CANNELLINI BEAN SOUP WITH KALE AND GARLIC-OLIVE OIL CROSTINI
Provided by Dave Lieberman
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat oil in a large pot. Add garlic and oregano and cook no more than a minute. Add tomato paste and vinegar, and cook another minute. Add beans and stock and bring to a simmer. Season with salt and pepper. Add kale and simmer, partially covered, for 1 hour. Season, to taste, again with salt and pepper before serving.
- Slice baguette on a heavy angle to create long slices. Toast in a toaster or in the conventional oven. Rub once or twice with half a garlic clove. Season a shallow plate of extra-virgin olive oil with salt and dip each side of bread into the oil. Serve as accompaniment to the soup.
CANNELLINI BEAN WITH FLAT LEAF KALE
All ingredients come from the freezer or the refrigerator and are assembled at time of use. Freshly cooked beans are better than the canned variety so have some on hand always, all beans work well for this wonderful soup! Ladle into your nicest soup plate, find a warm cozy place to sit and sip your soup.
Provided by MARIGOLD
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Kale Soup Recipes
Time 12m
Yield 2
Number Of Ingredients 8
Steps:
- In a saucepan, place the cannellini beans, garlic, sausage, onion and kale with just enough water to cover. Season with 2 teaspoons of parsley, thyme and salt and pepper if desired. Bring to a boil and cook until vegetables are tender. Serve immediately garnished with Parmesan cheese and remaining fresh parsley.
Nutrition Facts : Calories 223.7 calories, Carbohydrate 24.2 g, Cholesterol 20.9 mg, Fat 9.2 g, Fiber 6 g, Protein 10.8 g, SaturatedFat 3.1 g, Sodium 579.5 mg, Sugar 1.2 g
CANNELLINI AND KALE SOUP
Thyme, garlic, and a bay leaf are simmered in water to create a flavorful broth that's low in calories. Frying garlic creates crunchy chips and a tasty oil to drizzle on top. Pureed cannellini beans give this soup a velvety texture, canceling out the need for heavy cream.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 12h
Yield Makes 10 cups
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon oil in a medium Dutch oven or a large pot over medium heat. Cook onions and carrot until just softened, about 5 minutes. Season with 2 1/2 teaspoons salt. Stir in minced garlic, thyme, and red-pepper flakes. Cook for 1 minute.
- Drain and rinse cannellini beans. Add to Dutch oven with water and bay leaf. Bring to a boil. Reduce heat to low. Simmer, covered, until beans are tender, about 45 minutes. Let cool slightly. Discard bay leaf.
- Working in batches, puree soup in a blender until smooth, transferring it to a clean pot as you work. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.)
- Bring soup to a simmer. Stir in kale and 1/4 teaspoon pepper. Simmer until kale is tender, about 15 minutes.
- Meanwhile, heat remaining 2 tablespoons oil in a small skillet over medium-low heat. Cook sliced garlic, stirring often, until crisp and golden, 1 to 2 minutes. Transfer garlic to a plate using a slotted spoon. Reserve garlic oil.
- Divide soup among 6 bowls. Garnish with garlic chips, and drizzle with garlic oil.
Nutrition Facts : Calories 290 g, Fiber 11 g, Protein 15 g, SaturatedFat 1 g, Sodium 503 g
CANNELLINI AND KALE RAGOûT
Categories Soup/Stew Bean Sauté Vegetarian Kale Spring Vegan Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add bread and 1 teaspoon thyme; cook until bread is golden on both sides, turning with tongs, about 2 minutes total. Transfer croutons to bowl; sprinkle with salt and pepper.
- Add remaining 4 tablespoons oil, garlic, and crushed red pepper to same pot; sauté over medium heat 30 seconds. Add kale and broth; bring to boil. Reduce heat to medium-low, cover, and simmer until kale wilts, about 5 minutes. Add tomatoes with juice, beans, and remaining 1 tablespoon thyme. Cover and simmer 15 minutes. Season with salt and pepper. Ladle ragout into shallow bowls. Top with croutons and serve.
CANNELLINI AND KALE RAGOUT
Now that fall is on it's way we seriously start thinking about stew type meals and this one is healthy and easy and comes from a wonderful little cookbook called "the Canadian Harvest". Herbs can be adjusted or added to to suit individual taste buds. Enjoy....
