QUICK TOMATO, WHITE BEAN AND KALE SOUP
A hearty bean soup does not always require hours on the stove. Using the canned variety cuts the cook time down drastically for this colorful recipe, which takes no more than an hour start to finish. You can save even more time by tackling some prep while starting to sauté the soup.
Provided by Martha Rose Shulman
Categories dinner, weekday, soups and stews, main course
Time 55m
Yield Serves 4 to 6
Number Of Ingredients 16
Steps:
- Heat the olive oil over medium heat in a large, heavy soup pot and add the onion, carrot, and celery and a pinch of salt. Cook, stirring often, until the vegetables are tender, about 8 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the tomatoes and juice from the can, add another pinch of salt and cook, stirring often, for 5 to 10 minutes, until the tomatoes have cooked down slightly.
- Add the water, tomato paste, oregano, potato, and salt to taste. Bring to a boil, add the bouquet garni, cover and simmer 10 to 15 minutes, until the potatoes are just about tender.
- Add the kale and simmer another 10 minutes, until the kale and potatoes are tender and the soup is fragrant. Taste, adjust salt, and add pepper. Stir in the beans and heat through for 5 minutes. Serve, sprinkling some Parmesan over each bowl.
Nutrition Facts : @context http, Calories 180, UnsaturatedFat 2 grams, Carbohydrate 32 grams, Fat 3 grams, Fiber 8 grams, Protein 9 grams, SaturatedFat 0 grams, Sodium 1139 milligrams, Sugar 5 grams
KALE AND WHITE BEAN SOUP
Mash the beans, and use them to thicken the broth; leave some whole for added texture.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Number Of Ingredients 9
Steps:
- Cut or tear the kale into 1/2-inch strips. In a medium saucepan, heat 1 tablespoon oil over medium-high heat. Add onion, and cook until softened, about 5 minutes.
- Add about half of the beans, and lightly mash with a fork. Add water and stock, and bring to a boil. Stir in kale, remaining beans, 1 teaspoon salt, and 1/4 teaspoon pepper. Partially cover, reduce heat, and simmer until kale is tender, about 20 minutes.
- Toast bread. Ladle soup into bowls, top with toast, and drizzle with remaining tablespoon olive oil. Sprinkle with Parmesan, if desired.
Nutrition Facts : Calories 441 g, Fat 12 g, Protein 22 g
SORGHUM, KALE AND WHITE BEAN TOMATO SOUP
This hearty sorghum soup is the perfect meal to warm you up on a chilly fall or winter day. Packed with veggies and topped with Italian cheese, this soup is sure to be a new lunch or dinner time favorite.
Provided by The Sorghum Checkoff
Categories The Sorghum Checkoff
Time 1h10m
Yield 10
Number Of Ingredients 13
Steps:
- Bring 3 cups of broth to a boil, add 1/2 cup of sorghum and allow to boil gently for approximately 20-25 minutes (liquid will remain, that's fine).
- Meanwhile, heat a large saucepan with lid over medium to medium/high heat. Add olive oil and saute garlic, onion, salt and pepper until the onion softens (approximately 6-8 minutes).
- Add kale and sriracha, cook until wilted (about 4 minutes).
- Take 1/2 cup of white beans and either blend in a blender/small food processor or mash well with the back of a spoon or fork.
- Add blended beans, remaining whole beans, canned tomatoes, sorghum/broth mixture and additional 4 cups low sodium chicken broth to kale mixture.
- Bring to a boil, cover and reduce heat to simmer for approximately 20 minutes.
- Top with grated Pecorino Romano or Parmesan cheese (approximately 1 teaspoon per bowl) and serve.
Nutrition Facts : Calories 108.3 calories, Carbohydrate 15.3 g, Cholesterol 5.4 mg, Fat 2.8 g, Fiber 1.5 g, Protein 5.7 g, SaturatedFat 0.9 g, Sodium 270.6 mg, Sugar 2.2 g
SORGHUM, KALE AND WHITE BEAN TOMATO SOUP
This hearty sorghum soup is the perfect meal to warm you up on a chilly fall or winter day. Packed with veggies and topped with Italian cheese, this soup is sure to be a new lunch or dinner time favorite.
Provided by The Sorghum Checkoff
Categories The Sorghum Checkoff
Time 1h10m
Yield 10
Number Of Ingredients 13
Steps:
- Bring 3 cups of broth to a boil, add 1/2 cup of sorghum and allow to boil gently for approximately 20-25 minutes (liquid will remain, that's fine).
- Meanwhile, heat a large saucepan with lid over medium to medium/high heat. Add olive oil and saute garlic, onion, salt and pepper until the onion softens (approximately 6-8 minutes).
- Add kale and sriracha, cook until wilted (about 4 minutes).
- Take 1/2 cup of white beans and either blend in a blender/small food processor or mash well with the back of a spoon or fork.
- Add blended beans, remaining whole beans, canned tomatoes, sorghum/broth mixture and additional 4 cups low sodium chicken broth to kale mixture.
- Bring to a boil, cover and reduce heat to simmer for approximately 20 minutes.
- Top with grated Pecorino Romano or Parmesan cheese (approximately 1 teaspoon per bowl) and serve.
Nutrition Facts : Calories 108.3 calories, Carbohydrate 15.3 g, Cholesterol 5.4 mg, Fat 2.8 g, Fiber 1.5 g, Protein 5.7 g, SaturatedFat 0.9 g, Sodium 270.6 mg, Sugar 2.2 g
TOMATO KALE AND WHITE BEAN SOUP RECIPE - (4.4/5)
Provided by Kelli with an I
Number Of Ingredients 9
Steps:
- 1. In a medium pan, saute onion and garlic in olive oil over medium heat until soft, then season with salt and pepper. 2. Stir in tomato paste + vinegar - cook around 3 minutes. 3. In a large soup pot, add in tomatoes, beans and 4 cups of water. Bring to a boil and stir in kale. 5. Cover pot around 5 minutes until kale is just starts to turn bright green. Pair with a grilled cheese, or just by itself, and enjoy!
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- Bring 3 cups of broth to a boil, add 1/2 cup sorghum and allow to boil gently for approximately 20-25 minutes (liquid will remain, that's fine).
- Meanwhile, heat a large saucepan with lid over medium/medium-high heat. Add olive oil and sauté garlic, onion, salt and pepper until the onion softens, approximately 6-8 minutes.
- Take 1/2 cup of white beans and either blend in a blender/small food processer, or mash well with the back of a spoon or fork. Add blended beans, remaining whole beans, canned tomatoes, sorghum/broth mixture and additional 4 cups low sodium chicken broth to kale mixture.
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Reviews 6Estimated Reading Time 2 mins
- Bring 3 cups of broth to a boil, add 1/2 cup sorghum and allow to boil gently for approximately 20-25 minutes (liquid will remain, that’s fine).
- Meanwhile, heat a large saucepan with lid over medium/medium-high heat. Add olive oil and sauté garlic, onion, salt and pepper until the onion softens, approximately 6-8 minutes.
- Take ½ cup of white beans and either blend in a blender/small food processer, or mash well with the back of a spoon or fork. Add blended beans, remaining whole beans, canned tomatoes, sorghum/broth mixture and additional 4 cups low sodium chicken broth to kale mixture.
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