CRANBERRY BEAN AND KALE SOUP
Steps:
- 1.Rinse beans under cold water. Place in a stockpot and cover with 2 1/2 quarts cold water. On cheesecloth, place the whole tomato, onion pieces, thyme, bay leaf, rosemary, carrot and garlic and tie together. Add to the pot and press to submerge. Bring to a boil, then simmer until beans are tender, about 45 minutes. 2. Fill pot with 4 quarts water, add 1 tablespoon salt and boil. Set aside a bowl of ice water. Add kale leaves to boiling water, blanch for 5 minutes, then transfer to ice water; reserve cooking water. When leaves are completely chilled, drain well. Chop finely into slender strips and set aside. 3. Return kale cooking water to a boil. Set aside a bowl of ice water. Prick each cherry tomato with a fork, blanch in boiling water for 5 seconds, then drain and place in ice water until chilled. Peel tomatoes and set aside. Reserve cooking liquid. 4. In a large skillet over medium heat, combine olive oil, onion, garlic and a pinch of salt. Saute until onions are tender about 5 minutes. Add cherry tomatoes and saute until tomatoes soften and begin to break up about 5 minutes. Using a potato masher, gently crush tomatoes without destroying their shape. 5. Drain cooked beans, reserving cooking liquid. Discard cheesecloth and its contents. Return half the beans to pot, and mash with a potato masher until they are fairly smooth. Add remaining beans, contents of skillet, 1 quart cooking liquid from beans, and 1 quart cooking liquid from kale. Return to high heat to bring to a boil, then reduce heat and simmer for 10 minutes. Skim surface, discarding froth. Season to taste with salt and pepper, and add more cooking liquids, up to 1 quart, as desired, broth should remain thin. 6. To serve add chopped kale and cook only until heated through, 30 - 60 seconds. Place in bowls and garnish with a drizzle of olive oil and a sprinkling of marjoram and parsley.
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Shahid Koko
[email protected]I followed the recipe exactly and the soup turned out bland. I would add more spices next time.
Meshack Maina
[email protected]This soup is a bit too tart for my taste. I would add more sweet potatoes or carrots to balance out the flavor.
Josh Sprit
[email protected]I'm not a fan of cranberries, so I substituted dried cherries instead. It was still delicious!
Angel Marie (Angelmarie64)
[email protected]This soup is a great make-ahead meal. You can make it on the weekend and then reheat it during the week. It's also great for freezing.
Karla Spalding
[email protected]This soup is so versatile. You can add or remove ingredients to suit your own taste. I like to add a little bit of cayenne pepper for a bit of heat.
mostafa NA
[email protected]I added some cooked chicken to this soup and it was delicious! It's a great way to make a complete meal.
Tootie Stout
[email protected]This soup is a great way to use up leftover cranberries. I always have a bunch left over after Thanksgiving and this is a great way to use them up.
Kimberley Dyke
[email protected]I'm not a huge fan of kale, but I actually really liked it in this soup. The cranberries and sweet potatoes really balance out the bitterness of the kale.
Stephanie Townes
[email protected]This soup is so easy to make and it's so delicious. I love that I can just throw all the ingredients in my slow cooker and let it cook all day. When I come home from work, dinner is ready!
BTeam LT11
[email protected]I made this soup last night and it was a hit with my family! Everyone loved the flavor and the soup was really filling. I will definitely be making this again.
ZK Pathan
[email protected]This soup is a delicious and hearty meal that's perfect for a cold winter day. The cranberries add a tart and tangy flavor that pairs perfectly with the beans and kale. I also love the addition of sweet potatoes, which give the soup a nice sweetness