemon wedges on the side.
Nutrition Facts : Calories 226 kcal, Carbohydrate 43 g, Protein 14 g, Fat 1 g, Sodium 1212 mg, Fiber 7 g, Sugar 3 g, ServingSize 1 serving
SAVORY KALE, CANNELLINI BEAN, AND POTATO SOUP
I wanted to use some of the kale I froze for the winter, and have something healthy to bring to work for lunch this week, so I whipped up this soup, which is really quite good!
Provided by Chris&Kelly
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Kale Soup Recipes
Time 1h15m
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 262 calories, Carbohydrate 38.8 g, Cholesterol 2 mg, Fat 5.4 g, Fiber 6.9 g, Protein 8.2 g, SaturatedFat 0.9 g, Sodium 245.2 mg, Sugar 4.2 g
CANNELLINI BEAN SOUP WITH KALE AND GARLIC-OLIVE OIL CROSTINI
Provided by Dave Lieberman
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat oil in a large pot. Add garlic and oregano and cook no more than a minute. Add tomato paste and vinegar, and cook another minute. Add beans and stock and bring to a simmer. Season with salt and pepper. Add kale and simmer, partially covered, for 1 hour. Season, to taste, again with salt and pepper before serving.
- Slice baguette on a heavy angle to create long slices. Toast in a toaster or in the conventional oven. Rub once or twice with half a garlic clove. Season a shallow plate of extra-virgin olive oil with salt and dip each side of bread into the oil. Serve as accompaniment to the soup.
CANNELLINI BEAN SOUP WITH KALE & CARROTS
This vegetarian Italian Cannellini Bean Soup recipe is healthy and made with kale and carrots in a tomato broth topped with Parmesan cheese.
Provided by Christine Rooney
Categories Soup
Time 45m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 136 kcal, ServingSize 2 cups, Carbohydrate 18 g, Protein 4 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 1067 mg, Fiber 4 g, Sugar 10 g, UnsaturatedFat 5 g
CANNELLINI BEAN WITH FLAT LEAF KALE
All ingredients come from the freezer or the refrigerator and are assembled at time of use. Freshly cooked beans are better than the canned variety so have some on hand always, all beans work well for this wonderful soup! Ladle into your nicest soup plate, find a warm cozy place to sit and sip your soup.
Provided by MARIGOLD
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Kale Soup Recipes
Time 12m
Yield 2
Number Of Ingredients 8
Steps:
- In a saucepan, place the cannellini beans, garlic, sausage, onion and kale with just enough water to cover. Season with 2 teaspoons of parsley, thyme and salt and pepper if desired. Bring to a boil and cook until vegetables are tender. Serve immediately garnished with Parmesan cheese and remaining fresh parsley.
Nutrition Facts : Calories 223.7 calories, Carbohydrate 24.2 g, Cholesterol 20.9 mg, Fat 9.2 g, Fiber 6 g, Protein 10.8 g, SaturatedFat 3.1 g, Sodium 579.5 mg, Sugar 1.2 g
KALE AND CANNELLINI BEANS
Very simple & healthy!! Serve this over your choice of pasta or mashed potatoes for a lovely dinner. You can use any type of kale but Lacinato is what was called for here. Also if you don't have the leek sub onion or shallots...who cares :) I use home cooked beans but canned is listed for convienence.
Provided by Mindelicious
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- If you are serving over pasta cook according to package but reserve 2 cups of the pasta water.
- Saute garlic and leeks in olive oil over medium heat. Add red pepper flakes and salt. Be careful not to brown the garlic; it will be bitter if you do.
- Add kale and the drained and rinsed beans. Add reserved pasta water a bit at a time, just enough to have enough liquid for the kale to wilt and become tender. Be sure to taste the kale and bean mixture. Adjust seasoning as needed.
- Add drained cooked pasta directly to the bean and kale mixture. Add additional pasta water if the mixture is dry, and add more olive oil if desired.
Nutrition Facts : Calories 158.2, Fat 4.5, SaturatedFat 0.7, Sodium 922.2, Carbohydrate 23.7, Fiber 7.1, Sugar 2.9, Protein 7.5
SEA BASS WITH KALE AND CANNELLINI BEANS
Any flaky white fish, like hake or cod, can be substituted for sea bass.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, toss kale with 2 tablespoons oil; season with salt and pepper. Roast, tossing once, until beginning to crisp, 6 to 8 minutes. Remove from oven; add beans and 1 tablespoon oil to sheet and toss to coat. Season fish on both sides with salt and pepper; place on top of kale mixture and drizzle with oil. Roast until fish is opaque and flaky, 10 to 12 minutes.
