Herbivoracious White Bean and Kale Soup

Herbivoracious' White Bean and Kale Soup

Herbivoracious' White Bean and Kale Soup

By foodista.com
45 minutes

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Details
  • Servings:   6
  • Calories:   332
  • Protein:   17g
  •  
  • Fiber:   12g
  • Sugar:   4g
  • Carb Total:   35g
  •  
  • Saturated:   2g
  • Fat Total:   10g
  •  
  • Vegan:   True
  • Dairy-Free:   True
  • Gluten-Free:   True
  • Weight Watchers:   8 Points
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Cuisine
  • lunch
  • soup
  • main course
  • main dish
  • dinner
Comments
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
Instructions

PRESSURE COOKER METHOD

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.

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.

Remove the bay leaves and Parmesan rind, if using.

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

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.

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.

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.

Remove the bay leaves and Parmesan rind, if using.

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.

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