winterybella
Guru
I have seen some speak of soup in the cold of winter but on a summer's day I am happy with a bowl of soup all the same. Granted, soup in my household is requested mostly when someone is ill but I still like to stock up my soup recipes. So here goes my White Bean and Kale Soup. Just so you know, I don't think I've seen any white beans around here but green ones are just as well for this recipe I would think.
White Bean and Kale Soup
Servings: about 8
Ingredients
1-2 teaspoons extra-virgin olive oil
3 stalks celery, chopped
1/2 cup carrots, chopped (about 1-2 medium carrots)
1 medium yellow onion, chopped
2 cloves garlic, minced
4 cups water
4 cups vegetable broth
5-6 red potatoes, chopped (I leave the skins on!)
Two 15-ounce cans cannellini beans (white kidney beans), or 5 cups fresh cooked beans
One large bunch kale (any type-I’ve used all kinds, but I like lacinato for this), deveined and torn into pieces
1/4 cup heavy cream, optional
Salt and pepper, to taste
Instructions
1. In a sauté pan over medium heat, heat the olive oil until shimmering.
2. Add the celery, carrots, and onion, and cook, until the onions are softened, about 4-5 minutes or so.
3. Add the garlic and cook, stirring constantly, for another minute or so. Remove from heat and set aside.
4. Meanwhile, in a large saucepot over medium-high heat, bring the water and the vegetable broth to a boil.
5. Add the cooked vegetables and the potatoes to the boiling water/broth mixture. Reduce the heat to medium-low and let simmer for about 20-30 minutes (or until the potatoes are cooked through).
6. Add the beans, kale, and the cream (if using) and cook, stirring frequently, until completely heated through and the kale is wilted, about 10-15 minutes. Season with salt and pepper to taste.
Source: A Curvy Carrot original. http://www.thecurvycarrot.com/2012/10/17/white-bean-and-kale-soup/
White Bean and Kale Soup
Servings: about 8
Ingredients
1-2 teaspoons extra-virgin olive oil
3 stalks celery, chopped
1/2 cup carrots, chopped (about 1-2 medium carrots)
1 medium yellow onion, chopped
2 cloves garlic, minced
4 cups water
4 cups vegetable broth
5-6 red potatoes, chopped (I leave the skins on!)
Two 15-ounce cans cannellini beans (white kidney beans), or 5 cups fresh cooked beans
One large bunch kale (any type-I’ve used all kinds, but I like lacinato for this), deveined and torn into pieces
1/4 cup heavy cream, optional
Salt and pepper, to taste
Instructions
1. In a sauté pan over medium heat, heat the olive oil until shimmering.
2. Add the celery, carrots, and onion, and cook, until the onions are softened, about 4-5 minutes or so.
3. Add the garlic and cook, stirring constantly, for another minute or so. Remove from heat and set aside.
4. Meanwhile, in a large saucepot over medium-high heat, bring the water and the vegetable broth to a boil.
5. Add the cooked vegetables and the potatoes to the boiling water/broth mixture. Reduce the heat to medium-low and let simmer for about 20-30 minutes (or until the potatoes are cooked through).
6. Add the beans, kale, and the cream (if using) and cook, stirring frequently, until completely heated through and the kale is wilted, about 10-15 minutes. Season with salt and pepper to taste.
Source: A Curvy Carrot original. http://www.thecurvycarrot.com/2012/10/17/white-bean-and-kale-soup/
Don't you get canned white beans there? I suppose I'm spoilt as I can buy almost any kind of beans here in the UK.