VEGETARIAN KALE AND WHITE BEAN SOUP RECIPES

BEAN SOUP WITH KALE RECIPE | ALLRECIPES

Bean Soup With Kale Recipe | Allrecipes image

Each serving supplies 7mg of lutein, a healthy dose for the day.

Provided by Allrecipes Member

Yield 8 servings

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil or canola oil
8 large garlic cloves, crushed or minced
1 medium yellow onion, chopped
4 cups chopped raw kale
4 cups low-fat, low-sodium chicken or vegetable broth
2 (15 ounce) cans white beans, such as cannellini or navy, undrained
4 plum tomatoes, chopped
2 teaspoons dried Italian herb seasoning
Salt and pepper to taste
1 cup chopped parsley

Steps:

In a large pot, heat olive oil. Add garlic and onion; saute until soft. Add kale and saute, stirring, until wilted. Add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper. Simmer 5 minutes. In a blender or food processor, mix the remaining beans and broth until smooth. Stir into soup to thicken. Simmer 15 minutes. Ladle into bowls; sprinkle with chopped parsley.

Nutrition Facts : Calories 182.3 calories, CarbohydrateContent 31 g, FatContent 2.5 g, FiberContent 7.3 g, ProteinContent 11 g, SaturatedFatContent 0.4 g, SodiumContent 220.4 mg, SugarContent 1.8 g

QUICK TOMATO, WHITE BEAN AND KALE SOUP - NYT COOKING

Quick Tomato, White Bean and Kale Soup - NYT Cooking image

A hearty bean soup does not always require hours on the stove. Using the canned variety cuts the cook time down drastically for this colorful recipe, which takes no more than an hour start to finish. You can save even more time by tackling some prep while starting to sauté the soup.

Provided by Martha Rose Shulman

Total Time 55 minutes

Yield Serves 4 to 6

Number Of Ingredients 17

Ingredients

1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 large carrot, chopped

1 stick celery, chopped (optional)
Salt to taste
2 large garlic cloves, minced
1 14-ounce can chopped tomatoes, with juice
6 cups water
1 tablespoon tomato paste
1 teaspoon oregano
1 medium Yukon gold potato (about 6 ounces), diced
A bouquet garni made with a bay leaf, a couple of sprigs each parsley and thyme, and a Parmesan rind (optional – but it does add flavor; use what you have for this)
1/2 pound kale, stemmed, washed thoroughly, and chopped or cut in slivers (4 cups chopped)
1 can white beans, drained and rinsed
Freshly ground pepper
Grated Parmesan for serving

Steps:

Heat the olive oil over medium heat in a large, heavy soup pot and add the onion, carrot, and celery and a pinch of salt. Cook, stirring often, until the vegetables are tender, about 8 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the tomatoes and juice from the can, add another pinch of salt and cook, stirring often, for 5 to 10 minutes, until the tomatoes have cooked down slightly.
Add the water, tomato paste, oregano, potato, and salt to taste. Bring to a boil, add the bouquet garni, cover and simmer 10 to 15 minutes, until the potatoes are just about tender.
Add the kale and simmer another 10 minutes, until the kale and potatoes are tender and the soup is fragrant. Taste, adjust salt, and add pepper. Stir in the beans and heat through for 5 minutes. Serve, sprinkling some Parmesan over each bowl.

Nutrition Facts : @context http//schema.org, Calories 180, UnsaturatedFatContent 2 grams, CarbohydrateContent 32 grams, FatContent 3 grams, FiberContent 8 grams, ProteinContent 9 grams, SaturatedFatContent 0 grams, SodiumContent 1139 milligrams, SugarContent 5 grams

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