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Gallery Cannellini and Kale Soup Recipe Summary prep: 25 mins total: 12 hrs Servings: 6 Yield: Makes 10 cups
Ingredients Ingredient Checklist 3 tablespoons extra-virgin olive oil 2 onions, chopped 1 medium carrot, chopped Coarse salt and freshly ground pepper 4 garlic cloves, minced, plus 2 garlic cloves, thinly sliced 1 tablespoon chopped fresh thyme Scant 1/4 teaspoon crushed red-pepper flakes 12 ounces cannellini beans (2 cups), picked through and soaked overnight 6 cups water 1 dried bay leaf 8 ounces Tuscan kale (lacinato kale), stems and center ribs removed, leaves sliced crosswise 1/2 inch thick
Cook’s Notes Soup can be refrigerated for up to 5 days. Warm over low heat before serving. (Top with garlic chips and drizzle with oil just before serving.)
Gallery Cannellini and Kale Soup
Recipe Summary prep: 25 mins total: 12 hrs Servings: 6 Yield: Makes 10 cups
Gallery
Cannellini and Kale Soup
Cannellini and Kale Soup
Cannellini and Kale Soup
Recipe Summary prep: 25 mins total: 12 hrs Servings: 6 Yield: Makes 10 cups
Recipe Summary
prep: 25 mins total: 12 hrs
Servings: 6 Yield: Makes 10 cups
prep: 25 mins
total: 12 hrs
prep:
25 mins
total:
12 hrs
Servings: 6
Yield: Makes 10 cups
6
Makes 10 cups
Ingredients
Ingredients
- 3 tablespoons extra-virgin olive oil 2 onions, chopped 1 medium carrot, chopped Coarse salt and freshly ground pepper 4 garlic cloves, minced, plus 2 garlic cloves, thinly sliced 1 tablespoon chopped fresh thyme Scant 1/4 teaspoon crushed red-pepper flakes 12 ounces cannellini beans (2 cups), picked through and soaked overnight 6 cups water 1 dried bay leaf 8 ounces Tuscan kale (lacinato kale), stems and center ribs removed, leaves sliced crosswise 1/2 inch thick
Directions
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.
Cook’s Notes Soup can be refrigerated for up to 5 days. Warm over low heat before serving. (Top with garlic chips and drizzle with oil just before serving.)
Cook’s Notes
Soup can be refrigerated for up to 5 days. Warm over low heat before serving. (Top with garlic chips and drizzle with oil just before serving.)
Reviews (5)
Add Rating & Review 134 Ratings 5 star values: 20 4 star values: 22 3 star values: 50 2 star values: 35 1 star values: 7
Reviews (5)
Add Rating & Review 134 Ratings 5 star values: 20 4 star values: 22 3 star values: 50 2 star values: 35 1 star values: 7
Add Rating & Review
134 Ratings 5 star values: 20 4 star values: 22 3 star values: 50 2 star values: 35 1 star values: 7
134 Ratings 5 star values: 20 4 star values: 22 3 star values: 50 2 star values: 35 1 star values: 7
134 Ratings 5 star values: 20 4 star values: 22 3 star values: 50 2 star values: 35 1 star values: 7
5 star values: 20 4 star values: 22 3 star values: 50 2 star values: 35 1 star values: 7
Martha Stewart Member Rating: Unrated 04/25/2013 I made this with the dried beans and with the canned beans. I found a cannelini that didn't have salt added in the Italian food section of my supermarket. The recipe that was printed in the magazine had thyme seasoned croutons that were served in the soup instead of the garlic. The croutons, I think, are essential. I've made it without and it's never been quite as good. I used 2 14 oz cans of cannelini for 12 oz of dried beans. This is one of my favorite summer soups before seared tuna. Martha Stewart Member Rating: Unrated 04/23/2013 I used canned beans and only cut back the water by 1 cup. I would suggest cutting the salt in half when using canned beans or else it's pretty overpowering. You can always add at the end but you can't take it out! I decided against the fried garlic and went with hommade croutons Martha Stewart Member Rating: Unrated 03/15/2013 Wish someone would answer Donnna510. Canned beans would make this alot easier. Martha Stewart Member Rating: Unrated 10/13/2012 How many cups of canned white beans can I exchange for the 12 ounces of dry beans? Martha Stewart Member Rating: Unrated 08/12/2012 This was simply excellent! I can't digest white beans, so I used red kidney beans, and if you don't mind a darker soup, it is simply delicious. I've always been weary of soup recipes calling for what seems like too much water, but this one gets all its thickness and taste from the beans, kale and garlic. The last step : garlic chips and oil drizzle, really does bring a huge kick to the end result. I can't wait to eat this again tomorrow at lunch time!Martha Stewart Member
Rating: Unrated 04/25/2013
I made this with the dried beans and with the canned beans. I found a cannelini that didn’t have salt added in the Italian food section of my supermarket. The recipe that was printed in the magazine had thyme seasoned croutons that were served in the soup instead of the garlic. The croutons, I think, are essential. I’ve made it without and it’s never been quite as good. I used 2 14 oz cans of cannelini for 12 oz of dried beans. This is one of my favorite summer soups before seared tuna.
Rating: Unrated
Rating: Unrated 04/23/2013
I used canned beans and only cut back the water by 1 cup. I would suggest cutting the salt in half when using canned beans or else it’s pretty overpowering. You can always add at the end but you can’t take it out! I decided against the fried garlic and went with hommade croutons
Rating: Unrated 03/15/2013
Wish someone would answer Donnna510. Canned beans would make this alot easier.
Rating: Unrated 10/13/2012
How many cups of canned white beans can I exchange for the 12 ounces of dry beans?
Rating: Unrated 08/12/2012
This was simply excellent! I can’t digest white beans, so I used red kidney beans, and if you don’t mind a darker soup, it is simply delicious. I’ve always been weary of soup recipes calling for what seems like too much water, but this one gets all its thickness and taste from the beans, kale and garlic. The last step : garlic chips and oil drizzle, really does bring a huge kick to the end result. I can’t wait to eat this again tomorrow at lunch time!
All Reviews for Cannellini and Kale Soup
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Cannellini and Kale Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
