Herbivoracious' White Bean and Kale Soup
Basic Information
- Servings: 6
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 97.81
- Health score: 100.00
- Weight Watcher points: 8.00
Summary
Herbivoracious' White Bean and Kale Soup might be a good recipe to expand your main course recipe box. One serving contains 332 calories, 17g of protein, and 10g of fat. This recipe serves 6 and costs 78 cents per serving. 10 people were impressed by this recipe. It will be a hit at your Autumn event. Head to the store and pick up juice of lemon, carrot, dinosaur kale, and a few other things to make it today. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. All things considered, we decided this recipe deserves a spoonacular score of 94%. This score is tremendous. Kale And White Bean Soup, White Bean And Kale Soup, and White Bean Kale Soup are very similar to this recipe.
Ingredients
olive oil0.25 cup
onion1 medium
garlic1 head
carrot1
kosher salt1 teaspoon
bay leaves2
rosemary leaves1 teaspoon
the following: parmesan rind)1
navy2 cups
water7 cups
dinosaur kale1 bunch
juice of lemon1
Instructions
Step 1
PRESSURE COOKER METHOD
Step 2
In the pressure cooker base, but without pressure, heat the olive oil over medium-high heat. Saut the onion, garlic, carrot, and 1 teaspoon salt until the onion is translucent, about 4 minutes.
Step 3
Add the bay leaves, rosemary, and your choice(s) of the Parmesan rind, dried porcini, or broth powder.
Step 4
Add the dry beans and water. Bring up to high pressure and cook for 40 minutes, then allow the pressure to release naturally. Open the lid.
Step 5
Remove the bay leaves and Parmesan rind, if using.
Step 6
Add the kale and lemon juice and simmer for 10 minutes, until the kale is tender. Taste and adjust the seasoning, then serve, garnished with a generous drizzle of extra-virgin olive oil.
Step 7
STOVETOP METHOD
Step 8
Cover the beans with several inches of water and soak overnight.
Step 9
Drain the beans and place in a large saucepan. Cover with water by at least 2 inches and bring to a boil. Reduce the heat and simmer the beans until tender, about 1 1/2 to 2 hours.
Step 10
Drain the beans, reserving the bean broth.
Step 11
In a large saucepan, heat the olive oil over medium-high heat. Saut the onion, garlic, carrot, and 1 teaspoon salt until the onion is translucent, about 4 minutes.
Step 12
Add 4 cups of the bean broth, the bay leaves, rosemary, and your choice of the Parmesan rind, dried porcini, or broth powder. Bring to a simmer and cook for 30 minutes.
Step 13
Remove the bay leaves and Parmesan rind, if using.
Step 14
Add the beans, kale, and lemon juice and simmer for 10 minutes, until the kale is tender. Taste and adjust the seasoning, then serve, garnished with a generous drizzle of extra-virgin olive oil.
Categories
Dish Types: lunch, soup, main course, main dish, dinner
Diets: gluten free, dairy free, lacto ovo vegetarian, vegan
Occasions: fall, winter