Herbivoracious' White Bean and Kale Soup

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.

Ingredients

olive oil

olive oil

0.25 cup

onion

onion

1 medium

garlic

garlic

1 head

carrot

carrot

1

kosher salt

kosher salt

1 teaspoon

bay leaves

bay leaves

2

rosemary leaves

rosemary leaves

1 teaspoon

the following: parmesan rind)

the following: parmesan rind)

1

navy

navy

2 cups

water

water

7 cups

dinosaur kale

dinosaur kale

1 bunch

juice of lemon

juice of lemon

1

Cooking in Steps

  1. 1
    PRESSURE COOKER METHOD

    pressure cooker
    pressure cooker
  2. 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

    olive oil

    carrot

    carrot

    garlic

    garlic

    onion

    onion

    salt

    salt

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

    stock powder

    stock powder

    bay leaves

    bay leaves

    parmesan

    parmesan

    rosemary

    rosemary

  4. 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

    beans

    water

    water

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

    bay leaves

    bay leaves

    parmesan

    parmesan

  6. 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

    extra virgin olive oil

    lemon juice

    lemon juice

    seasoning

    seasoning

    kale

    kale

  7. 7
    STOVETOP METHOD

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

    beans

    beans

    water

    water

  9. 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

    beans

    water

    water

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

    beans

    beans

    broth

    broth

  11. 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

    olive oil

    carrot

    carrot

    garlic

    garlic

    onion

    onion

    salt

    salt

    sauce pan
    sauce pan
  12. 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

    stock powder

    bay leaves

    bay leaves

    parmesan

    parmesan

    rosemary

    rosemary

    broth

    broth

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

    bay leaves

    bay leaves

    parmesan

    parmesan

  14. 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

    extra virgin olive oil

    lemon juice

    lemon juice

    seasoning

    seasoning

    beans

    beans

    kale

    kale