Tuscan Cannellini Bean Kale Soup Recipes

TUSCAN CANNELLINI BEAN & KALE SOUP

Steps:

• Directions
• - Gather your ingredients to make the bean and kale soup. Combine your seasonings into a bowl and mix together.
• - In a medium-sized pot, heat the oil on medium heat. Add the scallion and saute for 3-4 minutes, until softened.
• - Next, add the beans, kale, seasonings, sundried tomatoes, and garlic.
• - Cover the ingredients with water and add the bouillon base. Bring the soup to a low boil and cook for 5-6 minutes or until the beans are tender and the kale is still a vibrant green. Remove the pot from the heat. Stir in the fresh parsley and fennel fronds.
• - Garnish as desired and serve.

TUSCAN BEAN SOUP

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.

TUSCAN KALE AND CANNELLINI BEAN SOUP

Steps:

• Heat the olive oil and garlic in a large pot over medium heat until aromatic, about a minute or two. Careful not to burn the garlic. Add the beans and stir to coat with the oil and garlic.
• Add the chicken broth and kale and season with some salt. Cover the pot and simmer until kale is wilted and to your liking, about 15 minutes.
• Add the sliced serrano (or jalapeno) pepper and cook until heated through. Season to taste with more salt if needed.
• Stir in sliced sausage if using, or just add to the individual bowl.

ALMOST TUSCAN SAUSAGE AND KALE SOUP

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.

TUSCAN WHITE BEAN AND KALE SOUP

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.

SLOW COOKER RIBOLLITA

Steps:

• Place the beans in a large bowl and add cold water to cover by 3 inches. Cover the bowl and soak the beans in the refrigerator overnight.
• The next day, pour the beans and their soaking liquid into a slow cooker. Add enough fresh water to cover the beans by 2 inches, cover with the lid, and cook on the high setting for 4 hours.
• Place a very large sauté pan over medium heat. Add the olive oil, and when the oil shimmers, add the onion. Season with salt and cook for 5 minutes, stirring every minute or so, until softened. Add the carrots, celery, butternut squash, and garlic, and cook for 5 more minutes, until starting to soften. Transfer the vegetables to the slow cooker. Add the tomatoes, crushing each one in your hand as you add it. Add the bouquet garni, 1 tablespoon salt, and 1/2 tablespoon of the red pepper flakes. Cook on the low setting for 3 hours.
• Uncover the slow cooker, remove the bouquet garni, and add the kale, bread, 1 cup of the Parmigiano-Reggiano, and the remaining 1/2 tablespoon red pepper flakes. Stir the soup well, season with more salt to taste, and serve with the remaining Parmigiano-Reggiano sprinkled on top.

CANNELLINI AND KALE SOUP

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.

SAVORY KALE, CANNELLINI BEAN, AND POTATO SOUP

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.

BEAN SOUP WITH KALE

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.