Tuscan Bean Soup With Kale Recipes

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TUSCAN WHITE BEAN KALE SOUP



Tuscan White Bean Kale Soup image

The best Tuscan White Bean Kale Soup recipe with winter squash, leeks, lacinato kale and creamy cannellini beans. Super easy to make, without meat, 100% vegan and gluten free!

Provided by Florentina

Categories     Soup

Time 40m

Number Of Ingredients 15

15 oz canned cannellini beans ((drained, or 2 cups homemade cooked beans))
1/2 acorn squash (4-5 cups) ((or kabocha squash))
1 bunch Tuscan kale ((about 3 packed cups))
6 cups veggie stock ((low-sodium))
1/2 leek (or 1 small yellow onion) (-chopped)
2 cloves garlic (-minced)
6 sprigs thyme
1 sprig fresh rosemary (-chopped)
2 leaves bay
3 tbsp vegan Parmesan or nutritional yeast
1 tsp garlic powder
sea salt & black pepper to taste
1 pinch red pepper flakes ((OPTIONAL))
1/4 tsp liquid smoke ((OPTIONAL))
lemon wedges for serving

Steps:

  • Slice the leeks then rinse them well in a colander with cold water.
  • Preheat a heavy bottom stock pot over medium flame and add a splash of water and the cleaned leeks with a pinch of sea salt. Saute for a few minutes until they have collapsed and begin to caramelize. (add more liquid if needed to make sure they don't burn).
  • Meanwhile rinse the squash, discard the seeds and cut it into one inch pieces. Add it to the pot with the leeks together with the thyme, rosemary and bay leaves. Give everything a good stir and add the minced garlic and garlic powder. Stir again and pour in the veggie stock.
  • Bring the soup to a simmer then add the vegan parmesan (or nutritional yeast) and cook for about 25 minutes until the squash is cooked through.
  • Add the cooked beans to the soup and simmer until warm. Discard the bay leaf and thyme sprigs. Taste and adjust seasonings with sea salt and black pepper to your taste.
  • Transfer two cups of the soup to a blender and puree until smooth. Add the puree back into the soup pot and mix to combine.
  • Rinse the kale well and remove the stems. Chop it into small pieces and add it to the soup. Cook a couple of minutes until wilted. Serve hot with a pinch of the red pepper flakes and lemon wedges on the side.

Nutrition Facts : Calories 226 kcal, Carbohydrate 43 g, Protein 14 g, Fat 1 g, Sodium 1212 mg, Fiber 7 g, Sugar 3 g, ServingSize 1 serving

TUSCAN BEAN SOUP



Tuscan Bean Soup image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 3 1/2 quarts, 8 servings

Number Of Ingredients 20

1/2 cup kidney beans soaked overnight or 1 (14-ounce) can store-bought beans, drained and rinsed
1/2 cup cannellini beans soaked overnight or 1 (14-ounce) can store-bought beans, drained and rinsed
3 tablespoons olive oil, plus more for drizzling on bread
1/2 pound diced pancetta
2 cups diced yellow onions
1 cup diced celery
1 cup diced carrots
4 cloves garlic, sliced
Salt and freshly ground black pepper
1 (14-ounce) can diced tomatoes
1 (14-ounce) can chick peas, drained and rinsed
2 quarts chicken stock, plus extra water if needed
2 sprigs rosemary
3 sprigs thyme
1 sprig oregano
1 bay leaf
1 teaspoon red chili flakes
2 heads Lacinata kale, stems removed and cut into bite size pieces
1 loaf Italian peasant bread, cut into thick slices
Parmigiano-Reggiano, grated, for serving

Steps:

  • Place the kidney beans in a medium pot, add water to cover by 2-inches and bring to a boil. (If using canned kidney beans, skip this step.) Turn the heat down, let simmer for 45 minutes to 1 hour, or until just-tender. Use the same process for the cannellini beans.
  • In a large soup pot, heat the olive oil over medium heat. Add the pancetta, rendering the fat and cooking until slightly crispy about 3 minutes. Saute the onion, celery, carrot and garlic for 3 to 4 minutes. Season with salt and freshly ground black pepper, to taste. Add the diced tomatoes, the cooked and drained kidney beans, cannellini beans, chick peas, and the chicken stock. Using kitchen twine, tie the herbs and the bay leaf into a bundle and add to the pot. Season with the red chili flakes, salt and pepper. Cook for 15 to 20 minutes, then add the kale. Continue cooking until the beans are completely tender.
  • Preheat the oven to 350 degrees F. Drizzle olive oil over the slices of peasant bread, season with a little salt and pepper and toast in the oven. Serve the soup in large bowls with grated Parmesan and a slice of toast.

BEAN SOUP WITH KALE



Bean Soup With Kale image

Each serving supplies 7mg of lutein, a healthy dose for the day.

Provided by Ben S.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Yield 8

Number Of Ingredients 10

1 tablespoon olive oil or canola oil
8 large garlic cloves, crushed or minced
1 medium yellow onion, chopped
4 cups chopped raw kale
4 cups low-fat, low-sodium chicken or vegetable broth
2 (15 ounce) cans white beans, such as cannellini or navy, undrained
4 plum tomatoes, chopped
2 teaspoons dried Italian herb seasoning
Salt and pepper to taste
1 cup chopped parsley

Steps:

  • In a large pot, heat olive oil. Add garlic and onion; saute until soft. Add kale and saute, stirring, until wilted. Add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper. Simmer 5 minutes. In a blender or food processor, mix the remaining beans and broth until smooth. Stir into soup to thicken. Simmer 15 minutes. Ladle into bowls; sprinkle with chopped parsley.

