KALE, SPINACH, AND CANNELLINNI BEAN SOUP RECIPE - FOOD.COM
Make and share this Kale, Spinach, and Cannellinni Bean Soup recipe from Food.com.
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Sauté onions, carrots, and celery in olive oil for 5-10 minutes until slightly tender.
- add kale and spinach and cool until wilted.
- Add everything else and bring to a boil, stirring occasionally.
- turn heat to low and summer for 15-30 minutes or until all veggies are fully cooked.
Nutrition Facts : Calories 159, FatContent 2.9, SaturatedFatContent 0.5, CholesterolContent 0, SodiumContent 362.4, CarbohydrateContent 27.1, FiberContent 8.7, SugarContent 6.5, ProteinContent 8.3
KALE & SPINACH SOUP | RACHAEL RAY IN SEASON
Provided by Rachael Ray Every Day
Total Time 45 minutes
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°. On a baking sheet, toss a handful of the kale with 1 tbsp. oil. Bake, turning once, until crisp, 7 to 8 minutes.
- In a dry skillet, cook the prosciutto over medium-high heat until crisp, 2 to 3 minutes. Transfer to paper towels; let cool. Crumble.
- In a large pot with a lid, heat the remaining 2 tbsp. oil over medium-high. Add the remaining kale, the leek, and coriander; season with salt and pepper. Cook, stirring often, until the kale wilts, about 5 minutes. Add the stock and beans. Cover partially and cook, stirring often, until the vegetables are tender, 15 to 20 minutes. Stir in the spinach and 1/2 cup cream. Puree the soup; season.
- Divide the soup among bowls. Drizzle with cream. Top with the kale chips and crispy prosciutto.
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