CRANBERRY BEAN AND KALE SOUP
Provided by Elaine Louie
Categories dinner, weekday, main course
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- For the beans: Rinse beans under cold water. Place in a stockpot and cover with 2 1/2 quarts cold water. On a large piece of cheesecloth, place the whole tomato, onion pieces, thyme, bay leaf, rosemary, carrot and garlic and tie together to loosely contain contents. Add to pot and press to submerge. Bring to a boil, then simmer until beans are tender, about 45 minutes.
- For the soup: While beans cook, fill another large pot with 4 quarts water, add 1 tablespoon salt and bring to a boil. Set aside a bowl of ice water. Add kale leaves to boiling water, blanch for 5 minutes, then use tongs or a slotted spoon to transfer to ice water; reserve cooking water. When leaves are completely chilled, drain well, squeezing out excess water. Chop finely into slender strips and set aside.
- 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.
- In a large skillet over medium heat, combine olive oil, onion, garlic and a pinch of salt. Sauté until onions are tender, about 5 minutes. Add cherry tomatoes and sauté until tomatoes soften and begin to break up, about 5 minutes. Using a potato masher, gently crush tomatoes without destroying their shape.
- 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.
- To serve, add chopped kale and cook only until heated through, 30 to 60 seconds. Place in heated soup bowls, and garnish each bowl with a drizzle of olive oil and a sprinkling of marjoram and parsley.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 6 grams, Fiber 8 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 620 milligrams, Sugar 6 grams
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Barack Mwanake
[email protected]This soup is the perfect comfort food for a cold winter day.
Alex Kariuki
[email protected]I'm not a big fan of kale, but I'm willing to try this soup because it has cranberries in it.
Hafiz Awais
[email protected]This soup is a great way to get your daily dose of fruits and vegetables.
imran Ally
[email protected]I'm not sure how I feel about the combination of cranberries and kale, but I'm intrigued.
Phodisho Mokgalaka
[email protected]I'm going to make this soup for my next dinner party.
Jakson Ml
[email protected]This soup sounds like a great way to warm up on a cold day.
SHAZZ_ MEDIA
[email protected]I'm not a fan of beans, but I might try this soup if I omit the beans.
Ricky Pace
[email protected]This soup looks delicious! I can't wait to try it.
Juma
[email protected]I'm not sure about the combination of cranberries and kale, but I'm willing to try it.
Sayed Morol
[email protected]The cranberries in this soup are a nice touch. They add a bit of sweetness and tartness.
Md Sakiruzzaman Anando
[email protected]This soup is so hearty and filling. I love that it's packed with beans and kale.
Cricket Lovers
[email protected]I added a little bit of cayenne pepper to my soup for a little extra kick. It was delicious!
Hassan Sobhieh
[email protected]This soup is a great way to use up leftover cranberries. I always have a bag of cranberries in my freezer, so I can make this soup anytime.
Sumaira Sabir
[email protected]I'm not a big fan of kale, but I loved this soup. The cranberries and beans really balance out the flavor of the kale.
AMIl TALUKDAR
[email protected]This soup is so easy to make and it's absolutely delicious. I love that I can use frozen cranberries and kale, so I can make it all year round.
Farukh Khosa
[email protected]I made this soup for my family last night and it was a big hit! Everyone loved the combination of flavors and textures. I especially liked the way the cranberries popped in my mouth.
TWUM SAMUEL YAW
[email protected]This soup is a hearty and flavorful meal that's perfect for a cold winter day. The beans and kale add a lot of texture and nutrition, and the cranberries give it a slightly tart flavor that really brings everything together.