A simple and inexpensive soup that will warm you up from the inside out! Add a slice of toasted bread and a drizzle of olive oil to complete this tasty meal.
Yields1 ServingPrep Time30 minsCook Time50 minsTotal Time1 hr 20 mins
1lbdried cannellini or great northern beans
2tbspolive oil
1 ½cupsdiced onion
1cupdiced carrots
1cupdiced celery
2tbspchopped fresh garlic
6cupslow-sodium chicken or vegetable broth (homemade is best)
2dried bay leaves
1parmesan rind or grated parmesan1 x 2 inches or one Tbsp. grated
6cupschopped kaleremove ribs first
1can diced tomatoes
2tspminced rosemaryjust leaves, toss stems
2tspminced oreganojust leaves, toss stems
3tbspwhite-wine vinegar
1tspsalt
1tsppepper
1
Place dried beans in large bowl and pick over and sort out any bits (non-bean related). Rinse under cold water and drain. Add 3 quarts cold water, cover and soak at room temperature for 8-20 hours. Drain and rinse beans.
2
Heat 1 Tbsp. oil in a large Dutch oven or pot on medium heat. Add onion, carrot and celery and cook until starting to soften. Stir in garlic and cook until the onion is translucent and garlic is fragrant. Approximately 8-10 minutes.
3
Stir in broth, soaked beans, bay leaves and parmesan rind. Increase heat to high and bring to a boil, cooking for 5 minutes. Reduce heat to low and partially cover. Simmer until the beans are slightly tender, 45-50 Minutes. (If using canned beans, simmer time is only 15-20 minutes).
4
Stir in kale, tomatoes, rosemary, oregano, vinegar, salt, and pepper.
5
Before serving, discard bay leaves and parmesan rind (if used). Ladle soup into a bowl and drizzle remainder of olive oil over the top. Serve with a side of whole-wheat crusty bread and enjoy!
6
TIP 1: To quick-soak beans place them in a large saucepan with enough cold water to cover them by 2 inches. Bring to a boil and cook for 2 minutes. Remove from heat, cover and let stand for 1 hour.
7
TIP 2: A secret for any soup base, keep your parmesan cheese rind after you’ve shaved all the cheese off. I like to cut in 1 by 2 inch cubes and store in a sandwich bag, label and keep in the freezer. Add to any soup when you add water/broth and take out just before serving.
8
NOTES: You can also use canned, rinsed cannellini beans if you have them on hand.
Ingredients
1lbdried cannellini or great northern beans
2tbspolive oil
1 ½cupsdiced onion
1cupdiced carrots
1cupdiced celery
2tbspchopped fresh garlic
6cupslow-sodium chicken or vegetable broth (homemade is best)
2dried bay leaves
1parmesan rind or grated parmesan1 x 2 inches or one Tbsp. grated
6cupschopped kaleremove ribs first
1can diced tomatoes
2tspminced rosemaryjust leaves, toss stems
2tspminced oreganojust leaves, toss stems
3tbspwhite-wine vinegar
1tspsalt
1tsppepper
Directions
1
Place dried beans in large bowl and pick over and sort out any bits (non-bean related). Rinse under cold water and drain. Add 3 quarts cold water, cover and soak at room temperature for 8-20 hours. Drain and rinse beans.
2
Heat 1 Tbsp. oil in a large Dutch oven or pot on medium heat. Add onion, carrot and celery and cook until starting to soften. Stir in garlic and cook until the onion is translucent and garlic is fragrant. Approximately 8-10 minutes.
3
Stir in broth, soaked beans, bay leaves and parmesan rind. Increase heat to high and bring to a boil, cooking for 5 minutes. Reduce heat to low and partially cover. Simmer until the beans are slightly tender, 45-50 Minutes. (If using canned beans, simmer time is only 15-20 minutes).
4
Stir in kale, tomatoes, rosemary, oregano, vinegar, salt, and pepper.
5
Before serving, discard bay leaves and parmesan rind (if used). Ladle soup into a bowl and drizzle remainder of olive oil over the top. Serve with a side of whole-wheat crusty bread and enjoy!
6
TIP 1: To quick-soak beans place them in a large saucepan with enough cold water to cover them by 2 inches. Bring to a boil and cook for 2 minutes. Remove from heat, cover and let stand for 1 hour.
7
TIP 2: A secret for any soup base, keep your parmesan cheese rind after you’ve shaved all the cheese off. I like to cut in 1 by 2 inch cubes and store in a sandwich bag, label and keep in the freezer. Add to any soup when you add water/broth and take out just before serving.
8
NOTES: You can also use canned, rinsed cannellini beans if you have them on hand.
