Cannellini And Kale Ragoût Recipes

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CANNELLINI AND KALE SOUP



Cannellini and Kale Soup image

Thyme, garlic, and a bay leaf are simmered in water to create a flavorful broth that's low in calories. Frying garlic creates crunchy chips and a tasty oil to drizzle on top. Pureed cannellini beans give this soup a velvety texture, canceling out the need for heavy cream.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 12h

Yield Makes 10 cups

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil
2 onions, chopped
1 medium carrot, chopped
Coarse salt and freshly ground pepper
4 garlic cloves, minced, plus 2 garlic cloves, thinly sliced
1 tablespoon chopped fresh thyme
Scant 1/4 teaspoon crushed red-pepper flakes
12 ounces cannellini beans (2 cups), picked through and soaked overnight
6 cups water
1 dried bay leaf
8 ounces Tuscan kale (lacinato kale), stems and center ribs removed, leaves sliced crosswise 1/2 inch thick

Steps:

  • Heat 1 tablespoon oil in a medium Dutch oven or a large pot over medium heat. Cook onions and carrot until just softened, about 5 minutes. Season with 2 1/2 teaspoons salt. Stir in minced garlic, thyme, and red-pepper flakes. Cook for 1 minute.
  • Drain and rinse cannellini beans. Add to Dutch oven with water and bay leaf. Bring to a boil. Reduce heat to low. Simmer, covered, until beans are tender, about 45 minutes. Let cool slightly. Discard bay leaf.
  • Working in batches, puree soup in a blender until smooth, transferring it to a clean pot as you work. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.)
  • Bring soup to a simmer. Stir in kale and 1/4 teaspoon pepper. Simmer until kale is tender, about 15 minutes.
  • Meanwhile, heat remaining 2 tablespoons oil in a small skillet over medium-low heat. Cook sliced garlic, stirring often, until crisp and golden, 1 to 2 minutes. Transfer garlic to a plate using a slotted spoon. Reserve garlic oil.
  • Divide soup among 6 bowls. Garnish with garlic chips, and drizzle with garlic oil.

Nutrition Facts : Calories 290 g, Fiber 11 g, Protein 15 g, SaturatedFat 1 g, Sodium 503 g

CANNELLINI AND KALE RAGOûT



Cannellini and Kale Ragoût image

Categories     Soup/Stew     Bean     Sauté     Vegetarian     Kale     Spring     Vegan     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

6 tablespoons extra-virgin olive oil, divided
4 1 1/2-inch-thick slices Italian bread, crusts removed, each slice quartered
1 teaspoon plus 1 tablespoon chopped fresh thyme
3 garlic cloves, finely chopped
1/4 teaspoon dried crushed red pepper
5 cups (packed) thinly sliced kale (about 1 large bunch)
1 14 1/2-ounce can vegetable broth
1 14 1/2-ounce can diced tomatoes with green pepper and onion in juice
1 15-ounce can cannellini (white kidney beans), drained

Steps:

  • Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add bread and 1 teaspoon thyme; cook until bread is golden on both sides, turning with tongs, about 2 minutes total. Transfer croutons to bowl; sprinkle with salt and pepper.
  • Add remaining 4 tablespoons oil, garlic, and crushed red pepper to same pot; sauté over medium heat 30 seconds. Add kale and broth; bring to boil. Reduce heat to medium-low, cover, and simmer until kale wilts, about 5 minutes. Add tomatoes with juice, beans, and remaining 1 tablespoon thyme. Cover and simmer 15 minutes. Season with salt and pepper. Ladle ragout into shallow bowls. Top with croutons and serve.

KALE WITH CANNELLINI BEANS



Kale With Cannellini Beans image

I found this recipe in Deborah Madison's book Vegetarian Cooking for Everyone. I used it as part of a meal that i was creating that needed to contain 45 or fewer carbs. My guests, one of whom who does not like kale, loved the mixture of the beans and the kale and really enjoyed this dish. Next time, I might make some croutons to sprinkle on top of it as well to give it a bit of crunch.