Provided by waynejohn1234
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil in large pan over med. heat. Add bread cubes and thyme. Cook until bread is golden on both sides - about 2 minutes.
- Transfer to a bowl and sprinkle with salt and pepper to taste.
- Add remaining 4 tablespoons oil, garlic and crushed red pepper flakes to same pan. Saute over med. heat until fragrant - about 30 seconds. Add kale and stock.
- Bring to a boil.
- Reduce heat and simmer, covered, until kale wilts about 5 minutes.
- Add crushed tomatoes with juice, beans and thyme.
- Cover and simmer 15 minutes.
- Season to taste with salt and pepper.
- Ladle into bowl and top with croutons.
Nutrition Facts : Calories 333.9, Fat 15.1, SaturatedFat 2.2, Sodium 606.6, Carbohydrate 41, Fiber 7.3, Sugar 0.6, Protein 11.2
CANNELLINI BEAN & FENNEL RAGU
Get four of your five-a-day in this comforting cannellini bean and fennel ragu with pancetta, tomatoes and a herby gremolata topping
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 16
Steps:
- Heat the oil in a frying pan over a medium heat and fry the onion, celery and fennel for 5 mins. Add the garlic and pancetta, and fry for 5 mins more.
- Stir in the beans, then add the tomatoes, tomato purée, stock and vinegar. Stir, bring to a simmer and cook, uncovered, for 10 mins. Season to taste.
- For the gremolata, mix everything together in a small bowl. Set aside.
- Spoon the ragu into bowls and top with the gremolata. Scatter over some parmesan, if using, and serve with crusty bread, if you like.
Nutrition Facts : Calories 394 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 11 grams sugar, Fiber 16 grams fiber, Protein 18 grams protein, Sodium 1.6 milligram of sodium
CANNELLINI BEANS WITH KALE
Provided by Ivy Manning
Categories Bean Side Christmas Thanksgiving Low Fat Vegetarian Low Cal High Fiber Kale Fall Family Reunion Healthy Low Cholesterol Christmas Eve Potluck Bon Appétit Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12 cups
Number Of Ingredients 11
Steps:
- Place beans in pot with enough cold water to cover by 3 inches. Bring to boil. Continue to boil 1 minute. Remove from heat. Cover; let stand 1 hour. Drain beans; return to pot. Add 8 cups water, onion, garlic, bay leaf, and sage; bring to boil. Reduce heat; cover and simmer until beans are tender, 1 to 11/2 hours. Stir in salt. Add kale; cook 4 minutes.
- Drain beans and kale; place in large bowl. (Cover and chill liquid for soup.) Add oil, lemon juice, and red pepper to taste; toss. Season with salt and black pepper.
BEAN AND KALE RAGU
Simmer leafy green kale, canned tomatoes with chile peppers, onions, garlic, spices, and fresh herbs with plump, white canned cannellini beans to make this savory, Italian-inspired ragu or vegetable stew.
Provided by Stefanie N
Categories Side Dish Beans and Peas
Time 1h25m
Yield 6
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large deep skillet over medium-high heat. Add the onions and kale. Cook and stir until the onions become transparent and the kale wilts and reduces in volume, 5 to 7 minutes.
- Reduce the heat to medium. Stir the tomatoes and green chiles, garlic, water, bay leaves, cumin, and onion powder into the kale mixture. Simmer the vegetable mixture until the kale is soft, about 1 hour. Stir in the cannellini beans and continue simmering until beans are heated through, about 10 minutes. Stir in the oregano and basil. Add salt and pepper to taste.
Nutrition Facts : Calories 206.5 calories, Carbohydrate 31.9 g, Fat 5.7 g, Fiber 7.9 g, Protein 8.7 g, SaturatedFat 0.7 g, Sodium 592.2 mg, Sugar 0.9 g
More about "cannellini and kale ragoût food"
CANNELLINI BEAN SOUP WITH KALE & CARROTS | THE RUSTIC …
From therusticfoodie.com
CSA COOKING: KALE RAPINI SPREAD – FOOD IN JARS
From foodinjars.com
CANNELLINI AND KALE RAGOUT RECIPE | BON APPéTIT
From bonappetit.com
Servings 4
- Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add bread and 1 teaspoon thyme; cook until bread is golden on both sides, turning with tongs, about 2 minutes total. Transfer croutons to bowl; sprinkle with salt and pepper.
