White Beans With Kale And Rice Recipes

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WHITE BEAN AND KALE SOUP WITH WILD RICE



White Bean and Kale Soup with Wild Rice image

This simple vegetarian soup is packed with wild rice, white beans, tomatoes, onions, carrots, and kale. It is both hearty and light, homey and filling without weighing you down.

Provided by RebeccaBlackwell

Categories     Soups and Stews

Time 40m

Number Of Ingredients 17

2 tbsp extra virgin olive oil
1 large yellow onion, peeled and diced
2 stalks of celery, ends trimmed and cut into thin slices
2 large carrots, peeled, ends trimmed and cut into thin slices
2 tsp minced garlic
2 tbsp fresh rosemary, minced
1 tbsp fresh thyme leaves
1/4 - 1/2 tsp crushed red pepper flakes (to taste)
1 bay leaf
1 tsp each salt and ground black pepper (or more, to taste)
1/2 cup dry white wine or dry vermouth
2 cups diced fresh tomatoes (can also use canned diced tomatoes)
4 cups (32 oz) vegetable broth
3/4 cup wild rice
10 oz kale leaves, torn into pieces that are roughly 2 inches (5 heaping cups)
2 cups white beans, canned and drained or cooked in a slow cooker
Croutons for serving (optional, see note)

Steps:

  • Heat oil in a large, heavy bottom sauce pan or dutch oven over medium heat. Add the diced onion, sliced celery, and carrots and cook, stirring frequently, until the onions are soft and translucent, about 8 minutes.
  • Add the garlic, rosemary, thyme, red pepper flakes, bay leaf, salt and pepper to the pan and cook, stirring constantly, 1 minute longer.
  • Pour in the white wine or dry vermouth and cook until nearly all the liquid has evaporated, about 3-4 minutes. Pour in the vegetable broth and diced tomatoes, turn the heat up to high and bring to a boil. Add the rice, turn the heat down to low, cover and simmer until the rice is tender, 15-20 minutes.
  • Stir the kale into the soup and cook until completely wilted, about 3-4 minutes. Stir in the beans. Taste and add more salt and pepper if desired, and serve with croutons on the side if desired.

Nutrition Facts : Calories 297 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 5 milligrams cholesterol, Fat 8 grams fat, Fiber 8 grams fiber, Protein 14 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 976 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

WHITE BEANS WITH KALE AND RICE



White Beans With Kale and Rice image

Adopted from Martha Rose Shulman.I got this in a recipe exchange and it was advertised as a stew but when I made it the texture made it almost like a very easy, healthy and substantive risotto! This has a surprising creamy taste without much fat. A great, hearty yet flavorful fall meal. Swiss chard will work as a great substitute for the kale, just make sure to only use the leaves, not the stalks.

Provided by sofie-a-toast

Categories     Stew

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 12

3/4 lb kale
2 tablespoons extra virgin olive oil
1 onion, chopped
4 garlic cloves, minced
1/2 lb small dry white bean, washed and picked over
1 bay leaf
salt
1 cup rice
2 cups chicken broth or 2 cups vegetable broth
fresh ground pepper (i liked lemon pepper)
3 teaspoons fresh lemon juice
parmesan cheese

Steps:

  • Stack the kale leaves and cut in wide ribbons or chop coarsely. Set aside.
  • Heat the oil in a large, heavy soup pot or Dutch oven over medium heat, and add the onion. Cook, stirring often, until the onion softens, about five minutes. Add half the garlic, and stir together for 30 seconds to a minute until fragrant.
  • Add the beans, bay leaf, and 2 quarts water. Bring to a gentle boil, reduce the heat and lightly boil for one hour. Add the remaining garlic and salt to taste, and simmer for another 30 minutes to an hour until the beans are tender. At this point, most of the liquid may have boiled away, as the mixture becomes dry, add chicken broth, 1/2 cup at a time as it boils away. Continue to do so throughout the rest of the steps/process.
  • Add the rice and pepper, and simmer 15 minutes until the rice is tender. Stir in the kale leaves, and simmer another five to 10 minutes until the kale is tender but still bright. The mixture should be thick like risotto. Season to taste with salt and a lot of fresh black pepper. Squeeze on the fresh lemon juice , and serve topped with Parmesan cheese.

Nutrition Facts : Calories 335.2, Fat 5.9, SaturatedFat 0.9, Sodium 280.9, Carbohydrate 57.2, Fiber 7.7, Sugar 1.9, Protein 14.8

CREAMY WHITE BEANS WITH KALE AND WILD RICE



Creamy White Beans with Kale and Wild Rice image

Creamy White Beans with Kale and Wild Rice - a simple yet flavorful meal for those busy weeknight dinners. Made with wholesome everyday ingredients, this recipe is vegan, gluten-free, and oil-free but doesn't skimp on flavor.

