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Vegetarian Cannellini Bean and Kale Soup Recipe

Vegetarian Cannellini Bean and Kale Soup
Servings: NA

This is my vegetarian variation of the standard Italian zuppa di fagioli soup (of which there are hundreds). If you are looking for a hearty winter soup, this is the one for you!

Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Vegetarian Cannellini Bean and Kale Soup. It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Vegetarian Cannellini Bean and Kale Soup in your home. Then, follow these steps below to serve Vegetarian Cannellini Bean and Kale Soup for your family or friends.

Ingredients

  • 1/2 olive oil

  • 1/2 red onion

  • 6 garlic cloves

  • 1 leek

  • 5 celery rib

  • 1 carrot

  • 1 plum tomatoes

  • 1 kale

  • 1 rosemary

  • 1 thyme

  • 1 fresh parsley

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Vegetarian Cannellini Bean and Kale Soup in your home by yourself.

Directions: How to Make Vegetarian Cannellini Bean and Kale Soup

  1. Soak the beans overnight in cold water. Drain and rinse.

  2. Heat 3T of olive oil in a large dutch oven over medium heat. Add the onion, leek, celery, carrot, and garlic and cook for 10 minutes.

  3. Add half the rosemary, half the thyme, all of the parsley, all of the vegetable broth, and the chopped plum tomatoes with the juice from the can. When the mixture comes to a boil, add the dried beans. Lower the heat and simmer uncovered for 2 hours or until the beans are soft. If the soup gets too thick, add a little water to thin it., If you have a hand-held blender, process until about half of the beans are smooth. Otherwise transfer half of the soup to a blender and process. Pour the puree back into the soup pot, add salt and pepper to taste, and then add the chopped kale. Cook for another 20 minutes.

  4. Meanwhile in a microwave safe small bowl, add the remaining 3T olive oil, the rest of the chopped rosemary and thyme, and microwave on high for about 1 minute.

  5. When the soup is done, drizzle the olive oil mixture on top. Serve with a rustic bread and (if you eat cheese plenty of parmesan., Note: When using dried beans, the cooking times can vary widely depending on how old the beans are. Younger beans might be done in an hour. Older beans could take 3 hours. So keep your eye on the soup!

  6. To substitute canned beans, use 1-15oz can of Cannellini Beans and 1-15oz can of Borlotti beans. You'll also need to adjust the cooking time: Simmer the soup for 20 minutes, puree, add the Kale, and simmer for another 20 minutes.

So that brings us to the end of this special Vegetarian Cannellini Bean and Kale Soup recipe. Thank you very much for taking the time to read this. I'm confident you'll be able to make this at home. There will be some interesting food at home recipes on the way. Remember to bookmark this page in your browser and share it with your family and friends. Thank you for reading once more. Go ahead and start cooking!

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