Herbivoracious' White Bean and Kale Soup

Name: Herbivoracious' White Bean and Kale Soup
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 6
Cuisine: Mediterranean
Ingredients: ¼ cup Extra Virgin Olive Oil (1/4 cup extra-virgin olive oil, plus additional for garnish); 1 piece Yellow Onion (1 medium onion, finely diced); 1 head Garlic (1 whole head garlic, peeled and minced); 1 piece Carrot (1 carrot, finely diced); 1 tsp Kosher Salt (1 teaspoon kosher salt); 2 pieces Bay Leaves (2 bay leaves); 1 tsp Fresh rosemary (1 teaspoon minced fresh rosemary leaves); 1 tbsp Mushrooms (1 or more of the following: 1 Parmesan rind or 3/4 ounce dried porcini mushrooms or 2 tablespoons vegetable broth powder (gluten-free if needed)); 2 cup White Beans (2 cups dried white beans such as cannellini or navy, rinsed and picked over); 7 cup Water (7 cups water); 1 bunch Kale (1 bunch dinosaur (lacinato) kale, stems stripped and discarded, leaves cut into ribbons and thoroughly washed); 1 piece Lemon (Juice of 1 lemon)

70 minMediterranean

Servings6

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Vegetarian
Vegan
Gluten Free
Dairy Free
Pescatarian

Ingredients

For 6 servings

Extra Virgin Olive Oil¼ cup · 1/4 cup extra-virgin olive oil, plus additional for garnish
Yellow Onion1 piece · 1 medium onion, finely diced
Garlic1 head · 1 whole head garlic, peeled and minced
Carrot1 piece · 1 carrot, finely diced
Kosher Salt1 tsp · 1 teaspoon kosher salt
Bay Leaves2 pieces · 2 bay leaves
Fresh rosemary1 tsp · 1 teaspoon minced fresh rosemary leaves
Mushrooms1 tbsp · 1 or more of the following: 1 Parmesan rind or 3/4 ounce dried porcini mushrooms or 2 tablespoons vegetable broth powder (gluten-free if needed)
White Beans2 cup · 2 cups dried white beans such as cannellini or navy, rinsed and picked over
Water7 cup · 7 cups water
Kale1 bunch · 1 bunch dinosaur (lacinato) kale, stems stripped and discarded, leaves cut into ribbons and thoroughly washed
Lemon1 piece · Juice of 1 lemon

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Steps

1PRESSURE COOKER METHOD
2In the pressure cooker base, but without pressure, heat the olive oil over medium-high heat. Saut the onion, garlic, carrot, and 1 teaspoon salt until the onion is translucent, about 4 minutes.
3Add the bay leaves, rosemary, and your choice(s) of the Parmesan rind, dried porcini, or broth powder.
4Add the dry beans and water. Bring up to high pressure and cook for 40 minutes, then allow the pressure to release naturally. Open the lid.
5Remove the bay leaves and Parmesan rind, if using.
6Add the kale and lemon juice and simmer for 10 minutes, until the kale is tender. Taste and adjust the seasoning, then serve, garnished with a generous drizzle of extra-virgin olive oil.
7STOVETOP METHOD
8Cover the beans with several inches of water and soak overnight.
9Drain the beans and place in a large saucepan. Cover with water by at least 2 inches and bring to a boil. Reduce the heat and simmer the beans until tender, about 1 1/2 to 2 hours.
10Drain the beans, reserving the bean broth.
11In a large saucepan, heat the olive oil over medium-high heat. Saut the onion, garlic, carrot, and 1 teaspoon salt until the onion is translucent, about 4 minutes.
12Add 4 cups of the bean broth, the bay leaves, rosemary, and your choice of the Parmesan rind, dried porcini, or broth powder. Bring to a simmer and cook for 30 minutes.
13Remove the bay leaves and Parmesan rind, if using.
14Add the beans, kale, and lemon juice and simmer for 10 minutes, until the kale is tender. Taste and adjust the seasoning, then serve, garnished with a generous drizzle of extra-virgin olive oil.