Hearty Bean And Kale Soup

Recipe Ingredients

1/2 lb	227g / 8oz	Dried Great Northern beans
		Water - as needed
		Olive oil - as needed
1		Onion - chopped
2		Carrots - chopped (small)
1		Celery stalk - chopped
4 cups	948ml	Shredded kale - (1 small bunch)
1		Boiling potato - diced
2 cups	292g / 10oz	Chopped Swiss chard bunch - (1 small bunch
1 cup	62g / 2.2oz	Tomato - diced (large)
2		Garlic cloves - minced
2 teaspoons	10ml	Minced fresh rosemary leaves
1 tablespoon	15ml	Minced parsley
1 teaspoon	5ml	Fresh thyme leaves
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	146g / 5.1oz	Freshly-grated Parmesan cheese

Recipe Instructions

Place beans in large saucepan with enough cold water to cover. Let stand at room temperature overnight.

Drain beans well and return to saucepan. Add enough water to cover and bring to a boil over high heat. Reduce heat and simmer until tender, 1 hour 30 minutes, reserving liquid. Transfer half beans to food processor or blender and puree. Reserve remaining whole beans.

Heat 1/4 cup oil in large pot over medium-high heat. Add onion, carrots and celery and saute 5 minutes. Stir in kale, potato, pureed beans and enough reserved bean cooking liquid and water to make 6 cups. Heat over medium heat and simmer until vegetables are tender, 30 minutes.

Add chard, tomato, garlic, rosemary, parsley, thyme and salt and pepper to taste. Simmer until chard is tender and flavors are well blended, at least 1 hour, adding additional bean liquid if soup is too thick. (Soup should be quite thick.)

Stir in reserved whole beans and simmer until heated through, 5 to 10 minutes. (Can be cooled and refrigerated overnight.) Ladle into heated soup bowls and sprinkle with Parmesan cheese. Pass olive oil to top soup with, if desired.

This recipe yields 8 to 10 servings.

Each of 10 servings: 203 calories; 251 mg sodium; 8 mg cholesterol; 9 grams fat; 22 grams carbohydrates; 11 grams protein; 2.40 grams fiber.

Source:
The Los Angeles Times, 03-15-2000

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.