If you skip them, make sure to serve the soup with good crusty bread instead. You also can’t go wrong with homemade croutons, which offer a wonderful crunchy contrast to the creamy soup. A little Parmesan cheese and a sprinkle of red pepper flakes would be delicious toppings too. Before digging in, top your bowl with a drizzle of olive oil and fresh parsley. Packed with protein and fiber from the white beans, this kale soup recipe is a satisfying meal on its own. White Bean and Kale Soup Serving Suggestions For longer storage, freeze the soup for up to 3 months. You’ll likely need to thin it with a bit of water or stock when you’re reheating it. Save some for later. This white bean and kale soup keeps well in an airtight container in the refrigerator for up to 4 days, though it will thicken as it sits.Once the soup reaches your desired level of creaminess, don’t forget to season to taste! After you adjust the consistency, you might need to add more lemon juice, salt, and/or pepper to make the flavors sing. If it’s too thick, don’t worry about it! Add water, 1/2 cup at a time, until it reaches your desired consistency. The type of white bean you use (cannellini beans, great northern beans, and navy beans all work great!) and how much soup you blend will affect how thick the soup is when you stir the puree back into the pot. Adjust the consistency to your liking. This kale soup recipe requires a little tweaking at the end.No kale on hand? You could swap in another hardy green, such as Swiss chard. When it comes to the kale, anything goes. I often make this recipe with curly kale, but Tuscan kale, or lacinato kale, would be lovely here too. If needed, add water to thin the soup to your desired consistency. Stir the creamy puree back into the soup pot.įinally, add the kale and lemon juice. Simmer for 5 minutes, or until the kale wilts. Then, blend half the soup. Scoop it into an upright blender and blend until smooth. Use store-bought, or make your own! If you cook your own beans, you could also use the bean cooking liquid instead of broth. However, if you do use canned, this first simmer will give the beans a chance to soak up some flavor. I definitely recommend cooking your own if you can, because beans cooked from scratch are far more flavorful than canned ones. You can use cooked dried beans or canned white beans to make this recipe. Next, add the beans and broth and simmer for 20 minutes. Cook until the veggies are soft and fragrant, 8 minutes or so. Then, add onion, carrots, celery, garlic, rosemary, thyme, salt, and several grinds of pepper. Heat a big glug of olive oil in a Dutch oven or large soup pot over medium heat. You can find the complete kale soup recipe with measurements below, but here’s a little overview of the process:įirst, sauté the aromatics. If you’re looking for a dish that is equal parts cozy, healthy, and delicious, look no further. Rosemary and thyme add piney flavor, and a squeeze of lemon juice gives it the perfect bright finish. Its creamy broth (which, by the way, is thickened with blended white beans, not heavy cream) is swimming with tender kale and aromatics like onions, carrots, and celery. This salad is so delicious and keeps well in the fridge for a few days.This kale soup recipe is exactly what I’m craving these days: comfort food + tons of veggies, all rolled into one. I dressed the kale with some chopped shallots, pumpkin seeds, dried cranberries, ed wine vinegar, olive oil, salt, pepper and that yummy roasted squash. You will see in the before and after pictures of the kale how much it reduces as you massage it! Massaging the kale quickly brought out the water in the kale and broke it down. With my clean hands, I kneaded the kale well. I placed the kale in a large mixing bowl and sprinkled some kosher salt over the kale. While the squash roasted, I washed, trimmed and cut up the kale. I then roasted it at 400 for about 40 minutes. I sprinkled it with olive oil, salt, pepper, cloves of garlic and fresh herbs. I began by peeling and cubing my butternut squash. I thought I’d share with you this fantastic salad. The massaged kale pairs very well with the roasted butternut squash. The abundance of greens and gourds make me so happy. It only takes a few minutes to knead it to perfection.Īs you may already know, I love fall veggies. When you massage some kale with a bit of kosher salt, the kale begins to soften and break down pretty quickly. Massaged kale is a great way to eat raw kale. While I love kale cooked in dishes like frittata and roasted kale, it’s also great raw, in a salad. Ever since then though, I have learned to love kale and all of its applications. The first time that kale showed up in my CSA, I was petrified and had no idea what to do with the abundance of curly leafy greens sitting in my kitchen.
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