Savory Kale Cannellini Bean And Potato Soup Recipes

BACON CANNELLINI SOUP

Steps:

• Place a large soup pan or Dutch oven over medium heat, once hot add the chopped bacon and cook until browned and crispy. Remove from pan and set aside.
• Drain the bacon grease, leaving i only about 1-2 tablespoons.
• Add diced onion, sausage, carrot, and celery. Cook until sausage is no longer pink. Add garlic and cook 30 more seconds. Drain any fat.
• Add potatoes, seasoning, and one can of cannellini beans, plus about 3 cups of chicken broth.
• Bring the mixture to a boil, after that, reduce heat and simmer for 10 minutes.
• Combine the remaining can of cannellini beans and 1 cup chicken broth in a blender until smooth. Add to the soup.
• Add spinach, stir and simmer for an additional 5 minutes.
• Remove from heat. Season with salt and pepper to taste.
• Garnish with parmesan cheese, bacon and parsley if desired.

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.

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.

KALE WITH CANNELLINI BEANS

Steps:

• Simmer the kale in salted water until tender, 7-10 minutes.
• Drain, reserving the cooking water, and chop the leaves.
• In a large skillet, saute the onion in the oil with the garlic, pepper flakes, and rosemary for about 3 minutes. Add the wine and cook until reduced to a syrupy sauce.
• Add the beans, kale, and enough of the cooking water to keep the mixture loose.
• Heat through, taste for salt and season with pepper and a dusting of Parmesan cheese.