OK, we followed the recipe exactly, as we try to reserve modifications for the 2nd go around. I was mostly really curious if this soup would be worth the effort. It's not hard, but you have to plan because the initial steps take 9.5 hrs. & then it takes another 1.25 hrs. or so. While not hard, being around the house for all of that takes planning for us. It was not worth it, unfortunately. We used Great Northern beans & while they take the most work, they are not plentiful. The overall flavor is very, very mild. It might make a good base soup, but we would never use dried beans again & it would need a flavor boost from something. OK, I had given this 2 stars, but after having leftovers, I came back to reduce it to 1. This is just not worth making in my opinion. I will keep looking for recipes using lots of veggies but with more flavor.
Kale, White Bean, and Savoy Cabbage Soup
I serve this soup with toasted country bread that's been rubbed with garlic cloves and sprinkled with fresh Parmesan cheese. The bread lies on top of the soup à la French onion soup, but it isn't broiled. Savoy cabbage is easily identified by its wrinkled leaves.
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- Calories: 316
- Calories from fat: 11%
- Fat: 3.7g
- Saturated fat: 1g
- Monounsaturated fat: 1.7g
- Polyunsaturated fat: 0.6g
- Protein: 12.8g
- Carbohydrate: 60.2g
- Fiber: 5.6g
- Cholesterol: 3mg
- Iron: 4.6mg
- Sodium: 797mg
- Calcium: 198mg
- 1/2 cup dried cannellini beans or other white beans
- 6 cups water
- 1 1/2 teaspoons salt, divided
- 2 teaspoons olive oil
- 3 1/2 cups diced baking potato (about 1 pound)
- 1 1/2 cups diced onion
- 1 1/2 cups thinly sliced leek (about 1 large)
- 8 cups thinly sliced kale (about 1 bunch)
- 4 cups chopped Savoy cabbage (about 1 1/2 pounds)
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon black pepper
- 1 large garlic clove, minced
- Garlic toast:
- 8 (3/4-inch-thick) slices diagonally cut Italian bread (about 12 ounces)
- 1 garlic clove, halved
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
- To prepare the soup, sort and wash the beans, and place in a large Dutch oven. Cover the beans with water to 2 inches above beans; cover and let stand 8 hours. Drain beans. Return beans to pan; cover with 6 cups water. Bring to a boil; cover, reduce heat, and simmer 1 hour and 15 minutes. Add 1/2 teaspoon salt; simmer 15 minutes or until beans are tender. Set aside.
- Heat the olive oil in a stockpot over medium-low heat. Add potato, onion, and leek, and cook for 12 minutes, stirring occasionally. Stir in 1 teaspoon salt, kale, cabbage, chopped parsley, pepper, and minced garlic. Cover, reduce heat, and cook 30 minutes. Add bean mixture; cook 30 minutes.
- Prepare broiler.
- To prepare garlic toast, place bread slices in a single layer on a jelly-roll pan. Broil for 2 minutes on each side or until toasted. Rub the toast with garlic halves. Ladle the soup into bowls; top with garlic toast, and sprinkle with cheese.
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