Tuscan White Bean Soup With Ham And 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 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.

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 WHITE BEAN SOUP



Tuscan White Bean Soup image

My family loves this hearty soup. The taste is similar to an onion soup but MUCH better. The best part of it is that its vegan ( if you leave off the parmesan cheese and make sure you are using a vegan vegetable stock) which is great for my teen daughter. Enjoy!

Provided by jadoredior33

Categories     Stocks

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

3 tablespoons olive oil
1 large onion, chopped
3 garlic cloves, minced
1 potato, peeled and cubed
2 leeks, roughly chopped
1 (14 ounce) can cannellini beans
5 cups vegetable stock
1/2 head savoy cabbage, shredded
fresh flat leaf parsley
parmesan cheese, for sprinkling on top

Steps:

  • In a large soup pot heat oil and stir in Garlic, Onion, Leeks and potato. Cook for 4-5 Minutes.
  • Add in Vegetable Stock. Cover and simmer for 15 minutes.
  • Add in Savoy Cabbage and undrained can of Beans. Cook for 10 minutes.
  • Using a food processor or blender, puree about 1/3 of soup, then add it back to pot. Add parsley.
  • Cook for an additional 5 minutes to heat through. Serve with some freshly grated parmesan cheese on top.

Nutrition Facts : Calories 314.7, Fat 10.7, SaturatedFat 1.5, Sodium 19.8, Carbohydrate 45, Fiber 8.8, Sugar 4.1, Protein 11.9

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