Tuscan White Bean Soup With Kale Food

TUSCAN WHITE BEAN SOUP WITH KALE

Steps:

• Dice the onions and carrots. Chop the rosemary and pick the thyme leaves and set aside.
• Place a large stock pot over medium heat and add 1 tbsp of olive oil. Once the oil is hot, add onions and sweat until translucent but not browning, about 5 - 8 minutes.
• Add carrots to the pot with the onions until they begin to sweat and turn bright orange, about 2 minutes. Season carrot/onion mixture with salt.
• Make a space in the center of the pot, drizzle in another tablespoon of olive oil and let it heat up a bit. Add the fresh herbs and let them sizzle in the oil for about a minute, then stir to combine.(see recipe notes)
• Clear a space in the center of the pan and add the tomato paste. Let it sizzle and cook for a minute, until the color seems to darken a bit. Stir to combine with other ingredients in the pan.
• Add both cans of cannellini beans ALONG WITH THE LIQUID IN THE CAN! This liquid is going to thicken the soup and give it additional flavor. Season with salt.
• Add 8 cups of water and the parmesan rind if using. Tear the kale from the stems and add to soup in large chunks.
• Cover and bring to a boil. Lower heat to a medium simmer for 20-30 minutes. Season with salt and pepper to taste.
• Serve topped with freshly grated parmesan cheese.

TUSCAN WHITE BEAN KALE SOUP

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.

TUSCAN WHITE BEAN SOUP WITH HAM AND KALE

Steps:

• Heat oil in a large saucepan over medium-high heat. Add ham, onion and garlic and cook 3 minutes, until onion is tender.
• Add sage and cook 1 minute, until sage is fragrant.
• Add broth and beans and bring to a simmer. Reduce heat to medium-low and simmer 10 minutes.
• Add kale and cook 1 minute, until kale wilts.
• Season to taste with salt and pepper.

TUSCAN KALE AND WHITE BEAN STEW

Steps:

• Combine the vegetable base and 8 cups water in a saucepan. Bring to a simmer, whisking to dissolve the base. Set aside.
• Place a Dutch oven or soup pot over medium-high heat. Add the butter substitute and olive oil and heat until melted. Add the carrots, celery and onions and season with salt and pepper. Saute until tender, about 5 minutes. Tie the thyme and rosemary into a bundle with kitchen string and add it to the pot along with the garlic. Cook for 1 minute more.
• 3. Add the beans and their liquid, the lemon zest and vegetable stock. Bring to a simmer and cook until the beans are tender, about 10 minutes. Add the kale, season with salt and pepper and simmer until the kale has wilted and softened a bit, 7 to 8 minutes.
• Divide the soup among bowls and drizzle with olive oil.

TUSCAN WHITE BEAN AND KALE SOUP

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.

TUSCAN WHITE BEAN SOUP

Steps:

• In a 4 quart saucepan, over medium high heat, cook olive oil, onion, carrot, celery and potato until lightly browned, about 5 minutes, stirring frequently.
• Add chicken broth, pepper and water; increase heat to high and bring to a boil.
• Reduce heat to low, cover and simmer for 10 minutes or until vegetables are tender.
• Increase heat to high; stir in beans with their liquid and pasta and heat to a boil.
• Reduce heat to low; cover and simmer for 15 minutes or until pasta is done, stirring occasionally.
• Stir in escarole until heated through.

TUSCAN WHITE BEAN AND BREAD SOUP (RIBOLLITA)

Steps:

• Adjust an oven rack to the middle position and heat the oven to 300 degrees.
• Spread the bread cubes out over a rimmed baking sheet and bake until dried but not browned, about 30 minutes; set aside.
• Process half the beans and 1/4 cup sof the water in a food processor until mostly smooth, about 12 pulses, stopping to scrape down the sides of the bowl as needed; set aside.
• Heat oil in a large Dutch oven over medium heat until shimmering.
• Add carrots, onion, kale stems, and 1/2 teaspoons salt and cook until vegetables are softened, 8 to 10 minutes.
• Stir in the garlic and cook until fragrant, about 30 seconds.
• Stir in tomatoes and cook until softened, about 2 minutes.
• Stir in pureed beans, remaining whole beans, remaining water, kale leaves, potato, and bay leaves and bring to a simmer.
• Reduce heat to low, partially cover, and simmer until potato is tender, about 40 minutes.
• Stir in rosemary sprig and 2 cups of dried bread cubes into the soup, cover, and let stand off the heat until the bread is soggy and falling apart, 15 to 20 minutes.
• Discard rosemary sprig and bay leaves and stir to break up bread pieces and thicken the soup.
• Season to taste with salt and pepper.
• Divide remaining bread cubes among individual bowls and ladle thickened soup over the top.
• Drizzle olive oil over top of each portion and serve, passing out the Parmesan cheese separately.