Name: Herbivoracious' White Bean and Kale Soup
Prep time: 15 min
Cook time: 50 min
Total time: 45 min
Yield: 6 servings
Ingredients: 0.25 cup olive oil; 1 medium onion; 1 head garlic; 1 carrot; 1 teaspoon kosher salt; 2 bay leaves; 1 teaspoon rosemary leaves; 1 the following: parmesan rind); 2 cups navy; 7 cups water; 1 bunch dinosaur kale; 1 juice of lemon

recipes.zone

Add recipe Sign in

Setting the table…

Herbivoracious' White Bean and Kale Soup Recipe — Recipes Zone

Method

12 steps · 45 min

01
Sauté Aromatics (Pressure Cooker)
Heat the olive oil in your pressure cooker base (without pressure) over medium-high heat. Add the onion, garlic, carrot, and 1 teaspoon kosher salt, then sauté until the onion turns translucent, which should take about 4 minutes.
02
Add Spices and Flavorings
Stir in the bay leaves, rosemary, and your chosen flavor booster — a Parmesan rind, dried porcini, or broth powder will all work here.
03
Pressure Cook Beans
Add the dry navy beans and 7 cups water to the pot. Bring the cooker up to high pressure and cook for 40 minutes, then let the pressure release naturally before opening the lid.
04
Remove Flavorings
Carefully remove and discard the bay leaves and the Parmesan rind, if you used one.
05
Simmer Kale and Finish
Stir in the dinosaur kale and the juice of 1 lemon. Simmer for another 10 minutes, until the kale is tender. Taste the soup and adjust the seasoning if needed, then serve with a generous drizzle of extra-virgin olive oil.
06
Soak Beans (Stovetop)
If you're using the stovetop method, cover the navy beans with several inches of water and let them soak overnight.
07
Cook Beans on Stovetop
Drain the soaked beans and transfer them to a large saucepan. Cover them with water by at least 2 inches and bring to a boil. Reduce the heat and simmer until the beans are tender, which could take anywhere from 1 1/2 to 2 hours.
08
Drain Beans, Reserve Broth
Drain the cooked beans, making sure to reserve the cooking broth for later.
09
Sauté Aromatics (Stovetop)
In a large saucepan, heat the olive oil over medium-high heat. Add the onion, garlic, carrot, and 1 teaspoon kosher salt, then sauté until the onion is translucent, about 4 minutes.
10
Simmer Broth and Flavorings
Pour in 4 cups of the reserved bean broth. Add the bay leaves, rosemary, and your choice of Parmesan rind, dried porcini, or broth powder. Bring it all to a simmer and cook for 30 minutes.
11
Remove Flavorings
Carefully remove and discard the bay leaves and the Parmesan rind, if you used one.
12
Add Beans, Kale, and Finish
Stir in the cooked navy beans, dinosaur kale, and the juice of 1 lemon. Simmer for another 10 minutes, until the kale is tender. Taste the soup and adjust the seasoning if needed, then serve with a generous drizzle of extra-virgin olive oil.

Start cook mode

Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	332kcal	17%
Fat	10g	14%
Carbohydrate	46g	18%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens1 present · 5 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Milk	Contains
Gluten	May contain
Soya	May contain

Reviews

None yet

0.0/ 5

0 reviews

Leave a review

Cooked it? Tell the kitchen.

No reviews yet

Be the first to cook this and tell the rest of us how it went.

Herbivoracious' White Bean and Kale Soup Recipe

Sauerkraut pierogi

Provençal Omelette Cake

Beef Asado

About this recipe

Similar recipes

Method

Sauté Aromatics (Pressure Cooker)

Add Spices and Flavorings

Pressure Cook Beans

Remove Flavorings

Simmer Kale and Finish

Soak Beans (Stovetop)

Cook Beans on Stovetop

Drain Beans, Reserve Broth

Sauté Aromatics (Stovetop)

Simmer Broth and Flavorings

Remove Flavorings

Add Beans, Kale, and Finish

Nutrition

Allergens

Reviews

BeaverTails