Provided by Inspiritual

Categories     Greens

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2-2 lbs kale or 1 1/2-2 lbs mixed greens, with ribs and stems removed
salt & freshly ground black pepper
1 small onion, finely diced
1 1/2 tablespoons olive oil
2 plump garlic cloves, minced
1 pinch red pepper flakes
2 teaspoons rosemary, chopped
1/2 cup dry white wine
1 1/2 cups cooked cannellini beans, rinsed well if canned
parmesan cheese, freshly grated (optional)

Steps:

  • Simmer the kale in salted water until tender, 7-10 minutes.
  • Drain, reserving the cooking water, and chop the leaves.
  • In a large skillet, saute the onion in the oil with the garlic, pepper flakes, and rosemary for about 3 minutes. Add the wine and cook until reduced to a syrupy sauce.
  • Add the beans, kale, and enough of the cooking water to keep the mixture loose.
  • Heat through, taste for salt and season with pepper and a dusting of Parmesan cheese.

Nutrition Facts : Calories 257.5, Fat 6.6, SaturatedFat 0.9, Sodium 80, Carbohydrate 37, Fiber 8.1, Sugar 1.3, Protein 12.5

BEAN AND KALE RAGU



Bean and Kale Ragu image

Simmer leafy green kale, canned tomatoes with chile peppers, onions, garlic, spices, and fresh herbs with plump, white canned cannellini beans to make this savory, Italian-inspired ragu or vegetable stew.

Provided by Stefanie N

Categories     Side Dish     Beans and Peas

Time 1h25m

Yield 6

Number Of Ingredients 13

2 tablespoons olive oil
1 onion, chopped
1 pound kale, stems removed and leaves coarsely chopped
1 (14 ounce) can diced tomatoes with green chile peppers
2 cloves garlic, minced
1 ½ cups water
2 bay leaves
¼ teaspoon ground cumin
1 teaspoon onion powder
2 (15 ounce) cans canned cannellini beans, drained and rinsed
1 tablespoon chopped fresh oregano
1 teaspoon chopped fresh basil
salt and ground black pepper to taste

Steps:

  • Heat the olive oil in a large deep skillet over medium-high heat. Add the onions and kale. Cook and stir until the onions become transparent and the kale wilts and reduces in volume, 5 to 7 minutes.
  • Reduce the heat to medium. Stir the tomatoes and green chiles, garlic, water, bay leaves, cumin, and onion powder into the kale mixture. Simmer the vegetable mixture until the kale is soft, about 1 hour. Stir in the cannellini beans and continue simmering until beans are heated through, about 10 minutes. Stir in the oregano and basil. Add salt and pepper to taste.

Nutrition Facts : Calories 206.5 calories, Carbohydrate 31.9 g, Fat 5.7 g, Fiber 7.9 g, Protein 8.7 g, SaturatedFat 0.7 g, Sodium 592.2 mg, Sugar 0.9 g

CANNELLINI AND KALE RAGOUT



Cannellini and Kale Ragout image

Now that fall is on it's way we seriously start thinking about stew type meals and this one is healthy and easy and comes from a wonderful little cookbook called "the Canadian Harvest". Herbs can be adjusted or added to to suit individual taste buds. Enjoy....

Provided by waynejohn1234

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

4 tablespoons extra virgin olive oil, divided
4 (1 1/2 inch) thick slices Italian bread, crusts removed, each slice quartered
1 teaspoon chopped fresh thyme
4 garlic cloves, crushed
1/2 teaspoon crushed red pepper flakes
1 large bunch kale, thinly sliced
1 1/2 cups vegetable stock
14 1/2 ounces crushed tomatoes
1 1/2 cups cooked cannellini beans
1 tablespoon fresh thyme, chopped
1/2 teaspoon salt
1 teaspoon fresh ground black pepper

Steps:

  • Heat 2 tablespoons olive oil in large pan over med. heat. Add bread cubes and thyme. Cook until bread is golden on both sides - about 2 minutes.
  • Transfer to a bowl and sprinkle with salt and pepper to taste.
  • Add remaining 4 tablespoons oil, garlic and crushed red pepper flakes to same pan. Saute over med. heat until fragrant - about 30 seconds. Add kale and stock.
  • Bring to a boil.
  • Reduce heat and simmer, covered, until kale wilts about 5 minutes.
  • Add crushed tomatoes with juice, beans and thyme.
  • Cover and simmer 15 minutes.
  • Season to taste with salt and pepper.
  • Ladle into bowl and top with croutons.

Nutrition Facts : Calories 333.9, Fat 15.1, SaturatedFat 2.2, Sodium 606.6, Carbohydrate 41, Fiber 7.3, Sugar 0.6, Protein 11.2

CANNELLINI BEAN & FENNEL RAGU



Cannellini bean & fennel ragu image

Get four of your five-a-day in this comforting cannellini bean and fennel ragu with pancetta, tomatoes and a herby gremolata topping

Provided by Esther Clark

Categories     Dinner, Main course, Supper

Time 35m

Number Of Ingredients 16

1 tbsp olive oil
1 onion , finely sliced
2 celery sticks, finely chopped
1 fennel bulb , trimmed and sliced
1 large garlic clove , grated
50g pancetta , chopped
400g can cannellini beans , drained and rinsed
150g cherry tomatoes , halved
2 tbsp tomato purée
300ml low-salt vegetable stock
1 tbsp red wine vinegar
grated parmesan and crusty bread, to serve (optional)
½ small bunch of basil , finely chopped
½ small bunch of parsley , finely chopped
1 lemon , zested
½ garlic clove , grated

Steps:

  • Heat the oil in a frying pan over a medium heat and fry the onion, celery and fennel for 5 mins. Add the garlic and pancetta, and fry for 5 mins more.
  • Stir in the beans, then add the tomatoes, tomato purée, stock and vinegar. Stir, bring to a simmer and cook, uncovered, for 10 mins. Season to taste.
  • For the gremolata, mix everything together in a small bowl. Set aside.
  • Spoon the ragu into bowls and top with the gremolata. Scatter over some parmesan, if using, and serve with crusty bread, if you like.

Nutrition Facts : Calories 394 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 11 grams sugar, Fiber 16 grams fiber, Protein 18 grams protein, Sodium 1.6 milligram of sodium

KALE AND CANNELLINI BEAN SALAD IN A JAR



Kale and Cannellini Bean Salad in a Jar image

Prep your lunches for the whole week with these easy and health-conscious jar salads. Make sure to pack them nice and tight and they will keep all week.

Provided by France C

Categories     Salad     Green Salad Recipes     Kale Salad Recipes

Time 30m

Yield 5

Number Of Ingredients 12

2 tablespoons lemon juice
2 tablespoons red wine vinegar
1 tablespoon minced shallot
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup extra-virgin olive oil
5 pint-sized jars with lids
1 (15 ounce) can cannellini beans, drained and rinsed
20 cherry tomatoes, halved
8 cups stemmed kale, cut into ribbons
1 pinch salt
5 tablespoons freshly grated Parmesan cheese

Steps:

  • Whisk lemon juice, red wine vinegar, shallot, salt, and pepper in a medium bowl. Slowly drizzle in olive oil, whisking constantly until dressing is combined.
  • Line jars up in an assembly line fashion. Divide beans evenly between the jars. Spoon about 1 1/2 tablespoons dressing over the beans. Add 8 tomato halves to each jar.
  • Sprinkle kale with salt and lightly massage until leaves are slightly softened and starting to turn a brighter green color, 20 to 30 seconds. Divide kale between the jars, packing it down tightly to squeeze out air pockets.
  • Top each salad with 1 tablespoon Parmesan cheese. Place lids on jars and refrigerate. Pour salad out into a bowl and toss when ready to eat.

Nutrition Facts : Calories 206.2 calories, Carbohydrate 16.3 g, Cholesterol 4.4 mg, Fat 13.2 g, Fiber 4 g, Protein 5.8 g, SaturatedFat 2.5 g, Sodium 520.9 mg, Sugar 0.3 g

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  • Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add bread and 1 teaspoon thyme; cook until bread is golden on both sides, turning with tongs, about 2 minutes total. Transfer croutons to bowl; sprinkle with salt and pepper.
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