White Bean Andouille And Kale Soup Recipes

KALE AND WHITE BEAN SOUP

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.

WHITE BEAN, ANDOUILLE AND KALE SOUP

Steps:

• 1 Heat the oil in a 4-to-5-quart soup pot over medium-high heat
• 2 Add the onion; cook for about 3 minutes, until the onion starts to soften
• 3 Add the carrot, celery and salt to taste; cook, stirring, for 3 minutes
• 4 Add the andouille; cook for about 5 minutes, until the sausage appears to be cooked, using a spoon to break up any clumps
• 5 Add the squash, potato, tomatoes, beans, rice and broth
• 6 Season with salt and pepper to taste
• 7 Bring the broth to a boil, then cover the pot and reduce the heat to medium-low
• 8 Cook for about 20 minutes, adjusting the heat so the broth maintains a very slow boil, until the rice is cooked through and the potatoes are tender
• 9 While the soup is cooking, bring a pot of salted water to a boil
• 10 Add the kale and cook for 2 minutes
• 11 If you're using baby kale or chard, cook for 1 minute
• 12 Immediately pour into a colander to drain
• 13 When the soup is ready, add the blanched greens and stir to combine
• 14 Taste, and adjust the seasoning as needed
• 15 If the soup is too thick, thin with water or additional broth

WHITE BEAN AND KALE SOUP

Steps:

• Heat the oil in a large pot over medium-high heat.
• Add the onion, garlic and saute for 2-3 minutes, or until the onion softens.
• Then, add the carrots and celery and cook for 4- 5 minutes, stirring often. Stir in the beans, tomato paste, sprinkle the seasonings, and add the bay leaves.
• Pour the broth and bring to a boil, then let the soup simmer for 15-20 minutes.
• Once the soup is done, remove it from heat. Use a potato masher to mash some of the beans, straight into the pot, for a creamier texture.
• Place back on the heat, add the kale or baby spinach and cook for 2 minutes more, or just until wilted.
• Discard the bay leaves and serve the soup warm!

WHITE BEAN SOUP WITH ANDOUILLE AND COLLARDS

Steps:

• In a 4 to 6 quart slow cooker, combine the beans, sausage, onion, celery, and thyme. Add the broth and stir to combine.
• Cover and cook until the beans are tender, on low for 7 to 8 hours or on high for 4 to 5 hours.
• Twenty minutes before serving, discard the thyme stems, add the collard greens, cover, and cook until the greens are tender, 15 to 20 minutes. (If you are using frozen, you'll have to cook longer). Add the vinegar and 1/2 teaspoon each salt and pepper.
• Drizzle with the olive oil and serve with bread sticks.

SAUSAGE, WHITE BEAN AND KALE SOUP

Steps:

• In 6-quart Dutch oven, heat olive oil over medium-high heat. Crumble sausage into hot oil; cook until no longer pink. Transfer with slotted spoon to plate; set aside.
• Add onions and salt to Dutch oven; cook 4 to 5 minutes, stirring frequently, until translucent. Stir in kale; cook about 1 minute or until slightly wilted.
• Stir in garlic. Stir in tomatoes, beans, broth and sausage; heat to a simmer. Simmer uncovered 5 minutes to combine flavors. Divide among 8 bowls; top with cheese.