Best Cannellini And Kale Soup Recipes

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SAVORY KALE, CANNELLINI BEAN, AND POTATO SOUP



Savory Kale, Cannellini Bean, and Potato Soup image

I wanted to use some of the kale I froze for the winter, and have something healthy to bring to work for lunch this week, so I whipped up this soup, which is really quite good!

Provided by Chris&Kelly

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Kale Soup Recipes

Time 1h15m

Yield 6

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil
1 onion, diced
¾ cup diced carrot
4 cloves garlic, minced
3 cups low-sodium chicken broth
2 cups water
1 cup white wine
3 potatoes, halved and sliced
½ teaspoon chopped fresh rosemary
½ teaspoon chopped fresh sage
½ teaspoon chopped fresh thyme
1 (16 ounce) can cannellini beans, rinsed and drained
2 cups finely chopped kale leaves
1 small red chile pepper, seeded and chopped fine
ground black pepper to taste

Steps:

  • Heat the olive oil in a large Dutch oven over medium heat; cook and stir the onion until softened and translucent, about 5 minutes. Stir in the carrot and garlic, and cook for 5 minutes more.
  • Pour in the chicken broth, water, and white wine; stir in the potatoes, rosemary, sage, and thyme. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Add the cannelini beans, kale, chile pepper, and black pepper, and simmer, covered, for 30 more minutes.

Nutrition Facts : Calories 262 calories, Carbohydrate 38.8 g, Cholesterol 2 mg, Fat 5.4 g, Fiber 6.9 g, Protein 8.2 g, SaturatedFat 0.9 g, Sodium 245.2 mg, Sugar 4.2 g

KALE, CANNELLINI BEAN AND CHICKEN SAUSAGE SOUP



Kale, Cannellini Bean and Chicken Sausage Soup image

Provided by Bev Weidner

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
4 Italian chicken sausages (about 12 ounces total), sliced on the bias 1/4-inch thick
6 cups low-sodium chicken broth
One large Parmesan rind (about 2 1/2 ounces) plus freshly grated Parmesan, for serving
Two 15.5-ounce cans cannellini beans, drained and rinsed well
1 large lemon (about 6 ounces), half juiced (about 2 tablespoons) and half cut into wedges
Kosher salt and freshly ground black pepper
8 ounces chopped kale (about 8 cups)
1/3 cup fresh flat-leaf parsley leaves, lightly packed, roughly chopped
Crusty bread, for serving

Steps:

  • Heat a large Dutch oven between medium and medium-high heat. Add 1 tablespoon olive oil; once the oil is shimmering, add half the chicken sausage and cook until lightly browned on the first side, about 2 minutes. Use tongs to flip the sausage pieces and cook until lightly browned on the second side, about 2 minutes. Use tongs or a slotted spoon to remove the browned sausage to a bowl. Repeat with the remaining olive oil and chicken sausage, but do not remove the second batch of sausage from the Dutch oven.
  • Add back the first batch of sausage along with the chicken broth, Parmesan rind, cannellini beans, lemon juice, a large pinch of salt and a couple grinds of black pepper. Increase the heat to high and bring to a boil, then use a wooden spoon or spatula to scrape up any browned bits at the bottom. Reduce to a strong simmer and cook for 5 minutes to allow the flavors to come together. Stir in the kale and cook until just wilted, about 2 minutes. Remove and discard the Parmesan rind. Season the soup with additional salt and pepper if needed.
  • Ladle the soup into bowls, then sprinkle with parsley and Parmesan. Serve with lemon wedges and crusty bread.