Nutrition Facts : Calories 182.3 calories, Carbohydrate 31 g, Fat 2.5 g, Fiber 7.3 g, Protein 11 g, SaturatedFat 0.4 g, Sodium 220.4 mg, Sugar 1.8 g

TUSCAN WHITE BEAN SOUP WITH HAM AND KALE



Tuscan White Bean Soup With Ham and Kale image

Make and share this Tuscan White Bean Soup With Ham and Kale recipe from Food.com.

Provided by IHeartBobert

Categories     < 30 Mins

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 9

2 teaspoons olive oil
1 1/2 cups diced ham
1 cup chopped white onion
3 garlic cloves, minced
1 teaspoon dried sage
4 cups reduced-sodium chicken broth
2 (15 ounce) cans white beans, rinsed and drained (Great Northern or cannellini)
1 bunch fresh kale, rinsed well and chopped (about 4 cups chopped)
salt & freshly ground black pepper

Steps:

  • Heat oil in a large saucepan over medium-high heat. Add ham, onion and garlic and cook 3 minutes, until onion is tender.
  • Add sage and cook 1 minute, until sage is fragrant.
  • Add broth and beans and bring to a simmer. Reduce heat to medium-low and simmer 10 minutes.
  • Add kale and cook 1 minute, until kale wilts.
  • Season to taste with salt and pepper.

ALMOST TUSCAN SAUSAGE AND KALE SOUP



Almost Tuscan Sausage and Kale Soup image

My boyfriend loves this recipe and even prefers it to the Tuscan soup at a well known restaurant! I adapted this from a diabetic-friendly recipe, if you want to make it that way substitute sweet potato for the yellow potato.

Provided by KDC860

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 12

1 tablespoon olive oil, or as needed
1 large onion, chopped
2 cloves garlic, crushed
1 pinch red pepper flakes, or to taste
1 pinch ground black pepper, or to taste
1 pound bulk hot Italian sausage, removed from casings and crumbled
½ teaspoon chopped fresh basil
¼ teaspoon smoked paprika
6 cups low-sodium chicken broth
4 cups chopped kale
1 (15 ounce) can cannellini beans, drained and rinsed
1 cup peeled and chopped yellow potatoes, or more to taste

Steps:

  • Heat oil in a large stockpot over medium heat until the oil shimmers; cook and stir onion, garlic, red pepper flakes, and black pepper until onion is translucent, 10 to 15 minutes.
  • Mix sausage, basil, and paprika together in a bowl.
  • Stir sausage mixture into onion mixture; cook and stir until sausage is browned and fully cooked, 5 to 10 minutes. Add chicken broth, kale, cannellini beans, and potatoes to sausage-onion mixture; lower heat to medium low. Cover stockpot and simmer until potatoes are tender, 15 to 20 minutes.

Nutrition Facts : Calories 328.8 calories, Carbohydrate 24.8 g, Cholesterol 33.8 mg, Fat 17.6 g, Fiber 4.6 g, Protein 18.3 g, SaturatedFat 5.8 g, Sodium 909.9 mg, Sugar 2.4 g

TUSCAN WHITE BEAN AND KALE SOUP



Tuscan White Bean and Kale Soup image

Cozy up to this Tuscan white bean and kale soup with bacon, cannellini beans, fresh rosemary, and lacinato kale. It's hearty, thick, and crazy flavorful.

Provided by Katya

Categories     Soup

Time 55m

Yield 6

Number Of Ingredients 14

3 (15 oz.) cans cannellini beans, divided
4 cups chicken broth, divided
1 Tbsp. olive oil or avocado oil
3 strips bacon, chopped
1 medium onion, chopped, about 1 cup
1 medium carrot, chopped, about 1/2 cup
2 ribs celery, chopped, about 1/2 cup
4 cloves garlic, minced
1 Tbsp. fresh minced rosemary
1 medium russet potato, peeled and 1/2-inch diced, about 1 1/2 cups
2 cups chopped lacinato kale or curly kale, lightly packed
1/4 cup chopped parsley
Kosher salt and fresh black pepper
Freshly grated Parmesan cheese, for serving, optional

Steps:

  • Drain and rinse one can of cannellini beans. Add to a blender or food processor with 1 cup of chicken broth. Blend until smooth. Drain and rinse the other two cans of beans and set them aside.
  • Heat oil in a large dutch-oven or soup pot over medium heat. Add bacon and cook until bacon renders fat and crisps up.
  • Add onion, carrots, and celery. Cook until softened, about 6-7 minutes, stirring occasionally.
  • Stir in garlic and rosemary. Cook until fragrant, about 30 seconds, while stirring constantly.
  • Add blended beans, drained beans, potatoes, and the remaining chicken broth. Season with salt and pepper to taste. Simmer over medium or medium-low heat, for 20-25 minutes, uncovered, or until vegetables are tender and broth slightly reduced.
  • Stir in kale and simmer for a few minutes or until wilted. Taste the soup and add more salt if needed. Stir in chopped parsley. Serve soup with grated Parmesan cheese. It's also really good with crusty bread for dipping.

Nutrition Facts : Calories 445 calories, Sugar 3.8 g, Sodium 1638.1 mg, Fat 9.5 g, SaturatedFat 2.6 g, TransFat 0 g, Carbohydrate 68.7 g, Fiber 14.7 g, Protein 23.9 g, Cholesterol 13.2 mg

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.

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