Navy Bean Soup With Rosemary And Kale Recipe

Name: Navy Bean Soup With Rosemary And Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups dried navy beans, rinsed and picked through; 3 tablespoons olive oil; 2 medium yellow onions, diced (3 cups); 4 celery ribs, diced (1 cup); 10 garlic cloves, roasted; 8 cups low-sodium chicken broth; 2 bay leaves; 1 teaspoon sea salt; 1/2 teaspoon freshly ground pepper; 1 bunch kale, stemmed, washed, and drained (8 cups); 1 1/2 tablespoons chopped fresh rosemary; Garnish: shaved Parmesan cheese

Servings: persons

1 1/2 cups dried navy beans, rinsed and picked through
3 tablespoons olive oil
2 medium yellow onions, diced (3 cups)
4 celery ribs, diced (1 cup)
10 garlic cloves, roasted
8 cups low-sodium chicken broth
2 bay leaves
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1 bunch kale, stemmed, washed, and drained (8 cups)
1 1/2 tablespoons chopped fresh rosemary
Garnish: shaved Parmesan cheese

1
Place beans in a Dutch oven; add water 2 inches above beans. Bring to a boil. Boil 1 minute; cover, remove from heat, and let stand 1 hour. Drain.
2
Heat oil in a large Dutch oven over medium heat. Add onion, and reduce heat to low; cook, stirring occasionally, 20 minutes or until tender and lightly caramelized. Add celery, and cook, stirring occasionally, 10 more minutes or until tender. Add garlic, and cook, stirring constantly, about 1 more minute.
3
Add beans, chicken broth, and next 3 ingredients, and bring mixture to a low boil; reduce heat to low, and simmer, partially covered, for 1 hour, until beans are tender. Tear the kale into small pieces, and stir into soup. Cook, stirring occasionally, 10 minutes or until kale is tender; discard bay leaves. Stir in rosemary. Serve immediately. Garnish, if desired.
4
Roasting garlic: Place 1 whole garlic head on a piece of aluminum foil, and drizzle with 1 tablespoon olive oil. Wrap tightly with foil, and roast at 400u00b0 for 45 minutes or until garlic is soft. Remove from foil, and set aside until cool enough to handle. Cut away the root end, and squeeze the paste from the garlic, discarding skins.

1430

kcal

Calories

Fat

113

Carbs

174

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 1/2 cups dried navy beans, rinsed and picked through, 3 tablespoons olive oil, 2 medium yellow onions, diced (3 cups), 4 celery ribs, diced (1 cup), and more.

Yes, Navy Bean Soup With Rosemary And Kale 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.

That's it — enjoy your meal!

Navy Bean Soup With Rosemary And Kale

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions