White Bean And Kale Soup Recipe

Name: White Bean And Kale Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: White Bean and Kale Soup; Yield: 6 to 8 servings; Time: 11/2 to 3 hours, partially unattended; 1 pound dried white beans (such as cannellini, Great Northern, or navy), rinsed and picked over; 1/4 cup extra-virgin olive oil; 1 large yellow onion, chopped; 2 celery stalks, chopped; 1 large carrot, peeled and chopped; 5 garlic cloves, minced; Salt and black pepper; 6 cups vegetable stock; One 14.5-ounce can diced tomatoes; One 2-by-1-by-1/4-inch Parmesan rind, cut into bite-sized pieces, if desired; 3 fresh thyme sprigs; 1 bay leaf; 11/2 pounds kale; 1 tablespoon soy sauce; 1/4 cup roughly chopped basil leaves; Grated Parmesan cheese for garnish (optional)

Servings: persons

White Bean and Kale Soup
Yield: 6 to 8 servings
Time: 11/2 to 3 hours, partially unattended
1 pound dried white beans (such as cannellini, Great Northern, or navy), rinsed and picked over
1/4 cup extra-virgin olive oil
1 large yellow onion, chopped
2 celery stalks, chopped
1 large carrot, peeled and chopped
5 garlic cloves, minced
Salt and black pepper
6 cups vegetable stock
One 14.5-ounce can diced tomatoes
One 2-by-1-by-1/4-inch Parmesan rind, cut into bite-sized pieces, if desired
3 fresh thyme sprigs
1 bay leaf
11/2 pounds kale
1 tablespoon soy sauce
1/4 cup roughly chopped basil leaves
Grated Parmesan cheese for garnish (optional)

1
1. Put the beans in a large pot and add enough water to cover them by 2 to 3 inches. Cover and bring to a boil, then adjust the heat so the water simmers gently. Cook, stirring occasionally, until the beans are tender, 30 minutes to 2 hours, depending on their size; season with salt. (You can do this step a day or two ahead of time: Cool the beans, transfer them to an airtight container with their cooking liquid, and refrigerate until you're ready to make the soup.)
2
2. Put the olive oil in a large pot over medium-high heat. When it's hot, add the onion, celery, carrot, and garlic, and season with salt and pepper. Cook, stirring frequently, until the vegetables are very soft, 12 to 15 minutes. Add the drained beans along with the stock, tomatoes, Parmesan rind, thyme, and bay leaf. Stir, cover, and bring to a boil. Adjust the heat so the soup simmers steadily, and cook for 15 minutes.
3
3. Remove the thick stems and ribs from the kale and discard them; roughly chop the leaves. Stir the kale and soy sauce into the soup, cover, and cook until the kale is tender, about 10 minutes. Remove the thyme stems, bay leaf, and Parmesan rind (if desired). Stir in the basil and taste and adjust the seasoning. Serve hot, garnished with grated Parmesan cheese, if desired. (Store leftover soup in an airtight container in the refrigerator for up to several days
4
http://www.slate.com/blogs/browbeat/2013/12/26/a_vegetarian_white_bean_and_kale_soup_recipe_that_doesn_t_taste_vegetarian.html

913

kcal

Calories

Fat

154

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 19 ingredients. The key ingredients include: White Bean and Kale Soup, Yield: 6 to 8 servings, Time: 11/2 to 3 hours, partially unattended, 1 pound dried white beans (such as cannellini, Great Northern, or navy), rinsed and picked over, and more.

Yes, White 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.

White Bean And Kale Soup

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