Cranberry Bean And Kale Soup Food

CRANBERRY BEAN AND KALE SOUP

Steps:

• For the beans: Rinse beans under cold water. Place in a stockpot and cover with 2 1/2 quarts cold water. On a large piece of cheesecloth, place the whole tomato, onion pieces, thyme, bay leaf, rosemary, carrot and garlic and tie together to loosely contain contents. Add to pot and press to submerge. Bring to a boil, then simmer until beans are tender, about 45 minutes.
• For the soup: While beans cook, fill another large pot with 4 quarts water, add 1 tablespoon salt and bring to a boil. Set aside a bowl of ice water. Add kale leaves to boiling water, blanch for 5 minutes, then use tongs or a slotted spoon to transfer to ice water; reserve cooking water. When leaves are completely chilled, drain well, squeezing out excess water. Chop finely into slender strips and set aside.
• Return kale cooking water to a boil. Set aside a bowl of ice water. Prick each cherry tomato with a fork, blanch in boiling water for 5 seconds, then drain and place in ice water until chilled. Peel tomatoes and set aside. Reserve cooking liquid.
• In a large skillet over medium heat, combine olive oil, onion, garlic and a pinch of salt. Sauté until onions are tender, about 5 minutes. Add cherry tomatoes and sauté until tomatoes soften and begin to break up, about 5 minutes. Using a potato masher, gently crush tomatoes without destroying their shape.
• Drain cooked beans, reserving cooking liquid. Discard cheesecloth and its contents. Return half the beans to pot, and mash with a potato masher until they are fairly smooth. Add remaining beans, contents of skillet, 1 quart cooking liquid from beans, and 1 quart cooking liquid from kale. Return to high heat to bring to a boil, then reduce heat and simmer for 10 minutes. Skim surface, discarding froth. Season to taste with salt and pepper, and add more cooking liquids, up to 1 quart, as desired; broth should remain thin.
• To serve, add chopped kale and cook only until heated through, 30 to 60 seconds. Place in heated soup bowls, and garnish each bowl with a drizzle of olive oil and a sprinkling of marjoram and parsley.

CRANBERRY BEAN AND KALE SOUP

Steps:

• 1.Rinse beans under cold water. Place in a stockpot and cover with 2 1/2 quarts cold water. On cheesecloth, place the whole tomato, onion pieces, thyme, bay leaf, rosemary, carrot and garlic and tie together. Add to the pot and press to submerge. Bring to a boil, then simmer until beans are tender, about 45 minutes. 2. Fill pot with 4 quarts water, add 1 tablespoon salt and boil. Set aside a bowl of ice water. Add kale leaves to boiling water, blanch for 5 minutes, then transfer to ice water; reserve cooking water. When leaves are completely chilled, drain well. Chop finely into slender strips and set aside. 3. Return kale cooking water to a boil. Set aside a bowl of ice water. Prick each cherry tomato with a fork, blanch in boiling water for 5 seconds, then drain and place in ice water until chilled. Peel tomatoes and set aside. Reserve cooking liquid. 4. In a large skillet over medium heat, combine olive oil, onion, garlic and a pinch of salt. Saute until onions are tender about 5 minutes. Add cherry tomatoes and saute until tomatoes soften and begin to break up about 5 minutes. Using a potato masher, gently crush tomatoes without destroying their shape. 5. Drain cooked beans, reserving cooking liquid. Discard cheesecloth and its contents. Return half the beans to pot, and mash with a potato masher until they are fairly smooth. Add remaining beans, contents of skillet, 1 quart cooking liquid from beans, and 1 quart cooking liquid from kale. Return to high heat to bring to a boil, then reduce heat and simmer for 10 minutes. Skim surface, discarding froth. Season to taste with salt and pepper, and add more cooking liquids, up to 1 quart, as desired, broth should remain thin. 6. To serve add chopped kale and cook only until heated through, 30 - 60 seconds. Place in bowls and garnish with a drizzle of olive oil and a sprinkling of marjoram and parsley.

CRANBERRY BEAN PASTA FAGIOLI

Steps:

• Heat 3 tablespoons olive oil in a large pot over medium heat. Add the garlic, onion, red pepper flakes, rosemary and pancetta, if using, and cook 2 minutes. Stir in the tomatoes and cook 2 more minutes; season with salt. Add the beans, 3 quarts water, the bay leaves and parmesan rind. Cover and bring to a boil, then reduce the heat to low and simmer until the beans are tender, 1 hour 30 minutes to 2 hours.
• Uncover the pot and bring the mixture to a boil over high heat. Add the pasta and cook until al dente, about 8 minutes. Add the kale and cook, stirring occasionally, until tender, 5 to 6 more minutes. (The soup should be thick and creamy; thin with water, if necessary.)
• Remove the bay leaves, parmesan rind and pancetta, if used. Add the grated parmesan, parsley, the remaining 2 tablespoons olive oil, and salt and pepper to taste. Top with more olive oil and parmesan.

