KALE AND WHITE BEAN SOUP
Mash the beans, and use them to thicken the broth; leave some whole for added texture.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Number Of Ingredients 9
Steps:
- Cut or tear the kale into 1/2-inch strips. In a medium saucepan, heat 1 tablespoon oil over medium-high heat. Add onion, and cook until softened, about 5 minutes.
- Add about half of the beans, and lightly mash with a fork. Add water and stock, and bring to a boil. Stir in kale, remaining beans, 1 teaspoon salt, and 1/4 teaspoon pepper. Partially cover, reduce heat, and simmer until kale is tender, about 20 minutes.
- Toast bread. Ladle soup into bowls, top with toast, and drizzle with remaining tablespoon olive oil. Sprinkle with Parmesan, if desired.
Nutrition Facts : Calories 441 g, Fat 12 g, Protein 22 g
WHITE BEAN AND KALE SOUP WITH WILD RICE
This simple vegetarian soup is packed with wild rice, white beans, tomatoes, onions, carrots, and kale. It is both hearty and light, homey and filling without weighing you down.
Provided by RebeccaBlackwell
Categories Soups and Stews
Time 40m
Number Of Ingredients 17
Steps:
- Heat oil in a large, heavy bottom sauce pan or dutch oven over medium heat. Add the diced onion, sliced celery, and carrots and cook, stirring frequently, until the onions are soft and translucent, about 8 minutes.
- Add the garlic, rosemary, thyme, red pepper flakes, bay leaf, salt and pepper to the pan and cook, stirring constantly, 1 minute longer.
- Pour in the white wine or dry vermouth and cook until nearly all the liquid has evaporated, about 3-4 minutes. Pour in the vegetable broth and diced tomatoes, turn the heat up to high and bring to a boil. Add the rice, turn the heat down to low, cover and simmer until the rice is tender, 15-20 minutes.
- Stir the kale into the soup and cook until completely wilted, about 3-4 minutes. Stir in the beans. Taste and add more salt and pepper if desired, and serve with croutons on the side if desired.
Nutrition Facts : Calories 297 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 5 milligrams cholesterol, Fat 8 grams fat, Fiber 8 grams fiber, Protein 14 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 976 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
BLACK BEAN AND KALE SOUP
Provided by Katie Lee Biegel
Categories main-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- In a Dutch oven, heat the olive oil over medium heat. Add the onion and saute until tender and translucent, 7 to 8 minutes. Stir in the garlic and cook 1 minute. Add the broth, beans (do not drain) and kale. Bring to a low boil, reduce to a simmer, cover and cook until heated through, about 25 minutes.
- Serve with sour cream, shredded cheese and diced avocado, if desired.
BEAN SOUP WITH KALE
Each serving supplies 7mg of lutein, a healthy dose for the day.
Provided by Ben S.
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 182.3 calories, Carbohydrate 31 g, Fat 2.5 g, Fiber 7.3 g, Protein 11 g, SaturatedFat 0.4 g, Sodium 220.4 mg, Sugar 1.8 g
WHITE BEANS WITH KALE AND RICE
Adopted from Martha Rose Shulman.I got this in a recipe exchange and it was advertised as a stew but when I made it the texture made it almost like a very easy, healthy and substantive risotto! This has a surprising creamy taste without much fat. A great, hearty yet flavorful fall meal. Swiss chard will work as a great substitute for the kale, just make sure to only use the leaves, not the stalks.
Provided by sofie-a-toast
Categories Stew
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Stack the kale leaves and cut in wide ribbons or chop coarsely. Set aside.
- Heat the oil in a large, heavy soup pot or Dutch oven over medium heat, and add the onion. Cook, stirring often, until the onion softens, about five minutes. Add half the garlic, and stir together for 30 seconds to a minute until fragrant.
- Add the beans, bay leaf, and 2 quarts water. Bring to a gentle boil, reduce the heat and lightly boil for one hour. Add the remaining garlic and salt to taste, and simmer for another 30 minutes to an hour until the beans are tender. At this point, most of the liquid may have boiled away, as the mixture becomes dry, add chicken broth, 1/2 cup at a time as it boils away. Continue to do so throughout the rest of the steps/process.
- Add the rice and pepper, and simmer 15 minutes until the rice is tender. Stir in the kale leaves, and simmer another five to 10 minutes until the kale is tender but still bright. The mixture should be thick like risotto. Season to taste with salt and a lot of fresh black pepper. Squeeze on the fresh lemon juice , and serve topped with Parmesan cheese.