- Add remaining 4 tablespoons oil, garlic, and crushed red pepper to same pot; sauté over medium heat 30 seconds. Add kale and broth; bring to boil. Reduce heat to medium-low, cover, and simmer until kale wilts, about 5 minutes. Add tomatoes with juice, beans, and remaining 1 tablespoon thyme. Cover and simmer 15 minutes. Season with salt and pepper. Ladle ragout into shallow bowls. Top with croutons and serve.
CANNELLINI KALE CROSTINI – SPROUTING-VITALITY FOOD + BEVERAGE
From sprouting-vitality.com
VEGETARIAN MUSHROOM & CANNELLINI BEAN RAGOUT RECIPE
From cookincanuck.com
CANNELLINI AND KALE RAGOûT | RAGOUT RECIPE, WHOLE FOOD RECIPES, …
From pinterest.ca
CANNELLINI BEANS WITH KALE RECIPE - BON APPéTIT
From bonappetit.com
CANNELINI AND KALE RAGOUT WITH CROUTONS - ORYANA COMMUNITY CO …
From oryana.coop
CANNELLINI BEAN AND KALE STEW WITH LEMON GREMOLATA - FOOD …
From foodnouveau.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
KALE AND CANNELLINI BEAN RAGOUT | CANNELLINI BEANS, RAGOUT, COOKING
From pinterest.com
WHAT'S FOR DINNER: KALE AND CANNELLINI RAGOUT
From melscooking.blogspot.com
KALE & CANNELLINI RAGOUT | REAL FOOD ON THE TABLE
From realfoodonthetable.com
FOOD 2: SAUSAGE, CANNELLINI AND KALE SOUP
From csfoodapi2.blogspot.com
LA DAMA COOKS: KALE AND CANNELLINI BEAN RAGOUT
From ladamacooks.blogspot.com
CANNELLINI AND KALE RAGOûT RECIPE | YUMMLY
From pinterest.co.uk
KALE AND CANNELLINI BEAN CROSTINI - CAMILLE STYLES
From camillestyles.com
CREAMY CANNELLINI AND KALE STIR FRY WITH TOASTED BREAD & PINE NUTS
From asaucykitchen.com
ODE TO A WINTER STAPLE: KALE AND CANNELLINI RAGOUT
From sarahmc.typepad.com
WAFFLES BLUEBERRY: CANNELLINI AND KALE RAGOUT
From wafflesblueberry.blogspot.com
HANG ON LITTLE TOMATO: EAT ME: CANNELLINI & KALE RAGOUT
From hangontomato.blogspot.com
REAL FOOD ON THE TABLE: KALE & CANNELLINI RAGOUT
From realfoodonthetable.blogspot.com
BUTTERNUT SQUASH, WHITE BEAN AND KALE RAGOUT - THREE HUNGRY BOYS
From threehungryboys.com
HEALTHY SPAGHETTI SQUASH WITH KALE RAGOUT
From more.ctv.ca
EMERIL LAGASSE’S TUSCAN KALE AND WHITE BEAN RAGOUT
From drozshow.com
KALE-AND-CANNELLINI WRAPINIS RECIPE | MYRECIPES
From myrecipes.com
KALE & CANNELLINI RAGOUT | REAL FOOD ON THE TABLE
From realfoodonthetable.com
KALE AND SAUSAGE RAGOUT WITH CANNELLINI BEANS | HESTAN CUE
From recipes.hestancue.com
CANNELLINI AND KALE RAGOûT - GLUTEN FREE RECIPES
From fooddiez.com
WHITE BEAN AND SAUSAGE RAGOUT WITH TOMATOES, KALE, AND ZUCCHINI
From ifood.tv
SAUSAGE, KALE, AND WHITE BEAN RAGOUT (RAGU) RECIPE - EAT SIMPLE …
From eatsimplefood.com
SAUCY KALE AND CANNELLINI PASTA RECIPE - KITCHN
From thekitchn.com
RECIPE: KALE WITH CANNELLINI BEANS AND CRUMBLED SAUSAGE IS A …
From ocregister.com
FOOD 2: CANNELLINI BEAN AND KALE SOUP
From csfoodapi2.blogspot.com
CANNELLINI AND KALE RAGOûT | WHOLE FOOD RECIPES, RAGOUT RECIPE, …
From pinterest.com
COOKING LIGHT - SAUSAGE, CANNELLINI, AND TOMATO RAGOUT
From myfitnesspal.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love