EASY CHICKPEA AND KALE TUSCAN-STYLE SOUP
Provided by Alex
Number Of Ingredients 16
Steps:
- Heat oil in a pot or dutch oven over medium heat. When hot, add the onions, carrots, celery, garlic, salt, pepper, and crushed red pepper. Cook, stirring often, until tender, about 7 minutes.
- Add in the broth, rosemary, thyme, bayleaf, tomatoes, and chickpeas. Stir to combine and increase heat to bring to a boil. Once boiling, reduce heat to a simmer, cover, and cook for 15 minutes.
- After 15 minutes of cooking, add the kale and stir to combine. Cover and continue cooking until the beans are very tender and the kale has wilted, 10 to 15 more minutes.
- Remove the bayleaf, and the thyme and rosemary stems (if using fresh). Using an immersion blender, partially blend the soup leaving plenty of beans and veggies for texture. (Alternatively, transfer about 1.5 cups of the soup to a food processor or blender and blend until smooth. Return to the soup and stir to combine).
- Stir in the lemon. Taste the soup and add salt and pepper, if needed. Serve and enjoy!
CHESTNUT SOUP
My Aunt Anne started a new tradition several years ago with this fabulous addition to our family holiday dinner. Originally submitted to ThanksgivingRecipe.com.
Provided by Carla A.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h15m
Yield 6
Number Of Ingredients 10
Steps:
- To Cook Chestnuts: With a sharp knife, slice an 'X' across each chestnut. Place chestnuts in a single layer on a jelly roll pan. Pour 1/4 cup water into the pan. Bake in a preheated 450 degrees F (230 degrees C) oven for 10 minutes. When cool enough to handle, shell and peel.
- In a large saucepan combine the chicken stock, shelled chestnuts and chopped onions. Place the parsley sprigs, cloves and bay leaf in a spice bag and add to the chicken stock mixture. Simmer over medium-low heat for 45 minutes.
- Discard the spice bag and puree the chestnut mixture in a food processor or blender. Add the heavy cream, sugar and salt and pepper to taste. Return mixture to saucepan and gently heat through. To serve to with a dollop of unsweetened whipped cream, a bit of chopped parsley and some cooked chopped chestnuts just before serving. High quality vegetable broth can be substituted for the chicken broth.
Nutrition Facts : Calories 329.7 calories, Carbohydrate 56.1 g, Cholesterol 33.8 mg, Fat 9.6 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 4.9 g, Sodium 1299.6 mg, Sugar 15.2 g
VEGETARIAN KALE SOUP
This wonderful soup will warm your insides, delight your taste buds, and fill your stomach on a cold winter's night. It is full of dark green kale, potatoes, and cannellini beans.
Provided by Donna B
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Kale Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large soup pot; cook the onion and garlic until soft. Stir in the kale and cook until wilted, about 2 minutes. Stir in the water, vegetable bouillon, tomatoes, potatoes, beans, Italian seasoning, and parsley. Simmer soup on medium heat for 25 minutes, or until potatoes are cooked through. Season with salt and pepper to taste.
Nutrition Facts : Calories 277.3 calories, Carbohydrate 50.9 g, Fat 4.5 g, Fiber 10.3 g, Protein 9.6 g, SaturatedFat 0.6 g, Sodium 372.2 mg, Sugar 4.8 g
CHESTNUT SOUP
A classic and easy to make Chestnut Soup recipe.
Categories Soup/Stew Milk/Cream Blender Thanksgiving Quick & Easy Fortified Wine Fall Chestnut Simmer Gourmet
Yield Makes 6 to 8 first-course servings (makes about 8 cups)
Number Of Ingredients 15
Steps:
- Melt butter in a 3-quart heavy saucepan over low heat, then stir in celery, carrot, and onion. Cover surface of vegetables with a buttered round of wax paper or parchment (buttered side down) and cover pan with lid, then sweat vegetables 15 minutes (to soften).
- Wrap parsley, cloves, and bay leaf in cheesecloth and tie into a bundle with string to make a bouquet garni.
- Discard buttered paper from vegetables, then add broth and bouquet garni and bring to a boil. Reduce heat and simmer, covered, 20 minutes. Add chestnuts and Madeira and simmer, covered, 3 minutes.
- Purée soup in small batches (4 or 5) in a blender until smooth (use caution when blending hot liquids), transferring to a 3- to 4-quart heavy saucepan. Stir in cream, pepper, and salt to taste and reheat soup over moderate heat, stirring occasionally.
SIMPLE AND DELICIOUS KALE SOUP
This kale soup recipe is quick, easy, and delicious.
Provided by Heidirs
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Kale Soup Recipes
Time 30m
Yield 2
Number Of Ingredients 6
Steps:
- Melt butter in a pot over medium-high heat. Saute onion in hot butter until tender, 5 to 10 minutes. Stir chicken broth and tomato into onion.
- Heat broth mixture to near-boiling and stir kale into liquid until completely submerged. Cook until kale wilts, 3 to 5 minutes. Stir beans into soup and cook until heated through, another 2 to 3 minutes.
Nutrition Facts : Calories 287.7 calories, Carbohydrate 43.9 g, Cholesterol 20.3 mg, Fat 7.5 g, Fiber 9.4 g, Protein 14.7 g, SaturatedFat 3.9 g, Sodium 1054.3 mg, Sugar 4.1 g
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