2 sisters 2 cities

January 10, 2010

Two-Bean Soup with Kale

Filed under: K's Recipes — Tags: , , — 2sisters2cities @ 10:50 pm

with Cheese- Tomato  Toasts

After such a cold weekend,  I decided to make a hot soup for dinner tonight.   I have made this recipe several times before and it has always been good.   It’s called Two-Bean Soup with Kale from the October 2009 edition of  Cooking Light ,  I also made Cheese-Tomato Toast to go with the soup like the magazine tells you.   It was well worth my trip to two different grocery store to find kale (Is there a kale shortage I don’t know about?)

Two-Bean Soup with Kale

Yield: 6 servings (serving size: about 1 1/4 cups)


3  tablespoons  olive oil

1  cup  chopped onion

1/2  cup  chopped carrot

1/2  cup  chopped celery

1/2  teaspoon  salt, divided

2  garlic cloves, minced

4  cups  organic vegetable broth 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


1. 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.




2. 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. 

Nutritional Information

Calories:250 ; Fat:10.4g (sat 1.4g,mono 5.5g,poly 2.2g) ; Protein:11.8g; Carbohydrate:30.5g; Fiber:9.2g; Cholesterol:0.0mg Iron:3.8mg; Sodium:593mg;Calcium:189mg

 For the Cheese-Tomato Toast: Broil slices of ciabatta bread for 1 minute (I used multi-grain French bread b/c my grocery store is stupid and doesn’t have ciabatta bread).  Turn bread over; top each slice with 2 thin plum tomato slices and 1 tablespoon shredded Parmigiano-Reggiano cheese (I used Pecorino Romano b/c I like it better),  Broil 2 minutes or until cheese melts.  Serve with soup.



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