Best 3 Chestnut And Kale Soup Recipes

Embark on a culinary journey with our chestnut and kale soup, a symphony of flavors that will warm your soul. This hearty and comforting soup is brimming with the earthy sweetness of chestnuts, the vibrant green of kale, and a medley of aromatic spices. Savor the velvety texture of chestnuts as they melt in your mouth, while the kale adds a delightful crunch and a boost of nutrients. Each spoonful of this soup is a testament to the harmonious balance of flavors and textures. Elevate your soup-making skills with our carefully curated collection of recipes, ranging from a classic chicken and rice soup to an exotic Thai coconut soup. Whether you're a seasoned chef or a culinary novice, our detailed instructions and helpful tips will guide you every step of the way.

Check out the recipes below so you can choose the best recipe for yourself!

SIMPLE AND DELICIOUS KALE SOUP

Simple and Delicious Kale Soup image

This kale soup recipe is quick, easy, and delicious.

Provided by Heidirs

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Kale Soup Recipes

Time 30m

Yield 2

Number Of Ingredients 6

Ingredients

1 tablespoon butter
1 small onion, chopped
2 cups chicken broth
1 small tomato, chopped
3 cups loosely packed chopped kale
1 cup canned white beans, rinsed and drained

Steps:

Melt butter in a pot over medium-high heat. Saute onion in hot butter until tender, 5 to 10 minutes. Stir chicken broth and tomato into onion.
Heat broth mixture to near-boiling and stir kale into liquid until completely submerged. Cook until kale wilts, 3 to 5 minutes. Stir beans into soup and cook until heated through, another 2 to 3 minutes.

Nutrition Facts : Calories 287.7 calories, Carbohydrate 43.9 g, Cholesterol 20.3 mg, Fat 7.5 g, Fiber 9.4 g, Protein 14.7 g, SaturatedFat 3.9 g, Sodium 1054.3 mg, Sugar 4.1 g

CHESTNUT AND KALE SOUP

Chestnut and Kale Soup image

Categories Soup/Stew Blender Bean Leafy Green Tomato Lunch Bacon Kale Winter Healthy Chestnut Simmer Gourmet Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added

Yield Makes 6 first-course servings

Number Of Ingredients 16

Ingredients

1/2 pound dried white beans such as cannellini, Great Northern, or navy (about 1 1/4 cups), picked over and rinsed
1/4 pound thinly sliced pancetta, chopped
1 large onion, chopped
3 garlic cloves, finely chopped
3 tablespoons extra-virgin olive oil
1 (14-ounce) can whole tomatoes in juice, drained, reserving juice, and chopped
3 1/2 cups low-sodium chicken broth (28 fluid ounces)
2 cups water
1 piece Parmigiano-Reggiano rind (roughly 3 by 2 by 1/2 inch)
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1 1/2 cups bottled peeled cooked whole chestnuts (8 ounces), halved
1/2 pound cavolo nero or regular green kale, stems and center ribs discarded and leaves torn into bite-size pieces
2 teaspoons chopped fresh thyme
Accompaniment: grated Parmigiano-Reggiano
Garnish: Parmigiano-Reggiano shavings; extra-virgin olive oil for drizzling; black pepper; fresh thyme sprigs; whole chestnuts

Steps:

Soak beans in cold water to cover by 2 inches in a bowl at room temperature at least 8 hours, or quick-soak (see cooks' note, below). Drain well in a colander.
Cook pancetta, onion, and garlic in oil in a wide 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until browned, about 8 minutes. Add tomatoes with juice, beans, broth, water, cheese rind, salt, and pepper and simmer, uncovered, until beans are tender, 45 minutes to 1 hour. Discard cheese rind and stir in chestnuts.
Transfer 2 cups soup to a blender and purée until smooth (use caution when blending hot liquids), then return to pot. Stir in kale and simmer, uncovered, stirring occasionally, until leaves are tender, 10 to 15 minutes. Stir in thyme.

PUMPKIN-CHESTNUT SOUP

Pumpkin-Chestnut Soup image

Whole peeled chestnuts add structure to this pumpkin soup, texture that's important if the squash is too watery.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 9

Ingredients

4 tablespoons unsalted butter
2 medium onions, coarsely chopped
8 cups homemade or low-sodium store-bought chicken or vegetable stock, plus more if needed
4 pounds roasted flesh of dry, starchy pumpkin or squash, such as 'Hubbard' or 'Buttercup,' cut into 1-inch cubes
6 large waxy potatoes, such as Yukon gold (about 3 1/2 pounds), peeled and cut into 1-inch cubes
1 jar (15 ounces) whole peeled chestnuts
Coarse salt and freshly ground pepper
Up to 2 tablespoons heavy cream (optional)
Roasted, dried no-hull seeds from pumpkins such as 'Lady Godiva,' for garnish (optional)

Steps:

Melt butter in a large saucepan over medium-low heat. Add onions; cook, stirring, until translucent, about 5 minutes. Stir in the stock, pumpkin, potatoes, and chestnuts; simmer over medium heat until vegetables are tender, about 45 minutes. Let cool slightly.
In batches, process mixture in a food processor until smooth (if soup is too thick, gradually add more stock). Season with salt and pepper. Just before serving, stir in cream to taste, and garnish with pumpkin seeds, if desired.

Tips:

To save time, use pre-cooked chestnuts or vacuum-packed cooked chestnuts.
If you're using dried chestnuts, soak them overnight in cold water before cooking.
To easily peel chestnuts, make a small incision in the shell with a sharp knife and then blanch them in boiling water for 1-2 minutes. The shells will then come off easily.
You can use any type of kale in this soup, but Tuscan kale or curly kale are good choices.
If you don't have vegetable broth, you can use chicken broth or water.
Serve the soup with a dollop of sour cream or yogurt, and some crusty bread or crackers.

Conclusion:

This chestnut and kale soup is a hearty and flavorful soup that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a delicious and nutritious soup, give this one a try!