Chestnut and Kale Soup Recipe

Name: Chestnut and Kale Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound dried white beans such as cannellini, Great Northern, or navy (about 1 1/4 cups), picked over and rinsed; 1/4 pound thinly sliced pancetta, chopped; 1 large onion, chopped; 3 garlic cloves, finely chopped; 3 tablespoons extra-virgin olive oil; 1 (14-ounce) can whole tomatoes in juice, drained, reserving juice, and chopped; 3 1/2 cups low-sodium chicken broth (28 fluid ounces); 2 cups water; 1 piece Parmigiano-Reggiano rind (roughly 3 by 2 by 1/2 inch); 1 1/2 teaspoons salt; 1/4 teaspoon black pepper; 1 1/2 cups bottled peeled cooked whole chestnuts (8 ounces), halved; 1/2 pound cavolo nero or regular green kale, stems and center ribs discarded and leaves torn into bite-size pieces; 2 teaspoons chopped fresh thyme; Accompaniment: grated Parmigiano-Reggiano; Garnish: Parmigiano-Reggiano shavings; extra-virgin olive oil for drizzling; black pepper; fresh thyme sprigs; whole chestnuts

Servings: persons

1/2 pound dried white beans such as cannellini, Great Northern, or navy (about 1 1/4 cups), picked over and rinsed
1/4 pound thinly sliced pancetta, chopped
1 large onion, chopped
3 garlic cloves, finely chopped
3 tablespoons extra-virgin olive oil
1 (14-ounce) can whole tomatoes in juice, drained, reserving juice, and chopped
3 1/2 cups low-sodium chicken broth (28 fluid ounces)
2 cups water
1 piece Parmigiano-Reggiano rind (roughly 3 by 2 by 1/2 inch)
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1 1/2 cups bottled peeled cooked whole chestnuts (8 ounces), halved
1/2 pound cavolo nero or regular green kale, stems and center ribs discarded and leaves torn into bite-size pieces
2 teaspoons chopped fresh thyme
Accompaniment: grated Parmigiano-Reggiano
Garnish: Parmigiano-Reggiano shavings; extra-virgin olive oil for drizzling; black pepper; fresh thyme sprigs; whole chestnuts

1
Soak beans in cold water to cover by 2 inches in a bowl at room temperature at least 8 hours, or quick-soak (see cooks' note, below).
2
Drain well in a colander.
3
Cook pancetta, onion, and garlic in oil in a wide 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until browned, about 8 minutes.
4
Add tomatoes with juice, beans, broth, water, cheese rind, salt, and pepper and simmer, uncovered, until beans are tender, 45 minutes to 1 hour.
5
Discard cheese rind and stir in chestnuts.
6
Transfer 2 cups soup to a blender and puree until smooth (use caution when blending hot liquids), then return to pot.
7
Stir in kale and simmer, uncovered, stirring occasionally, until leaves are tender, 10 to 15 minutes.
8
Stir in thyme.

717

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 16 ingredients. The key ingredients include: 1/2 pound dried white beans such as cannellini, Great Northern, or navy (about 1 1/4 cups), picked over and rinsed, 1/4 pound thinly sliced pancetta, chopped, 1 large onion, chopped, 3 garlic cloves, finely chopped, and more.

Yes, Chestnut 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.

Chestnut and Kale Soup

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