- Meanwhile, stir together orange juice, vinegar, onion, and olives. Stir in remaining 5 tablespoons oil; season with salt and pepper. Transfer fish to a plate; drizzle half of vinaigrette over kale and beans. Divide evenly among plates, top each with fish, and serve, with remaining vinaigrette spooned over top.
KALE WITH CANNELLINI BEANS
I found this recipe in Deborah Madison's book Vegetarian Cooking for Everyone. I used it as part of a meal that i was creating that needed to contain 45 or fewer carbs. My guests, one of whom who does not like kale, loved the mixture of the beans and the kale and really enjoyed this dish. Next time, I might make some croutons to sprinkle on top of it as well to give it a bit of crunch.
Provided by Inspiritual
Categories Greens
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 257.5, Fat 6.6, SaturatedFat 0.9, Sodium 80, Carbohydrate 37, Fiber 8.1, Sugar 1.3, Protein 12.5
CANNELLINI BEANS WITH KALE
Provided by Ivy Manning
Categories Bean Side Christmas Thanksgiving Low Fat Vegetarian Low Cal High Fiber Kale Fall Family Reunion Healthy Low Cholesterol Christmas Eve Potluck Bon Appétit Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12 cups
Number Of Ingredients 11
Steps:
- Place beans in pot with enough cold water to cover by 3 inches. Bring to boil. Continue to boil 1 minute. Remove from heat. Cover; let stand 1 hour. Drain beans; return to pot. Add 8 cups water, onion, garlic, bay leaf, and sage; bring to boil. Reduce heat; cover and simmer until beans are tender, 1 to 11/2 hours. Stir in salt. Add kale; cook 4 minutes.
- Drain beans and kale; place in large bowl. (Cover and chill liquid for soup.) Add oil, lemon juice, and red pepper to taste; toss. Season with salt and black pepper.
CANNELLINI AND KALE RAGOûT
Categories Soup/Stew Bean Sauté Vegetarian Kale Spring Vegan Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add bread and 1 teaspoon thyme; cook until bread is golden on both sides, turning with tongs, about 2 minutes total. Transfer croutons to bowl; sprinkle with salt and pepper.
- Add remaining 4 tablespoons oil, garlic, and crushed red pepper to same pot; sauté over medium heat 30 seconds. Add kale and broth; bring to boil. Reduce heat to medium-low, cover, and simmer until kale wilts, about 5 minutes. Add tomatoes with juice, beans, and remaining 1 tablespoon thyme. Cover and simmer 15 minutes. Season with salt and pepper. Ladle ragout into shallow bowls. Top with croutons and serve.
TUSCAN WHITE BEAN AND KALE SOUP
Cozy up to this Tuscan white bean and kale soup with bacon, cannellini beans, fresh rosemary, and lacinato kale. It's hearty, thick, and crazy flavorful.
Provided by Katya
Categories Soup
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Drain and rinse one can of cannellini beans. Add to a blender or food processor with 1 cup of chicken broth. Blend until smooth. Drain and rinse the other two cans of beans and set them aside.
- Heat oil in a large dutch-oven or soup pot over medium heat. Add bacon and cook until bacon renders fat and crisps up.
- Add onion, carrots, and celery. Cook until softened, about 6-7 minutes, stirring occasionally.
- Stir in garlic and rosemary. Cook until fragrant, about 30 seconds, while stirring constantly.
- Add blended beans, drained beans, potatoes, and the remaining chicken broth. Season with salt and pepper to taste. Simmer over medium or medium-low heat, for 20-25 minutes, uncovered, or until vegetables are tender and broth slightly reduced.
- Stir in kale and simmer for a few minutes or until wilted. Taste the soup and add more salt if needed. Stir in chopped parsley. Serve soup with grated Parmesan cheese. It's also really good with crusty bread for dipping.
Nutrition Facts : Calories 445 calories, Sugar 3.8 g, Sodium 1638.1 mg, Fat 9.5 g, SaturatedFat 2.6 g, TransFat 0 g, Carbohydrate 68.7 g, Fiber 14.7 g, Protein 23.9 g, Cholesterol 13.2 mg
CANNELLINI BEAN RECIPES
Steps:
- Choose your preferred cannellini bean recipe.
- Prepare needed ingredients.
- Cook for 30 minutes or less.
Nutrition Facts :
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- Preheat oven to 350F. Line a baking sheet with aluminum foil and toast sliced almond 5-7 minutes or until fragrant and beginning to brown.
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