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Categories: Soups, Vegetarian

Hearty Bean and Kale Soup

Hearty Bean and Kale Soup
Los Angeles Times

Our family dinners revolve around birthdays, anniversaries and holidays, and they are wonderful times to be together with our children and grandchildren. This month we celebrate the holiday of Purim, and that is even better. It is fun when we ... Read more

Total time: 3 hours 30 minutes plus 8 hours soaking | Serves 8 to 10
  • 1/2 pound dried Great Northern beans
  • Water
  • Olive oil
  • 1 onion, chopped
  • 2 small carrots, chopped
  • 1 stalk celery, chopped
  • 1 small bunch kale, shredded (about 4 cups)
  • 1 boiling potato, diced
  • 1 small bunch Swiss chard, chopped (about 2 cups)
  • 1 large tomato, diced
  • 2 cloves garlic, minced
  • 2 teaspoons minced fresh rosemary leaves
  • 1 tablespoon minced parsley
  • 1 teaspoon fresh thyme leaves
  • Salt
  • Freshly ground pepper
  • 1 cup freshly grated Parmesan cheese

Step 1Place beans in large saucepan with enough cold water to cover. Let stand at room temperature overnight. Drain beans well and return to saucepan. Add enough water to cover and bring to a boil over high heat. Reduce heat and simmer until tender, 1 hour 30 minutes, reserving liquid. Transfer half beans to food processor or blender and puree. Reserve remaining whole beans.

Step 2Heat 1/4 cup oil in large pot over medium-high heat. Add onion, carrots and celery and saute 5 minutes. Stir in kale, potato, pureed beans and enough reserved bean cooking liquid and water to make 6 cups. Heat over medium heat and simmer until vegetables are tender, 30 minutes.

Step 3Add chard, tomato, garlic, rosemary, parsley, thyme and salt and pepper to taste. Simmer until chard is tender and flavors are well blended, at least 1 hour, adding additional bean liquid if soup is too thick. (Soup should be quite thick.)

Step 4Stir in reserved whole beans and simmer until heated through, 5 to 10 minutes. (Can be cooled and refrigerated overnight.)

Step 5Ladle into heated soup bowls and sprinkle with Parmesan cheese. Pass olive oil to top soup with, if desired.

Each of 10 servings:
203 calories; 251 mg sodium; 8 mg cholesterol; 9 grams fat; 22 grams carbohydrates; 11 grams protein; 2.40 grams fiber.
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