Kale Spinach And Cannellinni Bean Soup Recipes

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SAUSAGE & CANNELLINI BEAN SOUP



Sausage & Cannellini Bean Soup image

Here's my reproduction of a dish from a famous Chicago eatery. We think it rivals the original. I usually cook this at least once a week. It's a tasty way to keep my lunchbox full of healthy options. -Marilyn McGinnis, Peoria, Arizona

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

3 Italian turkey sausage links (4 ounces each), casings removed
1 medium onion, chopped
2 garlic cloves, minced
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 cup water
1/4 cup white wine or additional reduced-sodium chicken broth
1/4 teaspoon pepper
1 bunch escarole or spinach, chopped
4 teaspoons shredded Parmesan cheese

Steps:

  • Cook the sausage and onion in a large saucepan over medium heat until meat is no longer pink; drain. Add garlic; cook 1 minute longer., Stir in the beans, broth, water, wine and pepper. Bring to a boil. Add escarole; heat through. Sprinkle with cheese.

Nutrition Facts : Calories 232 calories, Fat 6g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 837mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 9g fiber), Protein 17g protein.

CANNELLINI BEAN SOUP WITH KALE AND GARLIC-OLIVE OIL CROSTINI



Cannellini Bean Soup with Kale and Garlic-Olive Oil Crostini image

Provided by Dave Lieberman

Categories     side-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 10

1/4 cup extra-virgin olive oil, plus more for the bruschetta
6 to 8 cloves garlic, thinly sliced, plus 1 or 2 more whole cloves
2 teaspoons dried oregano
1 (6-ounce) can tomato paste
2 tablespoons red wine vinegar
2 (15-ounce) cans cannellini beans, drained and rinsed
2 quarts chicken stock, water, or a combination
Salt and freshly ground black pepper
1 large bunch kale, large ribs removed, chopped
1 baguette

Steps:

  • Heat oil in a large pot. Add garlic and oregano and cook no more than a minute. Add tomato paste and vinegar, and cook another minute. Add beans and stock and bring to a simmer. Season with salt and pepper. Add kale and simmer, partially covered, for 1 hour. Season, to taste, again with salt and pepper before serving.
  • Slice baguette on a heavy angle to create long slices. Toast in a toaster or in the conventional oven. Rub once or twice with half a garlic clove. Season a shallow plate of extra-virgin olive oil with salt and dip each side of bread into the oil. Serve as accompaniment to the soup.

TUSCAN WHITE BEAN KALE SOUP



Tuscan White Bean Kale Soup image

The best Tuscan White Bean Kale Soup recipe with winter squash, leeks, lacinato kale and creamy cannellini beans. Super easy to make, without meat, 100% vegan and gluten free!

Provided by Florentina

Categories     Soup

Time 40m

Number Of Ingredients 15

15 oz canned cannellini beans ((drained, or 2 cups homemade cooked beans))
1/2 acorn squash (4-5 cups) ((or kabocha squash))
1 bunch Tuscan kale ((about 3 packed cups))
6 cups veggie stock ((low-sodium))
1/2 leek (or 1 small yellow onion) (-chopped)
2 cloves garlic (-minced)
6 sprigs thyme
1 sprig fresh rosemary (-chopped)
2 leaves bay
3 tbsp vegan Parmesan or nutritional yeast
1 tsp garlic powder
sea salt & black pepper to taste
1 pinch red pepper flakes ((OPTIONAL))
1/4 tsp liquid smoke ((OPTIONAL))
lemon wedges for serving

Steps:

  • Slice the leeks then rinse them well in a colander with cold water.
  • Preheat a heavy bottom stock pot over medium flame and add a splash of water and the cleaned leeks with a pinch of sea salt. Saute for a few minutes until they have collapsed and begin to caramelize. (add more liquid if needed to make sure they don't burn).
  • Meanwhile rinse the squash, discard the seeds and cut it into one inch pieces. Add it to the pot with the leeks together with the thyme, rosemary and bay leaves. Give everything a good stir and add the minced garlic and garlic powder. Stir again and pour in the veggie stock.
  • Bring the soup to a simmer then add the vegan parmesan (or nutritional yeast) and cook for about 25 minutes until the squash is cooked through.
  • Add the cooked beans to the soup and simmer until warm. Discard the bay leaf and thyme sprigs. Taste and adjust seasonings with sea salt and black pepper to your taste.
  • Transfer two cups of the soup to a blender and puree until smooth. Add the puree back into the soup pot and mix to combine.
  • Rinse the kale well and remove the stems. Chop it into small pieces and add it to the soup. Cook a couple of minutes until wilted. Serve hot with a pinch of the red pepper flakes and lemon wedges on the side.

