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
KALE AND WHITE BEAN SOUP
This is a delicious vegan soup for fall and winter--hearty yet healthy. The 8 cloves of garlic make it extra yummy :) I've added beet greens as well--and the more greens the better, IMO. Make sure you really wilt and reduce the greens so that they melt in your mouth... So delicious! Enjoy.
Provided by wendywendy
Categories Greens
Time 45m
Yield 6-10 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil in a large soup pot over medium-high heat. Add garlic, onion and carrots, and saute until the onion is translucent and the carrots are getting soft.
- Add the washed and chopped kale and saute for 10-15 minutes, until the kale is reduced and nice and soft.
- Add 3 cups of the vegetable broth, the beans (reserving as stated above), the tomatoes, and the seasonings.
- Simmer for 5 minutes.
- While simmering, use a stick blender or regular blender to combine the reserved beans and broth.
- Add the bean and broth mixture and simmer 5 more minutes.
Nutrition Facts : Calories 229.1, Fat 3, SaturatedFat 0.5, Sodium 29.6, Carbohydrate 40.7, Fiber 9.7, Sugar 5.7, Protein 12.2
PASTA, KALE AND WHITE BEAN SOUP
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the bacon in a large pot or Dutch oven over medium heat and cook, stirring occasionally, until crisp, about 4 minutes. Add the onion and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the carrots, garlic, tomato paste, thyme and 1/2 teaspoon each salt and pepper and cook until the carrots begin to soften, about 2 minutes.
- Add the chicken broth, 6 cups water and the parmesan rind. Increase the heat to high; cover and bring to a boil. Add the pasta and beans and cook, uncovered, 5 minutes. Reduce the heat to medium and add the kale. Simmer, uncovered, until slightly thickened, about 7 minutes. Remove the parmesan rind, stir in half of the grated cheese and season with salt and pepper. Ladle into bowls and top with the remaining cheese.
- Per Serving: Calories: 499; Total Fat: 16 grams; Saturated Fat: 6 grams; Protein: 23 grams; Total carbohydrates: 66 grams; Sugar: grams; Fiber: 9 grams; Cholesterol: 44 milligrams; Sodium: 763 milligrams
BIG RAY'S WHITE BEAN, KALE, AND KIELBASA SOUP
This soulful soup, made with a Polish twist, uses kielbasa for a hearty meal to enjoy on those cool autumn evenings.
Provided by bfr610
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Roll kale leaves into tight tubes and cut crosswise into 1/4-inch strips.
- Heat oil in a large, heavy saucepan over medium heat. Cook and stir kielbasa in hot oil until browned, about 5 minutes. Stir green onion with sausage; cook until onions soften, about 3 minutes. Add kale; cook and stir until kale wilts, about 3 minutes.
- Pour chicken broth over kielbasa mixture; add beans and stir. Bring the mixture to a boil, reduce heat to low, and cook at a simmer until kale is completely tender, about 15 minutes. Season mixture with salt and pepper and top with Parmesan cheese.
Nutrition Facts : Calories 404.4 calories, Carbohydrate 40.1 g, Cholesterol 37.6 mg, Fat 20.1 g, Fiber 9 g, Protein 19.7 g, SaturatedFat 5.9 g, Sodium 869.8 mg, Sugar 2.5 g
QUICK TOMATO, WHITE BEAN AND KALE SOUP
A hearty bean soup does not always require hours on the stove. Using the canned variety cuts the cook time down drastically for this colorful recipe, which takes no more than an hour start to finish. You can save even more time by tackling some prep while starting to sauté the soup.
Provided by Martha Rose Shulman
Categories dinner, weekday, soups and stews, main course
Time 55m
Yield Serves 4 to 6
Number Of Ingredients 16
Steps:
- Heat the olive oil over medium heat in a large, heavy soup pot and add the onion, carrot, and celery and a pinch of salt. Cook, stirring often, until the vegetables are tender, about 8 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the tomatoes and juice from the can, add another pinch of salt and cook, stirring often, for 5 to 10 minutes, until the tomatoes have cooked down slightly.
- Add the water, tomato paste, oregano, potato, and salt to taste. Bring to a boil, add the bouquet garni, cover and simmer 10 to 15 minutes, until the potatoes are just about tender.
- Add the kale and simmer another 10 minutes, until the kale and potatoes are tender and the soup is fragrant. Taste, adjust salt, and add pepper. Stir in the beans and heat through for 5 minutes. Serve, sprinkling some Parmesan over each bowl.
Nutrition Facts : @context http, Calories 180, UnsaturatedFat 2 grams, Carbohydrate 32 grams, Fat 3 grams, Fiber 8 grams, Protein 9 grams, SaturatedFat 0 grams, Sodium 1139 milligrams, Sugar 5 grams
WHITE BEAN SOUP WITH KALE
Pat: Creamy, smoky white beans, simmered with some kind of pork fat, are a Southern staple, especially when served with a wedge of warm cornbread. This white-bean soup is finished with kale, a nourishing green that's packed with vitamins A and C (the leaves are so pretty that Gina uses the green and purple varieties to decorate her party trays). Smoked sausage makes a great addition to this soup, and what we do then is leave out the bacon and add 1/2 pound of sliced smoked sausage instead. (You've heard the expression "an eye for an eye" in Memphis we say "a pig for a pig.")
Yield serves 6 to 8
Number Of Ingredients 17
Steps:
- Place the beans in a large pot. Add enough water to cover by 2 inches, and soak the beans overnight. Drain.
- Heat the olive oil in a large pot over medium-high heat. Add the onion, leeks, tomato, carrot, celery, garlic, and bacon, and sauté until the vegetables are tender, about 6 minutes. Add the beans, stock, thyme, rosemary, and water, and bring the soup to a boil. Reduce the heat to medium low, then cover and simmer, stirring occasionally, until the beans are very tender, about 50 minutes. Then stir in the kale and simmer until the leaves are tender, about 15 more minutes. Season the soup to taste with salt, pepper, and hot sauce.
TUSCAN WHITE BEAN SOUP WITH HAM AND KALE
Make and share this Tuscan White Bean Soup With Ham and Kale recipe from Food.com.
Provided by IHeartBobert
Categories < 30 Mins
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 9
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.
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
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