Emeril Lagasses Tuscan Kale White Bean Ragout Recipes

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TUSCAN KALE AND WHITE BEAN STEW



Tuscan Kale and White Bean Stew image

A hearty kale and white bean soup simmered in vegetable stock.

Provided by Food Network Kitchen

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

1/3 cup vegetable base, such as Vogue Vegebase
2 tablespoons butter substitute, such as Earth Balance Buttery Spread
1 tablespoon extra-virgin olive oil, plus more for drizzling
3 carrots, diced
3 inner stalks celery, diced
1 large Spanish onion, diced
Kosher salt and freshly ground black pepper
2 sprigs thyme
1 sprig rosemary
4 cloves garlic, minced
Two 14-ounce cans cannellini beans (do not drain)
Zest of 1 lemon
1 pound Tuscan kale, tough stems discarded and leaves chopped, washed and dried (about 8 cups)

Steps:

  • Combine the vegetable base and 8 cups water in a saucepan. Bring to a simmer, whisking to dissolve the base. Set aside.
  • Place a Dutch oven or soup pot over medium-high heat. Add the butter substitute and olive oil and heat until melted. Add the carrots, celery and onions and season with salt and pepper. Saute until tender, about 5 minutes. Tie the thyme and rosemary into a bundle with kitchen string and add it to the pot along with the garlic. Cook for 1 minute more.
  • 3. Add the beans and their liquid, the lemon zest and vegetable stock. Bring to a simmer and cook until the beans are tender, about 10 minutes. Add the kale, season with salt and pepper and simmer until the kale has wilted and softened a bit, 7 to 8 minutes.
  • Divide the soup among bowls and drizzle with olive oil.

TUSCAN KALE AND WHITE BEAN RAGOUT



TUSCAN KALE AND WHITE BEAN RAGOUT image

Categories     Soup/Stew     Vegetable

Yield 4-6 serving

Number Of Ingredients 6

2 tablespoons olive oil 3/4 teaspoon kosher salt, plus more if needed
1 bay leaf 1/4 teaspoon freshly ground black pepper, plus more if needed
2 cloves garlic, smashed and roughly chopped 3 1/2 cups cooked white beans, or two 15-ounce cans cannellini beans or white beans, drained and rinsed
1/4 teaspoon crushed red pepper 1 cup canned diced tomatoes, with their juices
1 small red onion, sliced 1/2 cup vegetable or chicken stock, or canned low-sodium vegetable or chicken broth
1 1/2 pounds Tuscan kale, rinsed, patted dry, and cut crosswise into 1-inch-wide slices Extra-virgin olive oil, for drizzling

Steps:

  • 1 Heat the olive oil in a large sauté pan over medium-high heat. When it is hot, add the bay leaf, garlic, crushed red pepper, and red onion. Cook until the onion begins to wilt and the garlic begins to turn golden around the edges, 3 to 4 minutes. Add the kale, salt, and pepper, and cook for another 2 minutes. Then add the white beans, tomatoes, and stock. Cover, and cook until the kale is wilted and cooked through, about 15 minutes. Taste, and adjust the seasoning if necessary. 2 Transfer the ragout to a serving dish, and drizzle it with extra-virgin olive oil to taste. Serve hot.

TUSCAN WHITE BEAN RAGOUT



Tuscan White Bean Ragout image

Eaten on it's own, or used in other dishes, this is good! This hearty stew packs lots of flavor and nutrition! Adapted from The Everything Vegetarian Cookbook by Jay Weinstein.

Provided by Sharon123

Categories     Stew

Time 50m

Yield 8 serving(s)

Number Of Ingredients 13

1 lb great northern bean, cooked very soft (or one 28 ounce can of large white beans)
2 tablespoons olive oil
2 tablespoons garlic, chopped (about 5 cloves)
2 medium onions, diced
2 teaspoons fresh rosemary, chopped (or 1/4 tsp. dried)
1 dried new mexico chili (or 1/4 tsp. crushed red pepper flakes)
1 head escarole (about 6 cups leaves, or an equal amount of spinach, torn into large pieces)
6 ripe plum tomatoes, seeded and diced (about 1 1/2 cups)
2 ounces unsalted butter
1/4 cup flat-leaf Italian parsley, rough chopped
1/2 cup parmigiano-reggiano cheese, grated (optional)
kosher salt & freshly ground black pepper
3 drops extra virgin olive oil (or a nice flavored oil)

Steps:

  • Strain the cooking liquid from the beans and reserve(you should have about 2 cups of liquid-add water if necessary to reach this amount). Heat the olive oil in a large skillet over medium heat. Add the garlic and cook until it turns white and fragrant, only aobut 30 seconds. Stir in the onions, rosemary, and chili. Cook gently until the onions are very soft, about 10 minutes, stirring occasionally. Add the beans and enough bean cooking liquid to make the mixture brothy; simmer 5 minutes.
  • Stir in the escarole or spinach; simmer until it is all wilted. Add the tomatoes, butter, parsley, and cheese if using. Remove from the heat, and stir until the butter is melted in, adding additional bean liquid as necessary to keep it brothy. Season well with salt and pepper.
  • Serve warm, drizzled with extra virgin olive oil.
  • Note:.
  • This stew can be prepared just up to adding wscarole. Refrigerate for up to 3 days. The flavors will marry and the dish will be even better.

Nutrition Facts : Calories 1081.1, Fat 111.4, SaturatedFat 18.3, Cholesterol 15.2, Sodium 24.6, Carbohydrate 19.4, Fiber 7.1, Sugar 2.6, Protein 6.4

EMERIL LAGASSE'S TUSCAN KALE & WHITE BEAN RAGOUT



Emeril Lagasse's Tuscan Kale & White Bean Ragout image

I got this recipe from the chef Emeril's cooking show. I have enjoyed it and it's really healthy for you. Hope you enjoy!

Provided by Sarah Carlson @Blondie_B

Categories     Bean Soups

Number Of Ingredients 12

2 tablespoon(s) olive oil, extra virgin
1 - bay leaf
2 clove(s) garlic, smashed and roughly chopped
1/4 teaspoon(s) crushed red pepper
1 small red onion, sliced
1 1/2 pound(s) tuscan kale, rinsed, patted dry, and cut crosswise into 1-inch wide slices
3/4 teaspoon(s) kosher salt, plus more if needed
1/4 teaspoon(s) freshly ground black pepper, plus more if needed
3 1/2 cup(s) cooked white beans, or 2 (15-oz) cans cannellini beans or white beans, drained and rinsed
1 cup(s) canned diced tomatoes, with their juices
1/2 cup(s) vegetable stock, or canned low-sodium vegetable broth
- extra-virgin olive oil, for drizzling

Steps:

  • Heat the olive oil in a large sauté pan over medium-high heat. When it is hot, add the bay leaf, garlic, crushed red pepper and red onion. Cook until the onion begins to wilt and the garlic begins to turn golden around the edges, 3 to 4 minutes. Add the kale, salt and pepper, and cook for another 2 minutes. Then add the white beans, tomatoes and stock. Cover and cook until the kale is wilted and cooked through, about 15 minutes. Taste and adjust the seasoning if necessary.
  • Transfer the ragout to a serving dish, and drizzle it with extra virgin olive oil to taste. Serve hot.

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