Need Recipe: White Bean and Kale Soup

[Mackenzie]

Can someone post this recipe? It was from about 2 issues ago. I'm visiting my parents and want to make it for my father, but I don't have my mags.

Thanks!

[aggie94]

Well, I'm up late and don't have anything to do on a Friday night, so here ya go!

White Bean Soup
Cooking Light, March 2002
Roasted garlic adds a robust flavor to this nourishing bean soup. If you're not a fan of kale, try Swiss chard.

1 whole garlic head
4 tsp olive oil, divided
1 c finely chopped onion
3/4 tsp sea salt
1/2 c finely chopped carrot
1/2 c finely chopped peeled potato
1/4 c finely chopped celery
1 tbsp chopped fresh rosemary
2 tbsp tomato paste
6 c Vegetable Stock
1 (16-ounce) can cannellini beans or other white beans, drained
4 c chopped fresh kale
2 tbsp fresh lemon juice
1/4 tsp freshly ground black pepper
2 tbsp chopped fresh parsley (optional)

Preheat oven to 350.

Remove white papery skin from garlic head (do not peel or separate the cloves). Brush with 1 tsp olive oil; wrap in foil. Bake at 350 for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.

Heat the remaining oil in a large saucepan over medium-high heat. Add onion and salt; saute 5 minutes. Add carrot and the next 4 ingredients (carrot through tomato paste); cook 5 minutes, stirring frequently. Add Vegetable Stock and beans; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.

Stir in garlic and kale; simmer 10 minutes or until kale is tender. Stir in lemon juice and pepper. Garnish with parsley, if desired.

Yield: 4 servings (serving size: 2 cups).

(Totals include Vegetable Stock) Calories 242 (22% from fat); Fat 5.8g (sat 0.7g, mono 3.4g, poly 1.2g); Protein 9.5g; Carb 40.5g; Fiber 9g; Chol 0mg; Iron 3.8mg; Sodium 823mg; Calc 176mg.


Vegetable Stock
Cooking Light, March 2002
This all-purpose vegetable stock has woodsy undertones from the mushrooms and subtle sweetness from the parsnip.

12 c water
1 (8-ounce) package mushrooms, sliced
1 c chopped onion
3/4 c chopped carrot
1/2 c coarsely chopped celery
1/2 c chopped parsnip
2 bay leaves
2 thyme sprigs
1 whole garlic head, halved

Combine all ingredients in a Dutch oven; bring to a boil. Reduce heat, and simmer until reduced to 6 cups (about 1 hour). Strain stock through a sieve into a large bowl; discard solids. Refrigerate leftover stock in an airtight container for up to 1 week or freeze for up to 3 months.

Yield: 6 cups (serving size: 1 cup).

Calories 8 (11% from fat); Fat 0.1g (sat 0g, mono 0g, poly 0.1g); Protein 0.3g; Carb 1.7g; Fiber 0.3g; Chol 0mg; Iron 0.1mg; Sodium 2mg; Calc 7mg.

[HUNGRY!]

I just wanted to report that I made this last night (although I subbed chicken broth from a can for the vegetable stock). I loved it! The broth is great- very rich. I really liked the addition of the tomato paste.

[Deanna]

Did anyone else try this soup?

I'm such a fan of meatless soups, this one sounds right up my alley. It should have lots of flavor with the onion, garlic, carrots, potatoes, beans, tomato paste...

Reviews, if you have them to offer, please?

tks

d

[Canice]

I haven't made it, but I'm sooooo glad you bumped this up! It goes straight into my soup queue!

[KathrynY]

Just re-posting this similar recipe from Epicurious, with thanks to emilycat who was the original poster. We've made it many times, and enjoy it very much. :)

WHITE BEAN, KALE AND ROASTED VEGETABLE SOUP


Many dark, leafy greens, like kale, contain calcium. The beans have it, too.

Nonstick vegetable oil spray
3 medium carrots, peeled, quartered lengthwise
2 large tomatoes, quartered
1 large onion, cut into 8 wedges
1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2-inch-thick wedges
6 garlic cloves, unpeeled
1 tablespoon olive oil

6 cups (or more) canned vegetable broth
4 cups finely chopped kale
3 large fresh thyme sprigs
1 bay leaf

1 15-ounce can Great Northern beans, drained

Preheat oven to 400°F. Spray rimmed baking sheet with oil spray. Arrange carrots, tomatoes, onion, squash and garlic on sheet. Drizzle with oil. Sprinkle with salt and pepper. Toss to coat. Bake until vegetables are brown and tender, stirring occasionally, about 45 minutes.

Transfer carrots and squash to work surface. Cut into 1/2-inch pieces; set aside. Peel garlic cloves; place in processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup broth onto baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot; bring to boil. Reduce heat; simmer uncovered until kale is tender, about 30 minutes.

Add beans and reserved carrots and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf. (Can be made 1 day ahead. Cover and chill. Bring to simmer before serving.)

Makes 6 servings.

Per serving: calories, 191; total fat, 4 g; saturated fat, 0.5 g; cholesterol, 0

Bon Appétit
January 2000

Cooking for Health

[karen w]

I made both of the soup recipes posted last winter. They are both excellent, but if I had to pick a favorite, I'd have to go for the White Bean, Kale, and Roasted Vegetable Soup. Otherwise make them both, and freeze some for later. You can't go wrong!

Karen