Allow to sit and marinate for at least 1 hour at room temperature, covered.īefore serving, add toppings and optional ingredients. Massage dressing thoroughly into kale with hands. Please look at the time stamp on the story to see when it was last updated.ġ/3 cup cold-pressed extra-virgin olive oilġ to 2 Tbs raw apple cider vinegar, according to tasteġ/2 inch fresh turmeric root, grated, or 1/8 tsp turmeric powderĢ heads of black kale, finely chopped (remove thick stems)Ī handful of assorted sprouts, such as garlic, broccoli, alfalfa, or sunflowerġ8 to 24 cherry or grape tomatoes, cut in halfĬombine all dressing ingredients well. Want something else on the side? The kale soup recipe pairs nicely with a salad.This is an archived article and the information in the article may be outdated. Sprinkle the pumpkin seeds and dried cranberries on top and serve. Pour the dressing over the salad and toss to coat. Add Greek yogurt, olive oil, poppy seeds, salt, and pepper and whisk until fully combined. If you skip them, make sure to serve the soup with good crusty bread instead. In a small mixing bowl, whisk together the vinegar and sugar until the sugar is dissolved. You also can’t go wrong with homemade croutons, which offer a wonderful crunchy contrast to the creamy soup. A little Parmesan cheese and a sprinkle of red pepper flakes would be delicious toppings too. Before digging in, top your bowl with a drizzle of olive oil and fresh parsley. Pour the dressing over the salad and toss to combine. In a small mixing bowl, stir to combine olive oil, lemon juice, Parmesan cheese, garlic powder, salt and pepper. Add cherry tomatoes, croutons, cheddar cheese. Packed with protein and fiber from the white beans, this kale soup recipe is a satisfying meal on its own. Instructions Place kale into a large mixing bowl or serving plate. White Bean and Kale Soup Serving Suggestions For longer storage, freeze the soup for up to 3 months. You’ll likely need to thin it with a bit of water or stock when you’re reheating it. Save some for later. This white bean and kale soup keeps well in an airtight container in the refrigerator for up to 4 days, though it will thicken as it sits.Once the soup reaches your desired level of creaminess, don’t forget to season to taste! After you adjust the consistency, you might need to add more lemon juice, salt, and/or pepper to make the flavors sing. If it’s too thick, don’t worry about it! Add water, 1/2 cup at a time, until it reaches your desired consistency. The type of white bean you use (cannellini beans, great northern beans, and navy beans all work great!) and how much soup you blend will affect how thick the soup is when you stir the puree back into the pot. Adjust the consistency to your liking. This kale soup recipe requires a little tweaking at the end.No kale on hand? You could swap in another hardy green, such as Swiss chard. When it comes to the kale, anything goes. I often make this recipe with curly kale, but Tuscan kale, or lacinato kale, would be lovely here too.If needed, add water to thin the soup to your desired consistency. Stir the creamy puree back into the soup pot.įinally, add the kale and lemon juice. Simmer for 5 minutes, or until the kale wilts. Then, blend half the soup. Scoop it into an upright blender and blend until smooth. Use store-bought, or make your own! If you cook your own beans, you could also use the bean cooking liquid instead of broth. However, if you do use canned, this first simmer will give the beans a chance to soak up some flavor. I definitely recommend cooking your own if you can, because beans cooked from scratch are far more flavorful than canned ones. Add kale and cook until heated through, 2 minutes. Cook until tomatoes begin to break down, 2 minutes. Add cherry tomatoes, quartered, and fresh thyme leaves. Add garlic cloves, thinly sliced, and cook, stirring, until fragrant, 30 seconds. You can use cooked dried beans or canned white beans to make this recipe. In a large skillet, heat 1 tablespoon olive oil over medium. Next, add the beans and broth and simmer for 20 minutes. Cook until the veggies are soft and fragrant, 8 minutes or so. Then, add onion, carrots, celery, garlic, rosemary, thyme, salt, and several grinds of pepper. Heat a big glug of olive oil in a Dutch oven or large soup pot over medium heat. You can find the complete kale soup recipe with measurements below, but here’s a little overview of the process:įirst, sauté the aromatics. If you’re looking for a dish that is equal parts cozy, healthy, and delicious, look no further. Rosemary and thyme add piney flavor, and a squeeze of lemon juice gives it the perfect bright finish. Its creamy broth (which, by the way, is thickened with blended white beans, not heavy cream) is swimming with tender kale and aromatics like onions, carrots, and celery. This kale soup recipe is exactly what I’m craving these days: comfort food + tons of veggies, all rolled into one.
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