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…
- Prep
- 16 min
- Cook
- 29 min
- Total
- 45 min
- Servings
- 6
- Difficulty
- Advanced
Ingredients
Quantities scale automatically with servings. Tap an ingredient to check it off as you go.
Cooking instructions
Step 1
PRESSURE COOKER METHOD
Step 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.
Step 3
Add the bay leaves, rosemary, and your choice(s) of the Parmesan rind, dried porcini, or broth powder.
Step 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.
Step 5
Remove the bay leaves and Parmesan rind, if using.
Step 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.
Step 7
STOVETOP METHOD
Step 8
Cover the beans with several inches of water and soak overnight.
Step 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.
Step 10
Drain the beans, reserving the bean broth.
Step 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.
Step 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.
Step 13
Remove the bay leaves and Parmesan rind, if using.
Step 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.
Recipe data from Spoonacular (spoonacular.com) · Original source
Read it through first
Skim all 14 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Supplied by Spoonacular's nutrition database.
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