Black Kale And White Bean Soup With Barley Recipes

BLACK-KALE AND WHITE-BEAN SOUP WITH BARLEY

Black-Kale and White-Bean Soup with Barley image

Tuscan black kale, or cavolo nero, has impressive stores of calcium and vitamins A and C. A sprinkle of freshly grated Parmesan gives the soup creaminess and tang without excessive calories.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 12

Ingredients

10 cups water
3/4 cup pearl barley, rinsed and drained
3 cups homemade or store-bought low-sodium chicken stock
1 large onion, chopped
2 garlic cloves, thinly sliced
1/2 teaspoon red-pepper flakes
3/4 teaspoon coarse salt
Freshly ground pepper
1 can (28 ounces) cannellini beans, liquid reserved
6 ounces Tuscan black kale (or regular kale), roughly chopped (3 1/2 cups)
1 tablespoon plus 1 teaspoon grated Parmesan cheese
1/2 teaspoon grated lemon zest

Steps:

Bring 8 cups water to a boil in a large pot. Reduce heat, add barley, and simmer until just tender, about 1 hour.
Add 2 cups stock to pot, and bring to a boil. Reduce heat, and add onion, garlic, red-pepper flakes, and salt. Season with pepper. Simmer until barley is soft, about 20 minutes.
Add beans with liquid, kale, and remaining 2 cups water and 1 cup stock. Simmer until kale is tender and cooked through, about 7 minutes.
Divide among 4 bowls. Sprinkle with Parmesan and lemon zest, and season with pepper.

BLACK BEAN AND KALE SOUP

Black Bean and Kale Soup image

Provided by Katie Lee Biegel

Categories main-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 quart low-sodium vegetable broth
Two 15-ounce cans black beans
2 cups frozen chopped kale
Sour cream, shredded cheese and diced avocado, for serving, optional

Steps:

In a Dutch oven, heat the olive oil over medium heat. Add the onion and saute until tender and translucent, 7 to 8 minutes. Stir in the garlic and cook 1 minute. Add the broth, beans (do not drain) and kale. Bring to a low boil, reduce to a simmer, cover and cook until heated through, about 25 minutes.
Serve with sour cream, shredded cheese and diced avocado, if desired.

KALE & BEAN SOUP

Kale & Bean Soup image

Chock-full of veggies, this soup soothes both the body and the spirit. The kale is packed with nutrients, including omega-3s, and the beans add a natural creaminess. -Beth Sollars, Delray Beach, Florida

Provided by Taste of Home

Categories Lunch

Time 1h30m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 13

Ingredients

2 medium onions, chopped
2 cups cubed peeled potatoes
1 tablespoon olive oil
4 garlic cloves, minced
1 bunch kale, trimmed and coarsely chopped
3-1/2 cups vegetable broth
1 can (28 ounces) diced tomatoes, undrained
1-1/2 cups water
1 teaspoon Italian seasoning
1 teaspoon paprika
1/2 teaspoon pepper
1 bay leaf
1 can (15 ounces) cannellini beans, rinsed and drained

Steps:

In a Dutch oven, saute onions and potatoes in oil until tender. Add garlic; cook 1 minute longer. Stir in the kale, broth, tomatoes, water, Italian seasoning, paprika, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until kale is tender., Cool slightly. Discard bay leaf. In a blender, process 3 cups soup until smooth. Return to pan; add beans and heat through.

Nutrition Facts : Calories 152 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 622mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

WHITE BEAN 'N' BARLEY SOUP

White Bean 'N' Barley Soup image

"A friend of mine gave me this recipe, and it's delicious," says Stephanie Land of Sudbury, Ontario.

Provided by Taste of Home

Categories Lunch

Time 1h25m

Yield 9 servings.

