Herbivoracious' White Bean and Kale Soup

Herbivoracious' White Bean and Kale Soup

VegetarianVeganGluten FreeDairy FreeVery Healthy

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 oil
    olive oil0.25 cup
  • onion
    onion1 medium
  • garlic
    garlic1 head
  • carrot
    carrot1
  • kosher salt
    kosher salt1 teaspoon
  • bay leaves
    bay leaves2
  • rosemary leaves
    rosemary leaves1 teaspoon
  • the following: parmesan rind)
    the following: parmesan rind)1
  • navy
    navy2 cups
  • water
    water7 cups
  • dinosaur kale
    dinosaur kale1 bunch
  • juice of lemon
    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

Source Information

Source: foodista.com

License:

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