4 cups organic vegetable broth (such as Emeril's), divided
7 cups stemmed, chopped kale (about 1 bunch)
2 (15-ounce) cans no-salt-added cannellini beans, rinsed, drained, and divided
1 (15-ounce) can no-salt-added black beans, rinsed and drained
1/2 teaspoon freshly ground black pepper
1 tablespoon red wine vinegar
1 teaspoon chopped fresh rosemary
How to Make It
Heat a large Dutch oven over medium-high heat. Add olive oil to pan; swirl to coat. Add onion, carrot, and celery, and sauté 6 minutes or until tender. Stir in 1/4 teaspoon salt and garlic; cook 1 minute. Stir in 3 cups vegetable broth and kale. Bring to a boil; cover, reduce heat, and simmer 3 minutes or until kale is crisp-tender.
Place half of cannellini beans and remaining 1 cup vegetable broth in a blender or food processor; process until smooth. Add pureed bean mixture, remaining cannellini beans, black beans, and pepper to soup. Bring to a boil; reduce heat, and simmer 5 minutes. Stir in remaining 1/4 teaspoon salt, vinegar, and rosemary.
followed directions with the exception of using half can of cannellini beans to blend, and the 3rd can i used was navy beans. threw in some baby bellas on hand. had great flavor. like to use kale in dishes so will probably make again.
Not about the recipe BUT about the changes on this site..........
It's not about the recipe at all, but I don't have any other way to communicate what I think about this site. You know, I really don't like this Cozi. Did we not have the option to send a recipe via text at one time? I don't see that anymore. I was already doing what Cozi is offering before this change came on board, :-(
This was an excellent soup. I added 1/2lb hot sausage, used 6 or so cloves of garlic (we like garlic), and used College Inn Chicken broth with wine and herbs. I actually forgot to add the red vinegar and fresh rosemary for the first serving and it was still great. Will add when reserving.
This was such a simple recipe to prepare, I made it exactly as stated aside from adding some red chili pepper flake as we like a bit of spice with our food. My husband had no idea this was a "Lite" recipe and has eaten over half of the entire 6 servings on his own with no prodding from me. A definite addition to our regular menu rotation.
A good, solid soup for cold weather, and easy to prepare, too. I used a low-sodium vegetable broth, and as my bunch of kale yielded about 5.5 or 6 cups, I added some baby spinach at the end with vinegar and rosemary. The first night I thought it needed a pinch more salt, but after the flavors melded overnight, found the saltiness just fine, However the flavor of the vinegar, which added a nice note to the just-made soup, faded in the leftovers. My only complaint is that with a serving stated to be 1.25 cups, the recipe yielded only 6 servings instead of 8 (a problem I seem to have quite often with Cooking Light's soup and stew recipes).
I thought this soup was excellent. I used beef broth because it is what I had on hand. I had a huge bunch of kale so needed more liquid. I added 2 additional cups of low sodium chicken broth (again, what I had on had as extra). I also used one can of cannellini, one can of tri-bean (pinto, cannellini, black) and one can of black beans. The red wine vinegar and rosemary make this. I doubled both and sprinkled parmesan on top, served with ciabatta bread. Will definitely make this healthy soup again.
I made this soup this afternoon, on a very chilly Massachusetts day. Add to this some whole-grain crackers or whole-grain bread, and dinner is ready.
Having read previous comments, I would ask of you: please do not be tempted to add meat stock. It is so not necessary, and so much kinder, not to.
I understand that not everyone embraces my vegetarian lifestyle, but we all can help a little by not believing that a dish isn't good without meat. This one, trust me, is awesome.
I had some sauteed portabella and button mushrooms in the freezer, so I threw some in. Delicious.
The great thing about good cooks is that we are really good at adapting. No kale? Throw in some spinach or collards or any green leafie you have hanging around.
Adding meat, especially processed meat, makes this lovely soup much less healthy. Add the huge amount of salt, preservatives, and sat fat, and you no longer have the wonderful good-for-you soup this was intended to be.
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