Nutrition Facts : Calories 226 kcal, Carbohydrate 43 g, Protein 14 g, Fat 1 g, Sodium 1212 mg, Fiber 7 g, Sugar 3 g, ServingSize 1 serving

CANNELLINI BEAN SOUP WITH KALE & CARROTS



Cannellini Bean Soup with Kale & Carrots image

This vegetarian Italian Cannellini Bean Soup recipe is healthy and made with kale and carrots in a tomato broth topped with Parmesan cheese.

Provided by Christine Rooney

Categories     Soup

Time 45m

Number Of Ingredients 14

6 cloves garlic
1 onion (any color)
1 jalapeno pepper (remove seeds and membranes for less heat)
4-5 large carrots
2 15 oz. cans cannellini beans
2-3 packed cups kale
4 cups vegetable stock
16 oz. crushed tomatoes
2 tsp. Italian seasoning
2 tsp. sugar
2 Tbsp. olive oil
3/4 tsp. kosher salt (split)
1/2 tsp. pepper (split)
1/4 cup Parmesan cheese (optional)

Steps:

  • Mince 6 cloves of garlic, 1 onion (any color), and 1 jalapeno pepper (remove seeds and membranes for less heat).
  • Roughly chop 2-3 packed cups of kale.
  • Chop 4-5 large carrots into slices (yields 3-4 cups chopped chopped carrots). Feel free to peel the carrots if you like. If you do not peel the carrots be sure to wash and dry them thoroughly before chopping.
  • Drain and rinse 2 15 oz. cans of cannellini beans (or canned beans of choice).
  • Heat a cast iron Dutch oven or heavy bottom soup pan to medium-high on stove top. Add 2 Tbsp. olive oil.
  • Once the oil is heated, add the minced garlic, onions, and jalapeno. Sauté for 2-3 minutes, stirring often.
  • Add the chopped carrots to the pot along with 1/4 tsp. each kosher salt and pepper. Sauté for 8 minutes or so, stirring often. The carrots should be slightly softened at this point.
  • Add 4 cups vegetable broth, 16 oz. crushed tomatoes, 2 tsp. Italian seasoning, 2 tsp. sugar (or sweetener of choice), 1/2 tsp. kosher salt and 1/4 tsp. pepper to the pot. Stir until combined.
  • Bring to a boil and then reduce to a low boil. Cover and cook for 25-30 minutes on medium heat. The carrots should be soft and easily pierced with a knife by this point.
  • Add the drained beans and the chopped kale to the soup. Stir and cook for another 2-3 minutes, uncovered, or until the kale has wilted a bit.
  • Adjust salt, pepper, and sugar levels.
  • Serve with freshly grated Parmesan if desired.

Nutrition Facts : Calories 136 kcal, ServingSize 2 cups, Carbohydrate 18 g, Protein 4 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 1067 mg, Fiber 4 g, Sugar 10 g, UnsaturatedFat 5 g

SAVORY KALE, CANNELLINI BEAN, AND POTATO SOUP



Savory Kale, Cannellini Bean, and Potato Soup image

I wanted to use some of the kale I froze for the winter, and have something healthy to bring to work for lunch this week, so I whipped up this soup, which is really quite good!

Provided by Chris&Kelly

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Kale Soup Recipes

Time 1h15m

Yield 6

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil
1 onion, diced
¾ cup diced carrot
4 cloves garlic, minced
3 cups low-sodium chicken broth
2 cups water
1 cup white wine
3 potatoes, halved and sliced
½ teaspoon chopped fresh rosemary
½ teaspoon chopped fresh sage
½ teaspoon chopped fresh thyme
1 (16 ounce) can cannellini beans, rinsed and drained
2 cups finely chopped kale leaves
1 small red chile pepper, seeded and chopped fine
ground black pepper to taste

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.

