WHITE BEAN AND KALE SOUP RECIPES

Name: Kale and White Bean Soup
Prep time: 25 min
Total time: 45 min
Ingredients: 1 pound kale, stems (and veins, if desired) removed and leaves washed; 2 tablespoons olive oil; 1 onion, chopped; 2 cans cannellini beans, (14.5 ounces each), drained and rinsed; 4 cups water; 2 cups chicken stock, or reduced-sodium canned broth; Salt and pepper; 4 thick slices country bread; Grated Parmesan cheese, (optional)

KALE AND WHITE BEAN SOUP RECIPE | MARTHA STEWART

Kale and White Bean Soup Recipe | Martha Stewart image

Mash the beans, and use them to thicken the broth; leave some whole for added texture.

Provided by Martha Stewart

Categories Soup Recipes

Total Time 45 minutes

Prep Time 25 minutes

Number Of Ingredients 9

Ingredients

1 pound kale, stems (and veins, if desired) removed and leaves washed
2 tablespoons olive oil
1 onion, chopped
2 cans cannellini beans, (14.5 ounces each), drained and rinsed
4 cups water
2 cups chicken stock, or reduced-sodium canned broth
Salt and pepper
4 thick slices country bread
Grated Parmesan cheese, (optional)

Steps:

Cut or tear the kale into 1/2-inch strips. In a medium saucepan, heat 1 tablespoon oil over medium-high heat. Add onion, and cook until softened, about 5 minutes.
Add about half of the beans, and lightly mash with a fork. Add water and stock, and bring to a boil. Stir in kale, remaining beans, 1 teaspoon salt, and 1/4 teaspoon pepper. Partially cover, reduce heat, and simmer until kale is tender, about 20 minutes.
Toast bread. Ladle soup into bowls, top with toast, and drizzle with remaining tablespoon olive oil. Sprinkle with Parmesan, if desired.

Nutrition Facts : Calories 441 g, FatContent 12 g, ProteinContent 22 g

KALE AND WHITE BEAN SOUP RECIPE | REAL SIMPLE

Kale and White Bean Soup Recipe | Real Simple image

Provided by Sara Quessenberry

Total Time 30 minutes

Yield Serves 8

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
4 cloves garlic, chopped
2 stalks celery, sliced
1 large onion, chopped
kosher salt and black pepper
2 15.5-ounce cans cannellini beans, rinsed
1 cup small soup pasta, such as tubettini, ditalini, or orzo (4 ounces)
1 bunch kale, thick stems discarded and leaves torn into 2-inch pieces (8 cups)
2 tablespoons chopped fresh rosemary
½ cup shaved Parmesan (2 ounces), plus 1 piece rind (optional)
1 tablespoon fresh lemon juice
1 loaf country bread, warmed

Steps:

Heat the oil in a large pot over medium-high heat.
Add the garlic, celery, onion, 1 ½ teaspoons salt, and ½ teaspoon pepper and cook, stirring occasionally, until tender, 4 to 6 minutes.
Add the beans, pasta, kale, rosemary, 8 cups water, and Parmesan rind (if using). Cover and bring to a boil.
Reduce heat and simmer until the pasta and kale are tender, 4 to 5 minutes.
Remove the Parmesan rind. Stir in the lemon juice and sprinkle with the shaved Parmesan before serving. Serve with the bread.

Nutrition Facts : Calories 205 calories, CarbohydrateContent 29 g, CholesterolContent 5 mg, FatContent 6 g, FiberContent 5 g, ProteinContent 10 g, SaturatedFatContent 2 g, SodiumContent 610 mg, SugarContent 1 g

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