ZUPPA DI CAVOLO NERO, CANNELLINI, E SALSICCE: KALE, WHITE BEAN, AND SAUSAGE SOUP



Zuppa di Cavolo Nero, Cannellini, e Salsicce: Kale, White Bean, and Sausage Soup image

Provided by Frances Mayes

Categories     Soup/Stew     Bean     Leafy Green     Vegetable     Sauté     Dinner     Lunch     Meat     Sausage     Kale     Legume     Fall     Winter     Simmer     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 12 to 14

Number Of Ingredients 9

2 Italian sausages, skins removed and meat crumbled
4 tablespoons olive oil
2 onions, chopped
2 garlic cloves, minced
2 quarts chicken stock
1 cup white wine
6 thyme sprigs
1 bunch of kale, washed and chopped
4 cups cooked cannellini beans

Steps:

  • Sauté the crumbled sausage in the oil until browned, and reserve. Sauté the onions and garlic until translucent.
  • Add to the chicken stock in a big pot. Add the wine and cook until the alcohol has evaporated, then add the thyme and kale. Bring to a boil, then cover and simmer for 15 minutes. Add the cooked sausage and the beans and simmer another 15 minutes.

CANNELLINI BEAN SOUP WITH KALE AND GARLIC-OLIVE OIL CROSTINI



Cannellini Bean Soup with Kale and Garlic-Olive Oil Crostini image

Provided by Dave Lieberman

Categories     side-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 10

1/4 cup extra-virgin olive oil, plus more for the bruschetta
6 to 8 cloves garlic, thinly sliced, plus 1 or 2 more whole cloves
2 teaspoons dried oregano
1 (6-ounce) can tomato paste
2 tablespoons red wine vinegar
2 (15-ounce) cans cannellini beans, drained and rinsed
2 quarts chicken stock, water, or a combination
Salt and freshly ground black pepper
1 large bunch kale, large ribs removed, chopped
1 baguette

Steps:

  • Heat oil in a large pot. Add garlic and oregano and cook no more than a minute. Add tomato paste and vinegar, and cook another minute. Add beans and stock and bring to a simmer. Season with salt and pepper. Add kale and simmer, partially covered, for 1 hour. Season, to taste, again with salt and pepper before serving.
  • Slice baguette on a heavy angle to create long slices. Toast in a toaster or in the conventional oven. Rub once or twice with half a garlic clove. Season a shallow plate of extra-virgin olive oil with salt and dip each side of bread into the oil. Serve as accompaniment to the soup.

SAUSAGE, CANNELLINI AND KALE SOUP



Sausage, Cannellini and Kale Soup image

Make and share this Sausage, Cannellini and Kale Soup recipe from Food.com.

Provided by Jo Coburn

Categories     Pork

Time 1h20m

Yield 12-14 serving(s)

Number Of Ingredients 9

1 lb mild Italian sausage, casings removed
4 tablespoons olive oil
2 onions, chopped
2 garlic cloves, crushed or minced
2 quarts stock, homemade chicken, turkey, vegetable
1 cup white wine
1/2 teaspoon dried thyme
1 bunch kale, washed and chopped
4 cups cooked cannellini beans

Steps:

  • Saute crumbled sausage in oil until well browned. Set aside.
  • Saute onions and garlic until translucent. Combine with stock in a large pot.
  • Add wine and cook until alcohol has evaporated -- about ten minutes. Add thyme and kale. (6 sprigs fresh thyme can also be used).
  • Bring to a boil, cover, and simmer 15 minutes.
  • Add sausage and beans and simmer another 15 minutes. Best with more wine and some nice crusty bread.

Nutrition Facts : Calories 274.3, Fat 15.5, SaturatedFat 4.4, Cholesterol 21.6, Sodium 718.4, Carbohydrate 18.1, Fiber 5.2, Sugar 2.9, Protein 12.5

CHEESE TORTELLINI SOUP WITH CANNELLINI, KIELBASA, AND KALE



Cheese Tortellini Soup with Cannellini, Kielbasa, and Kale image

Categories     Soup/Stew     Bean     Cheese     Leafy Green     Pasta     Quick & Easy     Dinner     Lunch     Sausage     Kale     Winter     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 12

2 tablespoons olive oil
12 ounces fully cooked smoked kielbasa sausage, thinly sliced
1 onion, chopped
1 cup chopped fresh fennel bulb
4 garlic cloves, minced
1 1/2 tablespoons chopped fresh thyme
1/2 teaspoon dried crushed red pepper
10 cups canned low-salt chicken broth
4 cups chopped kale (1/2 bunch)
1 15-ounce can cannellini (white kidney beans), rinsed, drained
1 9-ounce package cheese tortellini
1 cup grated Asiago cheese* or Parmesan cheese

