Chestnut And Kale Soup Recipes

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VEGETARIAN KALE SOUP



Vegetarian Kale Soup image

This wonderful soup will warm your insides, delight your taste buds, and fill your stomach on a cold winter's night. It is full of dark green kale, potatoes, and cannellini beans.

Provided by Donna B

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Kale Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 12

2 tablespoons olive oil
1 yellow onion, chopped
2 tablespoons chopped garlic
1 bunch kale, stems removed and leaves chopped
8 cups water
6 cubes vegetable bouillon (such as Knorr)
1 (15 ounce) can diced tomatoes
6 white potatoes, peeled and cubed
2 (15 ounce) cans cannellini beans (drained if desired)
1 tablespoon Italian seasoning
2 tablespoons dried parsley
salt and pepper to taste

Steps:

  • Heat the olive oil in a large soup pot; cook the onion and garlic until soft. Stir in the kale and cook until wilted, about 2 minutes. Stir in the water, vegetable bouillon, tomatoes, potatoes, beans, Italian seasoning, and parsley. Simmer soup on medium heat for 25 minutes, or until potatoes are cooked through. Season with salt and pepper to taste.

Nutrition Facts : Calories 277.3 calories, Carbohydrate 50.9 g, Fat 4.5 g, Fiber 10.3 g, Protein 9.6 g, SaturatedFat 0.6 g, Sodium 372.2 mg, Sugar 4.8 g

CHESTNUT AND KALE SOUP



Chestnut and Kale Soup image

Categories     Soup/Stew     Blender     Bean     Leafy Green     Tomato     Lunch     Bacon     Kale     Winter     Healthy     Chestnut     Simmer     Gourmet     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 6 first-course servings

Number Of Ingredients 16

1/2 pound dried white beans such as cannellini, Great Northern, or navy (about 1 1/4 cups), picked over and rinsed
1/4 pound thinly sliced pancetta, chopped
1 large onion, chopped
3 garlic cloves, finely chopped
3 tablespoons extra-virgin olive oil
1 (14-ounce) can whole tomatoes in juice, drained, reserving juice, and chopped
3 1/2 cups low-sodium chicken broth (28 fluid ounces)
2 cups water
1 piece Parmigiano-Reggiano rind (roughly 3 by 2 by 1/2 inch)
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1 1/2 cups bottled peeled cooked whole chestnuts (8 ounces), halved
1/2 pound cavolo nero or regular green kale, stems and center ribs discarded and leaves torn into bite-size pieces
2 teaspoons chopped fresh thyme
Accompaniment: grated Parmigiano-Reggiano
Garnish: Parmigiano-Reggiano shavings; extra-virgin olive oil for drizzling; black pepper; fresh thyme sprigs; whole chestnuts

Steps:

  • Soak beans in cold water to cover by 2 inches in a bowl at room temperature at least 8 hours, or quick-soak (see cooks' note, below). Drain well in a colander.
  • Cook pancetta, onion, and garlic in oil in a wide 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until browned, about 8 minutes. Add tomatoes with juice, beans, broth, water, cheese rind, salt, and pepper and simmer, uncovered, until beans are tender, 45 minutes to 1 hour. Discard cheese rind and stir in chestnuts.
  • Transfer 2 cups soup to a blender and purée until smooth (use caution when blending hot liquids), then return to pot. Stir in kale and simmer, uncovered, stirring occasionally, until leaves are tender, 10 to 15 minutes. Stir in thyme.

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