White Bean And Kale Soup
White Bean And Kale Soup

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, white bean and kale soup. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

White Bean And Kale Soup is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. White Bean And Kale Soup is something which I’ve loved my whole life. They’re nice and they look fantastic.

The beans and kale give this soup plenty of staying power, and it's satisfying to eat. But at the end of the day, you're still enjoying a bowl full of veggies. It gets better on the second day.

To get started with this recipe, we must first prepare a few components. You can have white bean and kale soup using 12 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make White Bean And Kale Soup:
  1. Take 1 bunch Dinosaur kale
  2. Prepare 1 1/2 cup Dried white beans
  3. Take 3 medium yukon gold potatoes
  4. Make ready 1 Leek
  5. Prepare 1 medium white onion
  6. Prepare 2 quart Stock (i used better than bouillon)
  7. Get 1 Dried thyme
  8. Take 1 Dried basil
  9. Prepare 1 Dried rosemary
  10. Prepare 1 Dried sage
  11. Prepare 1 Sea salt
  12. Take 1 Black pepper

With the added chicken, this is one comforting and satisfying pot to feed a hungry crowd! In today's recipe, two humble cans of white beans are transformed into a delicious one-pot dinner: white bean and kale soup with chicken. White beans, cannellini or navy, and chicken broth form the base of this soup made with fresh kale and tomatoes. The contrast between the pieces of somewhat chewy kale and the more delicate broth was too much.

Instructions to make White Bean And Kale Soup:
  1. Power soak beans by boiling for 1 hour.
  2. Drain beans
  3. Add beans and stock to pressure cooker. Put on high heat until pressure is reached.
  4. Once up to pressure, turn down to medium-low and cook for approximately 1 hour.
  5. While waiting for the pressure to drop, chop onion, potatoes, leek and kale.
  6. Sautée onions over medium-high heat.
  7. Once pressure has dropped, transfer beans and stock into a large soup pot.
  8. Add sauteed onion, leeks, potatoes, kale and dried herbs/seasoning.
  9. Add water as needed.
  10. Simmer until potatoes are fully cooked.
  11. Add to bread bowl.

Next time I would cut the kale into tiny pieces and possibly blend more of the. All together, this kale, quinoa & white bean soup is budget friendly, super easy to make, and will yield plenty of leftovers. Leftovers store well in the fridge or freezer. There's plenty of wins here and so much to love! A hearty and healthy rustic Tuscan-style soup recipe that is quick to impress and incredibly easy to make, featuring kale, sausage, and white beans.

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