CANNELLINI BEAN WITH FLAT LEAF KALE
All ingredients come from the freezer or the refrigerator and are assembled at time of use. Freshly cooked beans are better than the canned variety so have some on hand always, all beans work well for this wonderful soup! Ladle into your nicest soup plate, find a warm cozy place to sit and sip your soup.
Provided by MARIGOLD
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Kale Soup Recipes
Time 12m
Yield 2
Number Of Ingredients 8
Steps:
- In a saucepan, place the cannellini beans, garlic, sausage, onion and kale with just enough water to cover. Season with 2 teaspoons of parsley, thyme and salt and pepper if desired. Bring to a boil and cook until vegetables are tender. Serve immediately garnished with Parmesan cheese and remaining fresh parsley.
Nutrition Facts : Calories 223.7 calories, Carbohydrate 24.2 g, Cholesterol 20.9 mg, Fat 9.2 g, Fiber 6 g, Protein 10.8 g, SaturatedFat 3.1 g, Sodium 579.5 mg, Sugar 1.2 g
WHITE BEANS AND KALE
Simmer kale and cannellini with lemon zest and serve with fresh herbs.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the kale and cook, stirring occasionally, until wilted, about 3 minutes. Stir in the beans with the liquid from the can, lemon zest, 2 cups water and a generous pinch each of salt and pepper. Bring to a simmer and continue to cook, stirring occasionally until the liquid has reduced and the kale is tender, 10 to 12 minutes.
- Transfer the kale and beans to a serving bowl. Scatter the parsley and chives over the top and serve with lemon wedges.
- Copyright 2016 Television Food Network, G.P. All rights reserved
SAVORY KALE, CANNELLINI BEAN, AND POTATO SOUP
I wanted to use some of the kale I froze for the winter, and have something healthy to bring to work for lunch this week, so I whipped up this soup, which is really quite good!
Provided by Chris&Kelly
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Kale Soup Recipes
Time 1h15m
Yield 6
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large Dutch oven over medium heat; cook and stir the onion until softened and translucent, about 5 minutes. Stir in the carrot and garlic, and cook for 5 minutes more.
- Pour in the chicken broth, water, and white wine; stir in the potatoes, rosemary, sage, and thyme. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Add the cannelini beans, kale, chile pepper, and black pepper, and simmer, covered, for 30 more minutes.
Nutrition Facts : Calories 262 calories, Carbohydrate 38.8 g, Cholesterol 2 mg, Fat 5.4 g, Fiber 6.9 g, Protein 8.2 g, SaturatedFat 0.9 g, Sodium 245.2 mg, Sugar 4.2 g
CANNELLINI AND KALE SOUP
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
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
KALE WITH CANNELLINI BEANS
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
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
SAUTEED KALE WITH CANNELLINI BEANS
This can be served on its own as a side dish, or over rice as a main dish. It is vegan, gluten-free, and sugar free.
Provided by Ex-Pat Mama
Categories Greens
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large skillet or wok heat the oil. Add the garlic and chili and sauté for about a minute.
- Add the kale in large handfuls - add a handful, stir it until it begins to wilt and then add the next handful, and so on.
- Pour the vegetable broth over all. Stir and simmer until the broth is almost completely boiled away - approximately 10 minutes.
- Add the beans and gently stir through until heated.
- Serve immediately.
CANNELLINI BEANS WITH KALE
Provided by Ivy Manning
Categories Bean Side Christmas Thanksgiving Low Fat Vegetarian Low Cal High Fiber Kale Fall Family Reunion Healthy Low Cholesterol Christmas Eve Potluck Bon Appétit Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12 cups
Number Of Ingredients 11
Steps:
- Place beans in pot with enough cold water to cover by 3 inches. Bring to boil. Continue to boil 1 minute. Remove from heat. Cover; let stand 1 hour. Drain beans; return to pot. Add 8 cups water, onion, garlic, bay leaf, and sage; bring to boil. Reduce heat; cover and simmer until beans are tender, 1 to 11/2 hours. Stir in salt. Add kale; cook 4 minutes.
- Drain beans and kale; place in large bowl. (Cover and chill liquid for soup.) Add oil, lemon juice, and red pepper to taste; toss. Season with salt and black pepper.
PORK TENDERLOIN WITH WHITE BEANS AND KALE
Pork tenderloin is paired with onions, garlic, bell peppers, kale and white beans to make a hearty and beautiful weeknight meal. Best of all, it's budget friendly!
Provided by Valerie Bertinelli
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F and line a rimmed baking sheet with aluminum foil.
- Heat a large high-sided cast-iron or oven-safe skillet over medium-high heat and add the vegetable oil. Pat the pork tenderloin dry and season with the smoked paprika, 3/4 teaspoon salt and 1/2 teaspoon pepper. When the oil is shimmering, add the pork and sear on all sides, about 5 minutes. Transfer the pork to the prepared baking sheet and roast until it registers 145 to 150 degrees F on an instant-read thermometer, 20 to 25 minutes. Let rest for 5 minutes.
- Meanwhile, set the same skillet over medium heat, add a drizzle of oil if needed and add the peppers and onions. Add a splash of water to deglaze and use a wooden spoon to scrape up any brown bits from the bottom of the skillet. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
- Add the garlic and cook until fragrant and slightly softened, about 3 minutes. Remove and discard the tough, fibrous ribs from the kale leaves, then roughly chop the kale leaves. Add the kale and use a wooden spoon to carefully fold the hot vegetables over the kale to help it begin to wilt. Continue to cook until the kale is bright green and wilted, 3 to 4 minutes. Stir in the white beans and a pinch of salt and pepper. Cook until heated through, about 2 minutes more.
- Slice the rested pork on the diagonal and serve with the white bean and kale mixture.
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