Herbivoracious' White Bean and Kale Soup

Ready in : 45 mins

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.

Diets

GLUTEN FREE

DAIRY FREE

LACTO OVO VEGETARIAN

VEGAN

Ingredients

olive oil

0.25 cup

onion

1 medium

garlic

1 head

carrot

1

kosher salt

1 teaspoon

bay leaves

2

rosemary leaves

1 teaspoon

the following: parmesan rind)

1

navy

2 cups

water

7 cups

dinosaur kale

1 bunch

juice of lemon

1

Cooking in Steps

1
PRESSURE COOKER METHOD

pressure cooker
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.

olive oil

carrot

garlic

onion

salt

pressure cooker
3
Add the bay leaves, rosemary, and your choice(s) of the Parmesan rind, dried porcini, or broth powder.

stock powder

bay leaves

parmesan

rosemary
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.

beans

water
5
Remove the bay leaves and Parmesan rind, if using.

bay leaves

parmesan
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.

extra virgin olive oil

lemon juice

seasoning

kale
7
STOVETOP METHOD

stove
8
Cover the beans with several inches of water and soak overnight.

beans

water
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.

beans

water

sauce pan
10
Drain the beans, reserving the bean broth.

beans

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.

olive oil

carrot

garlic

onion

salt

sauce pan
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.

stock powder

bay leaves

parmesan

rosemary

broth
13
Remove the bay leaves and Parmesan rind, if using.

bay leaves

parmesan
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.

extra virgin olive oil

lemon juice

seasoning

beans

kale

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Herbivoracious' White Bean and Kale Soup

Diets

GLUTEN FREE

DAIRY FREE

LACTO OVO VEGETARIAN

VEGAN

Ingredients

olive oil

0.25 cup

onion

1 medium

garlic

1 head

carrot

1

kosher salt

1 teaspoon

bay leaves

2

rosemary leaves

1 teaspoon

the following: parmesan rind)

1

navy

2 cups

water

7 cups

dinosaur kale

1 bunch

juice of lemon

1

Cooking in Steps

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.

olive oil

carrot

garlic

onion

salt

3 Add the bay leaves, rosemary, and your choice(s) of the Parmesan rind, dried porcini, or broth powder.

stock powder

bay leaves

parmesan

rosemary

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.

beans

water

5 Remove the bay leaves and Parmesan rind, if using.

bay leaves

parmesan

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.

extra virgin olive oil

lemon juice

seasoning

kale

7 STOVETOP METHOD

8 Cover the beans with several inches of water and soak overnight.

beans

water

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.

beans

water

10 Drain the beans, reserving the bean broth.

beans

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.

olive oil

carrot

garlic

onion

salt

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.

stock powder

bay leaves

parmesan

rosemary

broth

13 Remove the bay leaves and Parmesan rind, if using.

bay leaves

parmesan

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.