Nutrition Facts : Calories 262 calories, Carbohydrate 38.8 g, Cholesterol 2 mg, Fat 5.4 g, Fiber 6.9 g, Protein 8.2 g, SaturatedFat 0.9 g, Sodium 245.2 mg, Sugar 4.2 g

CANNELLINI AND KALE SOUP



Cannellini and Kale Soup image

Thyme, garlic, and a bay leaf are simmered in water to create a flavorful broth that's low in calories. Frying garlic creates crunchy chips and a tasty oil to drizzle on top. Pureed cannellini beans give this soup a velvety texture, canceling out the need for heavy cream.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 12h

Yield Makes 10 cups

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil
2 onions, chopped
1 medium carrot, chopped
Coarse salt and freshly ground pepper
4 garlic cloves, minced, plus 2 garlic cloves, thinly sliced
1 tablespoon chopped fresh thyme
Scant 1/4 teaspoon crushed red-pepper flakes
12 ounces cannellini beans (2 cups), picked through and soaked overnight
6 cups water
1 dried bay leaf
8 ounces Tuscan kale (lacinato kale), stems and center ribs removed, leaves sliced crosswise 1/2 inch thick

Steps:

  • Heat 1 tablespoon oil in a medium Dutch oven or a large pot over medium heat. Cook onions and carrot until just softened, about 5 minutes. Season with 2 1/2 teaspoons salt. Stir in minced garlic, thyme, and red-pepper flakes. Cook for 1 minute.
  • Drain and rinse cannellini beans. Add to Dutch oven with water and bay leaf. Bring to a boil. Reduce heat to low. Simmer, covered, until beans are tender, about 45 minutes. Let cool slightly. Discard bay leaf.
  • Working in batches, puree soup in a blender until smooth, transferring it to a clean pot as you work. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.)
  • Bring soup to a simmer. Stir in kale and 1/4 teaspoon pepper. Simmer until kale is tender, about 15 minutes.
  • Meanwhile, heat remaining 2 tablespoons oil in a small skillet over medium-low heat. Cook sliced garlic, stirring often, until crisp and golden, 1 to 2 minutes. Transfer garlic to a plate using a slotted spoon. Reserve garlic oil.
  • Divide soup among 6 bowls. Garnish with garlic chips, and drizzle with garlic oil.

Nutrition Facts : Calories 290 g, Fiber 11 g, Protein 15 g, SaturatedFat 1 g, Sodium 503 g

BEAN SOUP WITH KALE



Bean Soup With Kale image

Each serving supplies 7mg of lutein, a healthy dose for the day.

Provided by Ben S.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Yield 8

Number Of Ingredients 10

1 tablespoon olive oil or canola oil
8 large garlic cloves, crushed or minced
1 medium yellow onion, chopped
4 cups chopped raw kale
4 cups low-fat, low-sodium chicken or vegetable broth
2 (15 ounce) cans white beans, such as cannellini or navy, undrained
4 plum tomatoes, chopped
2 teaspoons dried Italian herb seasoning
Salt and pepper to taste
1 cup chopped parsley

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.

Nutrition Facts : Calories 182.3 calories, Carbohydrate 31 g, Fat 2.5 g, Fiber 7.3 g, Protein 11 g, SaturatedFat 0.4 g, Sodium 220.4 mg, Sugar 1.8 g

CANNELLINI BEAN AND KALE SOUP



Cannellini Bean and Kale Soup image

This hearty vegetarian Tuscan soup is full of flavor. The crinkly, deep-green leaves of Lacinato kale (also called dinosaur or black kale) are ideal, but any variety of kale will work. Serve with a crusty baguette.

Provided by Ivy Manning

Categories     Main Course

Yield four.

Number Of Ingredients 13

1 Tbs. extra-virgin olive oil
1 medium yellow onion, finely chopped (1-1/2 cups)
1 medium carrot, peeled and finely chopped (3/4 cup)
1 medium celery stalk, finely chopped (3/4 cup)
1-1/2 tsp. minced fresh rosemary
2 Tbs. tomato paste
2 large cloves garlic, minced (1 Tbs.)
1 quart homemade or lower-salt vegetable broth
Two 15-oz. cans cannellini beans, rinsed and drained
6 oz. Lacinato kale, center ribs removed, leaves chopped (about 4 firmly packed cups)
1 Parmigiano-Reggiano rind (1×3 inches; optional)
1-1/2 tsp. cider vinegar
Kosher salt and freshly ground black pepper

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.

Nutrition Facts : ServingSize four., Calories 280 kcal, Fat 50 kcal, SaturatedFat 1 g, TransFat 6 g, Carbohydrate 46 g, Fiber 12 g, Protein 12 g, Sodium 700 mg, UnsaturatedFat 4 g

SAUSAGE, CANNELLINI AND KALE SOUP



Sausage, Cannellini and Kale Soup image

Make and share this Sausage, Cannellini and Kale Soup recipe from Food.com.

