Cannellini Bean Soup With Kale Carrots Recipes

CANNELLINI BEAN, CARROT, AND KALE SOUP |

Steps:

• Check out this delicious recipe!

TUSCAN KALE, CARROT AND CANNELLINI BEAN SOUP

Steps:

• Bring carrots, broth, tomatoes and 2 cups water to a simmer in a a large stockpot with steamer insert over medium heat.
• Place kale, whole basil leaves and whole chives in steamer insert.
• Place steamer inside stockpot, cover and steam 5 to 7 minutes while broth is simmering.
• Remove and discard basil and chives.
• Add kale, beans, and vinegar to soup, and return to a simmer until carrots and potatoes are cooked. Soft firm but not mushy. This should only take another minute or two
• Season with salt and pepper.
• Stir in chopped basil and chives just before serving.

CANNELLINI BEAN AND KALE SOUP

Steps:

• Heat the oil in a 4- to 5-quart pot over medium heat. Add the onion, carrot, celery, and rosemary and cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Add the tomato paste and garlic and cook until fragrant, 45 seconds. Add the broth, beans, kale, and Parmigiano rind (if using). Bring to a boil, reduce the heat to medium low, and simmer gently until the vegetables are tender, about 15 minutes. Stir the cider vinegar into the soup and season to taste with salt and pepper.

SAVORY KALE, CANNELLINI BEAN, AND POTATO SOUP

Steps:

• Heat the olive oil in a large Dutch oven over medium heat; cook and stir the onion until softened and translucent, about 5 minutes. Stir in the carrot and garlic, and cook for 5 minutes more.
• Pour in the chicken broth, water, and white wine; stir in the potatoes, rosemary, sage, and thyme. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Add the cannelini beans, kale, chile pepper, and black pepper, and simmer, covered, for 30 more minutes.

BEAN SOUP WITH KALE

Steps:

• In a large pot, heat olive oil. Add garlic and onion; saute until soft. Add kale and saute, stirring, until wilted. Add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper. Simmer 5 minutes. In a blender or food processor, mix the remaining beans and broth until smooth. Stir into soup to thicken. Simmer 15 minutes. Ladle into bowls; sprinkle with chopped parsley.

KALE, SPINACH, AND CANNELLINNI BEAN SOUP

Steps:

• Sauté onions, carrots, and celery in olive oil for 5-10 minutes until slightly tender.
• add kale and spinach and cool until wilted.
• Add everything else and bring to a boil, stirring occasionally.
• turn heat to low and summer for 15-30 minutes or until all veggies are fully cooked.