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add next 6 ingredients and sauté until vegetables are soft and kielbasa is brown, about 12 minutes. Add broth and bring to boil. Stir in kale and cannellini. Reduce heat to low and simmer until kale is wilted, about 4 minutes. (Can be made 1 day ahead. Cool slightly; cover and refrigerate. Bring to simmer before continuing.) Add tortellini to soup. Simmer until pasta is just tender but still firm to bite, about 5 minutes.
  • Ladle soup into bowls. Serve, passing cheese separately.
  • Available at Italian markets, specialty foods stores and some supermarkets.

CANNELLINI AND KALE SOUP



Cannellini and Kale Soup image

Thyme, garlic, and a bay leaf are simmered in water to create a flavorful broth that's low in calories. Frying garlic creates crunchy chips and a tasty oil to drizzle on top. Pureed cannellini beans give this soup a velvety texture, canceling out the need for heavy cream.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 12h

Yield Makes 10 cups

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil
2 onions, chopped
1 medium carrot, chopped
Coarse salt and freshly ground pepper
4 garlic cloves, minced, plus 2 garlic cloves, thinly sliced
1 tablespoon chopped fresh thyme
Scant 1/4 teaspoon crushed red-pepper flakes
12 ounces cannellini beans (2 cups), picked through and soaked overnight
6 cups water
1 dried bay leaf
8 ounces Tuscan kale (lacinato kale), stems and center ribs removed, leaves sliced crosswise 1/2 inch thick

Steps:

  • Heat 1 tablespoon oil in a medium Dutch oven or a large pot over medium heat. Cook onions and carrot until just softened, about 5 minutes. Season with 2 1/2 teaspoons salt. Stir in minced garlic, thyme, and red-pepper flakes. Cook for 1 minute.
  • Drain and rinse cannellini beans. Add to Dutch oven with water and bay leaf. Bring to a boil. Reduce heat to low. Simmer, covered, until beans are tender, about 45 minutes. Let cool slightly. Discard bay leaf.
  • Working in batches, puree soup in a blender until smooth, transferring it to a clean pot as you work. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.)
  • Bring soup to a simmer. Stir in kale and 1/4 teaspoon pepper. Simmer until kale is tender, about 15 minutes.
  • Meanwhile, heat remaining 2 tablespoons oil in a small skillet over medium-low heat. Cook sliced garlic, stirring often, until crisp and golden, 1 to 2 minutes. Transfer garlic to a plate using a slotted spoon. Reserve garlic oil.
  • Divide soup among 6 bowls. Garnish with garlic chips, and drizzle with garlic oil.

Nutrition Facts : Calories 290 g, Fiber 11 g, Protein 15 g, SaturatedFat 1 g, Sodium 503 g

FARRO SOUP WITH KALE AND CANNELLINI



Farro Soup with Kale and Cannellini image

Provided by Lorna Sass

Categories     Soup/Stew     Bean     Leafy Green     Vegetable     Vegetarian     Dinner     Kale     Legume     Fall     Winter     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6 to 8

Number Of Ingredients 13

1 cup farro, picked over and rinsed
2 tablespoons olive oil
1 large onion, diced
1 medium carrot, diced
2 stalks celery, diced
3 cloves garlic, minced
1 cup dried cannellini beans, soaked overnight in ample water to cover
1 can (15 ounces) diced tomatoes, with liquid
1 teaspoon salt, plus more to taste
1 bunch kale (about 14 ounces)
1/2 cup chopped fresh basil or parsley
1/4 cup Parmesan cheese
Freshly ground pepper to taste

Steps:

