Cavolo Nero Kale And White Bean Soup Recipes
CAVOLO NERO: KALE AND WHITE BEAN SOUP
This vegan oil-free recipe is based on the classic Italian Beans 'n Greens Soup. Its name comes from the dark Cavolo Nero kale (aka Tuscan, Lacinato, or Dino kale), but you can use any dark greens like escarole, spinach, or arugula. Hearty, satisfying, and easy to make -- this is a pantry go-to.
Provided by Katie Simmons
Number Of Ingredients 14
Steps:
- To make the Cavalo Nero Kale and White Bean soup: Place the onion, carrot, and garlic in a medium pot with rosemary, bay, red chili, basil, and 1 cup water. Cover and sweat until onions are translucent. Drain and rinse the beans. Add the beans, vegetable stock, and water to the pot. Cover and simmer until carrots are tender, about 10 minutes
- Meanwhile, strip kale leaves. Discard stems. Chop leaves into bite sized pieces.
- When the carrots are tender, add the chopped kale and nutritional yeast. Stir well, cover, and cook 1-2 minutes, until the kale is tender. Stir in the diced tomato and taste to adjust seasoning
- Enjoy!
Nutrition Facts : Calories 233 kcal, ServingSize 1 serving
WHITE BEANS AND CAVOLO NERO
Provided by Giada De Laurentiis
Categories side-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- In a medium Dutch oven, combine the white beans, sage, garlic, 2 tablespoons olive oil and 6 cups water (bottled preferred). Bring to a boil over medium-high heat, then reduce the heat to medium-low to maintain a gentle simmer. Cook, partially covered, for 1 hour 20 minutes, stirring occasionally; the beans should be just tender all the way through.
- Add the kale, salt and red pepper flakes to the beans and stir to combine. Cover the pan and simmer until the kale is wilted and tender, an additional 15 minutes. Stir in the remaining 1/2 cup olive oil and the cheese to finish.
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