gluten freedairy freelacto ovo vegetarian💚 Healthy
Herbivoracious' White Bean and Kale Soup
Cook Time
45 min
Servings
6 people
Likes
—
Ingredients
12 items
About
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
- 1/4 cup extra-virgin olive oil, plus additional for garnish
- 1 medium onion, finely diced
- 1 whole head garlic, peeled and minced
- 1 carrot, finely diced
- 1 teaspoon kosher salt
- 2 bay leaves
- 1 teaspoon minced fresh rosemary leaves
- 1 or more of the following: 1 Parmesan rind or 3/4 ounce dried porcini mushrooms or 2 tablespoons vegetable broth powder (gluten-free if needed)
- 2 cups dried white beans such as cannellini or navy, rinsed and picked over
- 7 cups water
- 1 bunch dinosaur (lacinato) kale, stems stripped and discarded, leaves cut into ribbons and thoroughly washed
- Juice of 1 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.