Nutrition Facts : Calories 335.2, Fat 5.9, SaturatedFat 0.9, Sodium 280.9, Carbohydrate 57.2, Fiber 7.7, Sugar 1.9, Protein 14.8
HEALTHY BEAN SOUP WITH KALE
We've all heard how anti-oxidants fight cancer, save eyesight, and prevent clogged arteries. Turns out lutein, a delicious 7 mg dose of which is supplied with each serving of this recipe, is even more beneficial than beta carotene. It delays lung aging and combats arthritis to boot! Who knew improving your health could be so quick and easy, and taste so good? Try it -- you'll see! P.S. Since I felt this lacked enough elements to chew on, I've been adding canned, sliced carrots (fast, easy & healthy!) for quite a while, and thought I'd update the recipe. Also, sometimes I add another can of beans, for the same reason. Glad so many of you have been enjoying this. There's a container in my frig right now - yum!
Provided by Barbara Steele
Categories Lunch/Snacks
Time 22m
Yield 8 serving(s)
Number Of Ingredients 12
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.
BLACK BEAN SOUP WITH RICE AND HAM
Make and share this Black Bean Soup With Rice and Ham recipe from Food.com.
Provided by dicentra
Categories Easy
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients, except rice, cilantro, salt and pepper, in slow cooker; cover and cook on low 6-8 hours, adding rice during last 2 hours.
- Stir in cilantro; season to taste with salt and pepper.
Nutrition Facts : Calories 164.2, Fat 1.8, SaturatedFat 0.5, Sodium 680.7, Carbohydrate 26.6, Fiber 6, Sugar 3, Protein 10.4
PORTUGUESE STYLE BEAN AND KALE SOUP
"2 links linguica" is about 13 oz of sausage, give of take. Really the whole recipe is a give or take kind of recipe, to taste. I have sometimes added a chopped carrot for color and taste. Also you can use chicken broth or stock. Really good on a cold night.
Provided by djunqx
Categories Portuguese
Time 1h40m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Chop linguica into rounds. In dutch over or large pot, heat 1 tbsp olive oil and add linguica, cook until linguica begins to golden and the oil begins to turn pink or orange. Add chopped onions, saute a few minutes. Add garlic, saute 1 minute. Add white beans, white pepper, and chicken broth/stock, bring to boil, reduce to medium low, Cover and cook 1 to 2 hours. Before serving, shred the kale and add to the pot and cook about 15 minutes (longer if you like it more wilted) Serve.
Nutrition Facts : Calories 355.5, Fat 4.7, SaturatedFat 1, Cholesterol 5.4, Sodium 280, Carbohydrate 58.9, Fiber 11.1, Sugar 4, Protein 21.2
MEDITERRANEAN KALE & WHITE BEAN SOUP WITH SAUSAGE
Pulled from Fine Cooking Magazine (Feb/Mar. 2008)--my current FAVORITE cooking magazine. I made it last night for the family, and WHOA, is it good! Granted I am blessed with two little boys and a husband who love nearly all food, but they all liked this one A LOT! It isn't overly brothy--consider adding a couple more cups of broth if you like it more "wet." It's garlicky, fairly simple, and very nutritious! The magazine says it's best served with crusty cheese toasts. I did just that, and served it with (Safeway brand) frozen five-cheese toast. YUM!
Provided by Battle in Seattle
Categories Clear Soup
Time 55m
Yield 10 cups, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon of the oil in a 4 or 5-quart heavy pot or Dutch oven over medium heat. Add sausage and cook, working to break into bite sized pieces, until lightly browned, about five minutes. With a slotted spoon, transfer the sausage to a plate, leaving any rendered fat in the pot.
- Add the remaining olive oil to the pot, increase the heat to medium-high, and add the onion. Cook, stirring frequently, until fragrant and beginning to soften, about 2 minutes.
- Add the carrot and celery and cook, stirring frequently, until they begin to soften and brown, about 2 minutes more. Be sure to scrape any brown bits from the bottom of the pan.
- Stir in the garlic, pepper flakes, salt & black pepper and cook, stirring, until the garlic is fragrant, about 1 minute more. Add the chicken broth and bring to a boil over high heat.
- When the broth reaches a boil, reduce the heat to medium, add the sausage along with any collected juices, and HALF of the beans.
- Mash the remaining cup of beans with a fork or wooden spoon and add them to the pot, stirring to distribute.
- Stir in the kale, adjust the heat as necessary to maintain a gentle simmer, and simmer until the kale is tender, 15 to 20 minutes. (I cover the pot loosely during this step to prevent too much reduction in the broth.).
- Stir in the lemon juice and zest just before serving.
- (It's even better the next day!).
KALE AND BEAN SOUP
This recipe is from my web-site ( www.portuguese-recipes.com ).It has many variations this is my rendition of it.It's a great meatless soup but you can always add sausage or even stew beef.
Provided by Gil24790
Categories Clear Soup
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
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).
KALE, SPINACH, AND CANNELLINNI BEAN SOUP
Make and share this Kale, Spinach, and Cannellinni Bean Soup recipe from Food.com.
Provided by Adina S.
Categories < 60 Mins
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 159, Fat 2.9, SaturatedFat 0.5, Sodium 362.4, Carbohydrate 27.1, Fiber 8.7, Sugar 6.5, Protein 8.3
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