Cannellini Bean, Carrot, and Kale Soup

Cannellini Bean, Carrot, and Kale Soup

This Cannellini Bean, Carrot, and Kale Soup recipe is hearty and healthy! It's rustic comfort food full of flavorful veggies. Perfect with crusty bread!

Recіpe аdаpted from @

Course : Soup
Cuisine : Italian
Keyword : cannellini beans, cannellini bean soup, cannellini bean carrot soup, cannellini bean kale soup, Italian soup, rustic Italian soup
Author : Christine Rooney

Yіeld :  4 servings
Prep Tіme : 10 mіns
Cook Tіme : 30 mіns
Totаl Tіme : 40 mіns

  • 6 cloves garlic
  • 1/2 small white onion
  • 1 Jalapeno - remove seeds if desired
  • 4-5 carrots
  • 1 15 oz can cannellini beans
  • 2 cups chopped kale
  • 3 1/4 cups vegetable stock
  • 16 oz crushed tomatoes
  • 1/2 tsp dried oregano
  • 1/4 tsp dried rosemary
  • 1 Tbsp sugar
  • 1 Tbsp cooking oil
  • salt
  • pepper

  • Mince garlic, onion, and jalapeno. Chop carrots and kale into uniform pieces.
  • Heat Dutch oven or heavy bottom soup pan to medium on stove top. Add 1 Tbsp. cooking oil.
  • Once heated, add garlic, onions, and jalapeno. Saute for 5 minutes, stirring frequently.
  • Add carrots along with generous pinch salt and pepper. Saute for 8 minutes, stirring frequently. Deglaze pan with 1/4 cup vegetable stock if necessary.
  • Add vegetable stock, crushed tomatoes, oregano, rosemary, sugar, and pinch salt and pepper. Stir together and cover.
  • Cook for 25-30 minutes on medium heat while covered. Check and stir every 10 minutes or so.
  • Carrots should be soft at this point.
  • Add cannellini beans and kale. Cook for another 2-3 minutes or until kale is wilted.
  • Adjust salt, pepper, and sugar levels.
  • Serve with freshly grated Parmesan if desired.

0 Response to "Cannellini Bean, Carrot, and Kale Soup"

Post a Comment

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel