Herbivoracious' White Bean and Kale Soup

Name: Herbivoracious' White Bean and Kale Soup
Total time: 45 min
Yield: 6 servings
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

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.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

332 kcal

Calories

17 g

Protein

10 g

Fat

46 g

Carbs

Ingredients

For 6 servings

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.
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.