Provided by Nisha Vora

Categories     Dinner     Lunch

Time 55m

Number Of Ingredients 17

1 cup (~180g) wild rice (I used a wild rice + brown rice blend)
1 1/2 cups (360 mL) vegetable broth or water for Instant Pot method (use 3 cups (710 mL) vegetable for stovetop method)
1 yellow onion, (diced)
1/3 cup (80 mL) water*
6 cloves garlic, (minced)
1 tablespoon fresh thyme leaves, (minced)
1 (13.5-ounce/400 mL) can "lite" or reduced-fat coconut milk
1 tablespoon white or yellow miso paste
1/4 cup (60 mL) tomato sauce
3 tablespoons tomato paste
2 (15-ounce/440g) cans cannellini beans, drained and rinsed
1 teaspoon ground cumin
1 teaspoon hot or sweet paprika ((not smoked))
1/2 teaspoon red chili flakes ((add more to taste if you want it spicy))
1 teaspoon kosher salt + more to season
Black pepper to taste
6-8 cups (400-540g) shredded Tuscan (lacinato) kale, tough stems removed

Steps:

  • Make the Wild Rice (Instant Pot method):Add the wild rice and 1 1/2 cups vegetable broth to the inner pot of the Instant Pot. Secure the lid and select the Pressure Cook/Manual setting for 25 minutes. Allow a natural pressure release and drain off any remaining liquid.
  • Make the Wild Rice (Stovetop method): Place the wild rice and 3 cups of vegetable broth in a saucepan over medium-high heat. Bring to a boil, then turn the heat down and cover. Simmer for 40-45 minutes, or until the kernels have burst open. Drain off any remaining liquid.
  • While the rice is cooking, make the Creamy White Beans and Kale. Heat a deep nonstick pan over medium heat. Add the diced onion and a pinch of salt and stir together for 1 minute. Then add the water and bring the mixture to a simmer. Cook for 5 minutes, or until the onion softened and the water is mostly evaporated.
  • Add the garlic and thyme leaves to the pan. Stir frequently for 2-3 minutes to prevent the garlic from burning.
  • Stir in the coconut milk, miso, tomato sauce, tomato paste, cannellini beans, cumin, paprika, pepper flakes, salt, and pepper. Stir to combine and coat all the beans in the sauce. Then add the kale and stir again to incorporate.
  • Bring the bean mixture to a simmer. Continue to cook at a simmer for 10 minutes until it has thickened and is creamy.
  • Serve the beans and kale on top of the cooked wild rice.

Nutrition Facts : Calories 577 kcal, Carbohydrate 100 g, Protein 28 g, Fat 9 g, SaturatedFat 7 g, Sodium 478 mg, Fiber 15 g, Sugar 5 g, UnsaturatedFat 2 g, ServingSize 1 serving

WHITE BEANS AND CAVOLO NERO



White Beans and Cavolo Nero image

Provided by Giada De Laurentiis

Categories     side-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 8

2 cups dried white beans, such as cannellini
1 sprig fresh sage
4 cloves garlic, peeled and smashed
2 tablespoons plus 1/2 cup extra-virgin olive oil
1 small bunch Tuscan kale (cavolo nero), chopped
1 3/4 teaspoons kosher salt
1/2 teaspoon red pepper flakes
1/2 cup freshly grated Parmesan

Steps:

  • In a medium Dutch oven, combine the white beans, sage, garlic, 2 tablespoons olive oil and 6 cups water (bottled preferred). Bring to a boil over medium-high heat, then reduce the heat to medium-low to maintain a gentle simmer. Cook, partially covered, for 1 hour 20 minutes, stirring occasionally; the beans should be just tender all the way through.
  • Add the kale, salt and red pepper flakes to the beans and stir to combine. Cover the pan and simmer until the kale is wilted and tender, an additional 15 minutes. Stir in the remaining 1/2 cup olive oil and the cheese to finish.

WHITE BEANS AND KALE



White Beans and Kale image

Simmer kale and cannellini with lemon zest and serve with fresh herbs.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
1 bunch Tuscan kale, tough stems discarded, thinly sliced (about 8 cups)
One 15-ounce can cannellini beans, undrained
2 strips lemon zest, removed with a vegetable peeler
Kosher salt and freshly ground black pepper
1/4 cup roughly chopped fresh parsley
2 tablespoons chopped fresh chives
Lemon wedges, for serving

Steps:

  • Heat the oil in a large skillet over medium-high heat. Add the kale and cook, stirring occasionally, until wilted, about 3 minutes. Stir in the beans with the liquid from the can, lemon zest, 2 cups water and a generous pinch each of salt and pepper. Bring to a simmer and continue to cook, stirring occasionally until the liquid has reduced and the kale is tender, 10 to 12 minutes.
  • Transfer the kale and beans to a serving bowl. Scatter the parsley and chives over the top and serve with lemon wedges.
  • Copyright 2016 Television Food Network, G.P. All rights reserved

KALE AND WHITE BEANS



Kale and White Beans image

I hated kale until a friend gave me a bunch from her garden and this recipe. I added a few ingredients. At dinner my husband ate two servings and asked me to make it again. Success!

