CANNELLINI AND KALE SOUP
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
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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Renu Akhter
[email protected]I'm not a big fan of kale, but I really enjoyed this soup. The kale was cooked perfectly and didn't have a strong flavor.
alpona akter
[email protected]This soup is a great way to use up leftover turkey or chicken. I added some leftover roasted turkey to the soup and it was delicious.
Edward Landvik
[email protected]I made this soup in my slow cooker and it turned out great! It was so easy to just throw all the ingredients in the slow cooker in the morning and have a delicious meal ready for dinner.
Jessenia Constante
[email protected]This soup was a bit too spicy for my taste. I would recommend using less red pepper flakes next time.
Ui Walsh
[email protected]I followed the recipe exactly and the soup turned out perfectly. It was flavorful and hearty, and it made a great lunch. I'll definitely be making this again.
Adam Leathers
[email protected]This soup is a great way to sneak some extra vegetables into your diet. My kids loved it and didn't even realize they were eating kale!
Tshepang Audrey Dithate
[email protected]I've made this soup several times and it's always a hit with my family. It's a great way to use up leftover vegetables and it's always delicious.
renaldo poyser
[email protected]This soup was just okay. I thought the flavor was a bit bland and the texture was a bit too thick. I probably won't make it again.
Umer Mayo
[email protected]I made this soup for a potluck and it was a hit! Everyone loved it. I especially liked the addition of the Parmesan cheese, which gave the soup a nice rich flavor.
Harish Morar
[email protected]This is a great recipe for a quick and easy weeknight meal. The soup is flavorful and satisfying, and it's a great way to get your daily dose of vegetables.
Brinlee Eberhart
[email protected]This soup is the perfect comfort food for a cold winter day. It's warm, hearty, and filling. I also love that it's packed with healthy ingredients like beans, kale, and vegetables.
JENIPHER TUSHABE
[email protected]I'm not usually a fan of kale, but this soup changed my mind! The kale was cooked perfectly and had a great flavor. The soup was also very easy to make and only took about 30 minutes.
Vihanga Dedunu
[email protected]This soup was a delicious and healthy meal! The combination of cannellini beans and kale made for a hearty and satisfying soup. I also loved the addition of the lemon zest and red pepper flakes, which gave the soup a nice flavor boost.