  • Set the farro in a large bowl or spouted glass measuring cup and add ample cold water to cover. Set aside while you cook the beans.
  • Heat 1 tablespoon of the oil in a large, heavy pot over medium­high heat. Stir in the onion, carrot, and celery. Cook until the onion softens, about 3 minutes. Add the garlic and continue to cook until the onion is lightly browned, a few minutes more.
  • Drain the cannellini beans and add them to the pot. Add 8 cups of water. Bring the liquid to a boil, then cover the pot and simmer until the beans are almost tender, 40 to 60 minutes (depending on age and storage conditions).
  • Drain the farro. Add the farro, tomatoes, and salt. Return to a boil, then cover and simmer for 10 minutes.
  • Meanwhile, prepare the kale: Discard a few inches of the tough root ends. Thinly slice the stems and coarsely chop the leaves. Rinse well by dunking it in a large bowl or sink full of water. Drain well.
  • When the farro has simmered for 10 minutes, stir in the kale gradually, adding more as each batch wilts. Cover and continue cooking until the beans, farro, and kale are tender, usually 10 to 20 minutes more. Add the remaining tablespoon of oil, the basil, cheese, and salt and pepper to taste.
  • Express Farro and Chickpea Soup
  • Soak the farro for 10 to 15 minutes. Instead of dried cannellini beans, substitute 1 can (16 or 19 ounces) chickpeas, drained and rinsed. Add them when you add the drained farro.

KALE AND CANNELLINI SOUP



Kale and Cannellini Soup image

Provided by Ivy Manning

Categories     Soup/Stew     Bean     Kale     Fall     Bon Appétit

Yield Makes 4 main-course servings

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil
1 medium carrot, chopped
1/2 cup chopped celery
4 cups cooking liquid from Cannellini Beans with Kale
3 1/2 cups Cannellini Beans with Kale
1 cup diced Italian tomatoes in juice
3 tablespoons grated Parmesan cheese plus additional (for serving)
2 garlic cloves, minced
1 1/4 teaspoons Italian seasoning
8 1/2-inch-thick slices baguette, toasted
Truffle oil (for drizzling)

Steps:

  • Heat oil in large pot over medium heat. Add carrot and celery; sauté until starting to soften, about 5 minutes. Add cooking liquid, beans, tomatoes with juice, 3 tablespoons cheese, garlic, and Italian seasoning.
  • Simmer, uncovered, 30 minutes. Puree 2 cups soup in blender. Return puree to pot. Ladle soup into bowls; top with toasts. Drizzle truffle oil over; sprinkle with cheese.

CANNELLINI BEAN AND KALE SOUP



CANNELLINI BEAN AND KALE SOUP image

Categories     Soup/Stew     Bean

Number Of Ingredients 13

1 Tbs. extra-virgin olive oil
1 medium yellow onion, finely chopped (1-1/2 cups)
1 medium carrot, peeled and finely chopped (3/4 cup)
1 medium celery stalk, finely chopped (3/4 cup)
1-1/2 tsp. minced fresh rosemary
2 Tbs. tomato paste
2 large cloves garlic, minced (1 Tbs.)
1 quart homemade or lower-salt vegetable broth
Two 15-oz. cans cannellini beans, rinsed and drained
6 oz. Lacinato kale, center ribs removed, leaves chopped (about 4 firmly packed cups)
1 Parmigiano-Reggiano rind (1x3 inches; optional)
1-1/2 tsp. cider vinegar
Kosher salt and freshly ground black pepper

Steps:

  • Heat the oil in a 4- to 5-quart pot over medium heat. Add the onion, carrot, celery, and rosemary and cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Add the tomato paste and garlic and cook until fragrant, 45 seconds. Add the broth, beans, kale, and Parmigiano rind (if using). Bring to a boil, reduce the heat to medium low, and simmer gently until the vegetables are tender, about 15 minutes. Stir the cider vinegar into the soup and season to taste with salt and pepper. nutrition information (per serving): Calories (kcal): 280; Fat (g): 6; Fat Calories (kcal): 50; Saturated Fat (g): 1; Protein (g): 12; Monounsaturated Fat (g): 2.5; Carbohydrates (g): 46; Polyunsaturated Fat (g): 1.5; Sodium (mg): 700; Cholesterol (mg): 0; Fiber (g): 12;

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