SPANISH CHORIZO, KALE AND CRANBERRY BEAN SOUP

Steps:

• Put the beans in a pot and cover with 4 cups water. Cover and set aside at room temperature to soak overnight. Drain.
• Heat a large saucepan over medium-high heat. Add the chorizo and cook until lightly golden brown and the fat has rendered, about 5 minutes. Transfer the chorizo to a paper towel-lined plate with a slotted spoon and pour out all but 2 tablespoons of the rendered fat. (The amount of fat will vary depending on the chorizo that is used. If your chorizo does not render at least 2 tablespoons fat, add some olive oil.)
• Add the garlic, carrot, celery and onion to the fat in the pan and cook over medium heat, stirring occasionally, until soft, 8 to 9 minutes. Add the kale and cook until slightly wilted, about 2 minutes. Add the stock, wine and 2 teaspoons salt; cover and bring to a boil.
• Add the cranberry beans and cooked chorizo to the saucepan; lower the heat to a simmer and cook, uncovered, until the beans and kale are soft, about 1 1/2 hours. Ladle the soup into bowls and drizzle with olive oil.

SPANISH CHORIZO, KALE AND CRANBERRY BEAN SOUP WITH OVEN-DRIED TOMATO-GARLIC TOAST

Steps:

• Heat a medium saucepan over medium-high heat. Add the chorizo and cook until lightly golden brown and the fat has rendered, about 5 minutes. Transfer the chorizo to a paper-towel lined plate and pour out all but 2 tablespoons of the rendered fat. (The amount of fat will vary depending on the chorizo that is used. If your chorizo does not render at least 2 tablespoons of fat, then add olive oil.) Add the garlic, carrots, celery and onions to the fat and cook over medium heat until soft, 8 to 9 minutes. Add the kale and cook until slightly wilted, 2 minutes. Add the stock, wine and salt; cover and bring to a boil. Add the cranberry beans and cooked chorizo; lower the heat to a simmer and cook until the beans and kale are soft, about 1 hour.
• Ladle the soup into bowls and drizzle with olive oil.
• Preheat oven to 200 degrees F. Place sliced tomatoes on a baking sheet lined with parchment paper. Place tomatoes in the oven and bake in the oven for 6 to 8 hours or until the tomatoes are dried and have lost all of their moisture. Heat oil in a small saucepan over low heat. Add garlic, remove from heat and let sit for 20 minutes. Increase the heat in the oven to 350 degrees. Brush the bread on both sides with the garlic oil. Place a slice of tomato on each piece of bread, season with salt and pepper and sprinkle with some of the oregano. Bake in the oven for 5 to10 minutes, until the bread is lightly golden brown.

SPANISH CHORIZO, KALE AND CRANBERRY BEAN SOUP 2

Steps:

• Heat a medium saucepan over medium-high heat. Add the chorizo and cook until lightly golden brown and the fat has rendered, about 5 minutes. Transfer the chorizo to a paper-towel lined plate and pour out all but 2 tablespoons of the rendered fat. (The amount of fat will vary depending on the chorizo that is used. If your chorizo does not render at least 2 tablespoons of fat, then add olive oil.) Add the garlic, carrots, celery and onions to the fat and cook over medium heat until soft, 8 to 9 minutes. Add the kale and cook until slightly wilted, 2 minutes. Add the stock, wine and salt; cover and bring to a boil. Add the cranberry beans and cooked chorizo; lower the heat to a simmer and cook until the beans and kale are soft, about 1 hour.
• Ladle the soup into bowls and drizzle with olive oil.

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.

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.

KALE AND BEAN SOUP

Steps:

• In a large pot, heat olive oil then add garlic and onion.
• Sauté these ingredients until soft.
• Add kale and sauté until wilted.
• Add 3 cups of the broth, 2 cups of beans, tomatoes, herbs,salt and pepper.
• Simmer 5 to 10 minutes.
• Use a blender, or what have you, mix the remaining beans and broth until smooth.
• I bet your asking why, its to thicken the soup.
• Mix into soup.
• Simmer for 15 to 20 minutes.
• Serve it up in bowls and dress with parsley.
• For Vegetarians use the vegetable broth.
• Thanks for all the great reviews. All the substitutions and ideas are wonderful. I will try most of them myself. Again thanks. Gil2 ( www.Portuguese-recipes.com).

BEANS WITH KALE AND PORTUGUESE SAUSAGE

Steps:

• Heat 1/4 cup oil in a large heavy pot over medium heat. Add sausage and cook, turning occasionally, until browned, about 5 minutes. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, about 5 minutes.
• Add wine and cook, scraping up browned bits from bottom of pot and stirring occasionally, until wine is reduced by half, about 3 minutes. Add Parmesan rind, if using, chiles, thyme, bay leaf, broth, tomatoes, and beans. Bring to a boil, reduce heat, cover, and simmer gently, stirring occasionally and adding water as needed to keep beans submerged, until beans are tender, 1-1 1/2 hours. Mix in kale and lemon juice; season with salt and pepper. Serve beans drizzled with oil.
• DO AHEAD: Beans can be cooked 3 days ahead. Cover and chill.