Herbivoracious' white bean and kale soup
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
extra virgin olive oil
54 ml
onion
1 medium
whole garlic clove
1 head
carrots
1
kosher salt
1 tsp
bay leaves
2
fresh rosemary
1 tsp
dried porcini mushrooms
1
white dried beans
404 g
water
1.66 l
kale
1 bunch
lemon juice
1
Method
- PRESSURE COOKER METHOD
- 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.
- Add the bay leaves, rosemary, and your choice(s) of the Parmesan rind, dried porcini, or broth powder.
- 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.
- Remove the bay leaves and Parmesan rind, if using.
- 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.
- STOVETOP METHOD
- Cover the beans with several inches of water and soak overnight.
- 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.
- Drain the beans, reserving the bean broth.
- 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.
- 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.
- Remove the bay leaves and Parmesan rind, if using.
- 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.
Nutrition:
Carbs
46 g
Fat
9 g
Protein
16 g
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