Provided by Hinkle

Categories     Greens

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 bunch fresh kale, washed and stemmed
14 ounces canned white beans, rinsed and drained (I used navy beans)
4 -6 garlic cloves, peeled and diced
1 medium tomatoes, sliced thinly
1 medium onion, peeled and sliced thinly
4 -6 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
1/2 teaspoon sea salt
1 teaspoon oregano
1 teaspoon thyme
1/4-1/3 cup asiago cheese, sliced thinly (I used a vegetable peeler)

Steps:

  • If you can get fresh kale from a garden, wash it, shake off excess water, and store it in a partially airtight container in the frig for 3-4 days. As it "ages," it sweetens.
  • Heat the olive oil slowly in a large frying pan.
  • While the oil is heating, chop the kale in large strips. Set aside.
  • Saute onion and garlic over medium-low heat until they begin to turn color. Do not burn.
  • Throughout the rest of this prepartion do not overheat the oil. Medium should be the right temperature.
  • Stir in the brown sugar, oregano, and thyme. Stir gently for another minute or two until the sugar has disappeared.
  • If you need to add a bit more olive oil, do so at this point. You need a thin layer of hot oil covering the bottom of the pan.
  • Stir the chopped kale into the hot oil mix. Kale may look to be too much to fit in the pan, but be patient; as you stir it in, it begins to wilt down to a manageable size. Stir the kale gently for a few minutes, just long enough to cook it down a bit. Do not let it become soft.
  • Stir in the drained, rinsed beans, the balsamic vinegar, and the salt.
  • Lay the tomato slices on top.
  • Lay the thinly sliced asiago cheese on top of the tomatoes.
  • Turn off heat or turn down very low, cover and let steam for 5 minutes. Serve hot.

Nutrition Facts : Calories 287.9, Fat 13.9, SaturatedFat 2, Sodium 302.9, Carbohydrate 34.2, Fiber 5.8, Sugar 10.2, Protein 8.1

KALE, WHITE BEAN, AND FARRO STEW



Kale, White Bean, and Farro Stew image

This recipe is a spin on a classic Italian farro and bean soup, but heartier and with more vegetables! You can use chicken stock if you prefer. Garnish with Parmesan cheese.

Provided by Nichole Spell

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

Time 1h50m

Yield 6

Number Of Ingredients 19

1 (15 ounce) can cannellini beans
3 tablespoons extra-virgin olive oil
3 stalks celery, thinly sliced
3 carrots, chopped
1 Spanish onion, chopped
1 leek (white and light green part only), thinly sliced
2 cloves garlic, minced
1 cup farro
2 cups water, or more if needed
1 (15 ounce) can cannellini beans, drained and rinsed
1 (15 ounce) can diced tomatoes
1 ½ cups low-sodium vegetable broth
1 zucchini, diced
1 tablespoon tomato paste
1 tablespoon dried thyme
¼ teaspoon red pepper flakes
1 bunch kale, leaves stripped from stems and coarsely chopped
1 tablespoon salt
1 tablespoon freshly ground black pepper

Steps:

  • Blend contents of 1 can cannellini beans with its liquid in a blender until pureed.
  • Heat olive oil in a large pot over medium heat. Cook and stir celery, carrots, Spanish onion, and leek in hot oil until the onion is translucent, about 5 minutes; add garlic and continue cooking until fragrant, 1 to 2 minutes more.
  • Stir farro into the vegetable mixture; add water, pureed cannellini beans, the drained cannellini beans, diced tomatoes, vegetable broth, zucchini, tomato paste, thyme, and red pepper flakes. Stir the mixture well and bring to a boil; reduce heat to medium-low, place a cover on the pot, and simmer until the farro is tender, 45 minutes to 1 hour.
  • Stir kale, salt, and pepper into the stew. Add more water to the stew if needed to keep everything covered in liquid and continue cooking until the kale is bright green and fully tender, about 30 minutes more.

Nutrition Facts : Calories 378.6 calories, Carbohydrate 65.4 g, Fat 9 g, Fiber 10.6 g, Protein 13.5 g, SaturatedFat 1.1 g, Sodium 1720.2 mg, Sugar 6.9 g

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