Number Of Ingredients 16

Ingredients

1-1/2 cups dried great northern beans
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil
4 cups chicken or vegetable broth
4 cups water
3 medium carrots, sliced
2 medium sweet red peppers, chopped
2 celery ribs, chopped
1/2 cup medium pearl barley
1/2 cup minced fresh parsley, divided
2 bay leaves
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1 can (28 ounces) diced tomatoes, undrained

Steps:

Place beans in a Dutch oven or soup kettle; add enough water to cover beans by 2 in. Bring to a boil; boil for 2 minutes. Remove from heat; cover and let stand 1 hour. Drain and rinse beans, discarding liquid. , In a Dutch oven, heat oil over medium-high heat. Add onion and garlic; cook and stir until tender, 3-5 minutes. Stir in broth, water, beans, carrots, red peppers, celery, barley, 1/4 cup parsley, bay leaves, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer 1 hour or until beans are tender. Add tomatoes; heat through. Discard bay leaves. Sprinkle with remaining 1/4 cup parsley.

Nutrition Facts : Calories 193 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 831mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 9g fiber), Protein 10g protein. Diabetic Exchanges

WHITE BEAN SOUP WITH KALE

White Bean Soup with Kale image

Pat: Creamy, smoky white beans, simmered with some kind of pork fat, are a Southern staple, especially when served with a wedge of warm cornbread. This white-bean soup is finished with kale, a nourishing green that's packed with vitamins A and C (the leaves are so pretty that Gina uses the green and purple varieties to decorate her party trays). Smoked sausage makes a great addition to this soup, and what we do then is leave out the bacon and add 1/2 pound of sliced smoked sausage instead. (You've heard the expression "an eye for an eye" in Memphis we say "a pig for a pig.")

Yield serves 6 to 8

Number Of Ingredients 17

Ingredients

1 pound dried white beans, such as Great Northern, cannellini, or navy
3 tablespoons olive oil
1 large onion, chopped
2 leeks, white and pale-green parts only, sliced (about 1 cup)
1 large tomato, seeded and chopped
1 large carrot, chopped
2 celery stalks, chopped
8 garlic cloves, finely chopped
3 strips thick-sliced bacon, chopped
8 cups Chicken Stock (page 28)
1 tablespoon chopped fresh thyme leaves
1 teaspoon chopped fresh rosemary leaves
2 cups water
1 pound kale, stems and center ribs discarded, leaves coarsely chopped
Kosher salt
Freshly ground black pepper
Hot sauce

Steps:

Place the beans in a large pot. Add enough water to cover by 2 inches, and soak the beans overnight. Drain.
Heat the olive oil in a large pot over medium-high heat. Add the onion, leeks, tomato, carrot, celery, garlic, and bacon, and sauté until the vegetables are tender, about 6 minutes. Add the beans, stock, thyme, rosemary, and water, and bring the soup to a boil. Reduce the heat to medium low, then cover and simmer, stirring occasionally, until the beans are very tender, about 50 minutes. Then stir in the kale and simmer until the leaves are tender, about 15 more minutes. Season the soup to taste with salt, pepper, and hot sauce.

KALE AND WHITE BEAN SOUP

Kale and White Bean Soup image

Mash the beans, and use them to thicken the broth; leave some whole for added texture.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 45m

Number Of Ingredients 9

Ingredients

1 pound kale, stems (and veins, if desired) removed and leaves washed
2 tablespoons olive oil
1 onion, chopped
2 cans cannellini beans, (14.5 ounces each), drained and rinsed
4 cups water
2 cups chicken stock, or reduced-sodium canned broth
Salt and pepper
4 thick slices country bread
Grated Parmesan cheese, (optional)

Steps:

Cut or tear the kale into 1/2-inch strips. In a medium saucepan, heat 1 tablespoon oil over medium-high heat. Add onion, and cook until softened, about 5 minutes.
Add about half of the beans, and lightly mash with a fork. Add water and stock, and bring to a boil. Stir in kale, remaining beans, 1 teaspoon salt, and 1/4 teaspoon pepper. Partially cover, reduce heat, and simmer until kale is tender, about 20 minutes.
Toast bread. Ladle soup into bowls, top with toast, and drizzle with remaining tablespoon olive oil. Sprinkle with Parmesan, if desired.

Nutrition Facts : Calories 441 g, Fat 12 g, Protein 22 g

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