Summary

Herbivoracious' White Bean and Kale Soup could be just the gluten free recipe you've been looking for. For 50 cents per serving, you get a soup that serves 6. One serving contains 195 calories, 7g of protein, and 10g of fat. 10 people have made this recipe and would make it again. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up rosemary leaves, bay leaves, carrot, and a few other things to make it today. From preparation to the plate, this recipe takes roughly roughly 45 minutes. It is brought to you by Foodista. With a spoonacular score of 95%, this dish is excellent. White Bean Kale Soup, White Bean and Kale Soup, and White Bean And Kale Soup are very similar to this recipe.

Instructions

PRESSURE COOKER METHOD 1.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. 2.Add the bay leaves, rosemary, and your choice(s) of the Parmesan rind, dried porcini, or broth powder. 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. 3.Remove the bay leaves and Parmesan rind, if using. 4.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. STOVETOP METHOD 1. Cover the beans with several inches of water and soak overnight. 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. Drain the beans, reserving the bean broth. 2. 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. 3. 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. 4. Remove the bay leaves and Parmesan rind, if using. 5.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.

Ingredients

• 1 extra-virgin olive oil, plus additional for garnish
• 2 onion, finely diced
• 3 whole head garlic, peeled and minced
• 4 carrot, finely diced
• 5 kosher salt
• 6 bay leaves
• 7 minced fresh rosemary leaves
• 8 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)
• 9 dried white beans such as cannellini or navy, rinsed and picked over
• 10 water
• 11 dinosaur (lacinato) kale, stems stripped and discarded, leaves cut into ribbons and thoroughly washed
• 12 Juice of lemon

Directions

• 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.