Provided by Jo Coburn

Categories     Pork

Time 1h20m

Yield 12-14 serving(s)

Number Of Ingredients 9

1 lb mild Italian sausage, casings removed
4 tablespoons olive oil
2 onions, chopped
2 garlic cloves, crushed or minced
2 quarts stock, homemade chicken, turkey, vegetable
1 cup white wine
1/2 teaspoon dried thyme
1 bunch kale, washed and chopped
4 cups cooked cannellini beans

Steps:

  • Saute crumbled sausage in oil until well browned. Set aside.
  • Saute onions and garlic until translucent. Combine with stock in a large pot.
  • Add wine and cook until alcohol has evaporated -- about ten minutes. Add thyme and kale. (6 sprigs fresh thyme can also be used).
  • Bring to a boil, cover, and simmer 15 minutes.
  • Add sausage and beans and simmer another 15 minutes. Best with more wine and some nice crusty bread.

Nutrition Facts : Calories 274.3, Fat 15.5, SaturatedFat 4.4, Cholesterol 21.6, Sodium 718.4, Carbohydrate 18.1, Fiber 5.2, Sugar 2.9, Protein 12.5

KALE, SPINACH, AND CANNELLINNI BEAN SOUP



Kale, Spinach, and Cannellinni Bean Soup image

Make and share this Kale, Spinach, and Cannellinni Bean Soup recipe from Food.com.

Provided by Adina S.

Categories     < 60 Mins

Time 40m

Yield 8 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
1 tablespoon minced garlic
4 cups raw kale, chopped with thick stems removed
2 cups raw Baby Spinach
2 (15 ounce) cans cannellini beans
1 (28 ounce) can diced tomatoes
4 cups vegetable broth or 4 cups chicken broth
4 teaspoons chopped fresh basil
3 teaspoons chopped fresh parsley
salt and pepper

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.

Nutrition Facts : Calories 159, Fat 2.9, SaturatedFat 0.5, Sodium 362.4, Carbohydrate 27.1, Fiber 8.7, Sugar 6.5, Protein 8.3

TUSCAN KALE AND CANNELLINI BEAN SOUP



Tuscan Kale and Cannellini Bean Soup image

Simple, healthy and rustic soup, with Tuscan kale and white cannellini beans.

Provided by Kelly

Categories     Soup

Time 30m

Number Of Ingredients 8

2 tbsp olive oil
2-4 cloves garlic, finely chopped (I like lots of garlic)
2 cans (14-ounce) cannellini beans, drained and rinsed
4 cups homemade chicken broth, or low sodium canned broth
4-5 cups roughly chopped Lacinato kale (~ I just use the whole bunch)
Kosher salt to taste
1 small chili pepper, like serrano, thinly sliced (I sometimes use 2)
Optional: cooked sausage, sliced crosswise

Steps:

  • Heat the olive oil and garlic in a large pot over medium heat until aromatic, about a minute or two. Careful not to burn the garlic. Add the beans and stir to coat with the oil and garlic.
  • Add the chicken broth and kale and season with some salt. Cover the pot and simmer until kale is wilted and to your liking, about 15 minutes.
  • Add the sliced serrano (or jalapeno) pepper and cook until heated through. Season to taste with more salt if needed.
  • Stir in sliced sausage if using, or just add to the individual bowl.

Nutrition Facts : Calories 336 kcal, Carbohydrate 49 g, Protein 18 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 895 mg, Fiber 11 g, Sugar 2 g, UnsaturatedFat 6 g, ServingSize 1 serving

KALE AND CANNELLINI SOUP



Kale and Cannellini Soup image

Provided by Ivy Manning

Categories     Soup/Stew     Bean     Kale     Fall     Bon Appétit

Yield Makes 4 main-course servings

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil
1 medium carrot, chopped
1/2 cup chopped celery
4 cups cooking liquid from Cannellini Beans with Kale
3 1/2 cups Cannellini Beans with Kale
1 cup diced Italian tomatoes in juice
3 tablespoons grated Parmesan cheese plus additional (for serving)
2 garlic cloves, minced
1 1/4 teaspoons Italian seasoning
8 1/2-inch-thick slices baguette, toasted
Truffle oil (for drizzling)

Steps:

  • Heat oil in large pot over medium heat. Add carrot and celery; sauté until starting to soften, about 5 minutes. Add cooking liquid, beans, tomatoes with juice, 3 tablespoons cheese, garlic, and Italian seasoning.
  • Simmer, uncovered, 30 minutes. Puree 2 cups soup in blender. Return puree to pot. Ladle soup into bowls; top with toasts. Drizzle truffle oil over; sprinkle with cheese.

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