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 even
- Prep time
- 13 min
- Cook time
- 31 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 0.25 cup olive oil
- 1 medium onion
- 1 head garlic
- 1 carrot
- 1 teaspoon kosher salt
- 2 bay leaves
- 1 teaspoon rosemary leaves
- 1 the following: parmesan rind)
- 2 cups navy
- 7 cups water
- 1 bunch dinosaur kale
- 1 juice of lemon
Instructions
- 1
PRESSURE COOKER METHOD
- 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.
- 3
Add the bay leaves, rosemary, and your choice(s) of the Parmesan rind, dried porcini, or broth powder.
- 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.
- 5
Remove the bay leaves and Parmesan rind, if using.
- 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.
- 7
STOVETOP METHOD
- 8
Cover the beans with several inches of water and soak overnight.
- 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.
- 10
Drain the beans, reserving the bean broth.
- 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.
- 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.
- 13
Remove the bay leaves and Parmesan rind, if using.
- 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.