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
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Cristy Davis
[email protected]This soup is way too salty! I had to add a lot of water to make it edible.
Ha Summer
[email protected]I followed the recipe exactly, but my soup didn't turn out as thick as I expected. I'm not sure what I did wrong.
Yenzile Mngomezulu
[email protected]This soup is a bit bland for my taste. I would add some more spices next time.
Bikxtz
[email protected]This soup is a great way to get your kids to eat their vegetables. My kids loved it!
Md Shahin shah
[email protected]I'm not a vegetarian, but I really enjoyed this soup. It's hearty and filling, and the flavors are amazing.
Faizan Rajpuoot M Faizan Rajpuoot
[email protected]This soup is so easy to make, and it's packed with flavor. I love the combination of the cannellini beans, kale, and tomatoes.
GONZALO DAVILA
[email protected]This soup is a great way to use up leftover turkey or chicken. I also added some chopped spinach for extra greens.
Zemat meles Zemichael
[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 bitter taste.
Yakhinathi Sijeku
[email protected]This soup is a keeper! I'll definitely be making it again.
Chukwudi Kizito
[email protected]I love that this soup is healthy and nutritious. It's a great way to get your daily dose of vegetables.
Nisanga Dewasurendra
[email protected]This soup is easy to make and can be tailored to your own taste. I added some extra garlic and chili flakes for a bit of spice.
Tmgraj Titung
[email protected]I wasn't sure how I would like the combination of cannellini beans and kale, but I was pleasantly surprised. The flavors really work well together.
Lofia Satini
[email protected]This soup is hearty and filling, perfect for a cold winter day. I also topped it with some grated Parmesan cheese, which added a nice touch of richness.
Mbuyelo baloyi
[email protected]This soup is a great way to use up leftover cannellini beans. I also added some diced carrots and celery to the soup for extra flavor.
faiz choudary
[email protected]I made this soup for my family and they loved it! Even my picky kids ate it up.
Ilyas Khokhar
[email protected]This soup is delicious! The flavors are well-balanced and the kale adds a nice pop of color and nutrition.