Cannellini Bean And Kale Soup Recipe

Name: Cannellini Bean And Kale Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbs. extra-virgin olive oil; 1 medium yellow onion, finely chopped (1-1/2 cups); 1 medium carrot, peeled and finely chopped (3/4 cup); 1 medium celery stalk, finely chopped (3/4 cup); 1-1/2 tsp. minced fresh rosemary; 2 Tbs. tomato paste; 2 large cloves garlic, minced (1 Tbs.); 1 quart homemade or lower-salt vegetable broth; Two 15-oz. cans cannellini beans, rinsed and drained; 6 oz. Lacinato kale, center ribs removed, leaves chopped (about 4 firmly packed cups); 1 Parmigiano-Reggiano rind (1x3 inches; optional); 1-1/2 tsp. cider vinegar; Kosher salt and freshly ground black pepper

Servings: persons

1 Tbs. extra-virgin olive oil
1 medium yellow onion, finely chopped (1-1/2 cups)
1 medium carrot, peeled and finely chopped (3/4 cup)
1 medium celery stalk, finely chopped (3/4 cup)
1-1/2 tsp. minced fresh rosemary
2 Tbs. tomato paste
2 large cloves garlic, minced (1 Tbs.)
1 quart homemade or lower-salt vegetable broth
Two 15-oz. cans cannellini beans, rinsed and drained
6 oz. Lacinato kale, center ribs removed, leaves chopped (about 4 firmly packed cups)
1 Parmigiano-Reggiano rind (1x3 inches; optional)
1-1/2 tsp. cider vinegar
Kosher salt and freshly ground black pepper

1
Heat the oil in a 4- to 5-quart pot over medium heat. Add the onion, carrot, celery, and rosemary and cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Add the tomato paste and garlic and cook until fragrant, 45 seconds. Add the broth, beans, kale, and Parmigiano rind (if using). Bring to a boil, reduce the heat to medium low, and simmer gently until the vegetables are tender, about 15 minutes.
2
Stir the cider vinegar into the soup and season to taste with salt and pepper.
3
nutrition information (per serving):
4
Calories (kcal): 280; Fat (g): 6; Fat Calories (kcal): 50; Saturated Fat (g): 1; Protein (g): 12; Monounsaturated Fat (g): 2.5; Carbohydrates (g): 46; Polyunsaturated Fat (g): 1.5; Sodium (mg): 700; Cholesterol (mg): 0; Fiber (g): 12;

419

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 Tbs. extra-virgin olive oil, 1 medium yellow onion, finely chopped (1-1/2 cups), 1 medium carrot, peeled and finely chopped (3/4 cup), 1 medium celery stalk, finely chopped (3/4 cup), and more.

Yes, Cannellini Bean And Kale Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cannellini Bean And Kale Soup

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