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At a Glance
Cuisine:
Vegetarian
Main Ingredient:
Vegetables
Cooking Method:
Stovetop
Difficulty:
Moderate
Course/Dish:
Soup
Stew
Stock
Flavored Oil
Dry Rubs
Side Dish
Hot Appetizer
Vegetable Appetizers
Vegetable Soups
Bean Soups
Low-Fat
Occasions:
Halloween
Kwanzaa
Valentine's Day
Christmas
Easter
Passover
Mother's Day
Dinner Parties
Anniversary Parties
Serves:
2
Very Scrumptious White Bean Soup
When you're in the mood for a soup dish that's certain to bowl you over, this white bean soup is the ultimate comfort food. Can the cans and go homemade.
Ingredients
1 tbsp. extra virgin olive oil
1 medium onion, chopped
1 stalk celery, chopped
2 cups kale leaves, cut into bite-size pieces (remove the thick stems)
3 cups chicken broth, or vegetable
1 leek, cut into 1/4-inch slices (1 cup)
1 cup dried white beans
1 cup evaporated skim milk
Cayenne pepper, to taste
Freshly ground black pepper, to taste
1 medium onion, chopped
1 stalk celery, chopped
2 cups kale leaves, cut into bite-size pieces (remove the thick stems)
3 cups chicken broth, or vegetable
1 leek, cut into 1/4-inch slices (1 cup)
1 cup dried white beans
1 cup evaporated skim milk
Cayenne pepper, to taste
Freshly ground black pepper, to taste
Methods/steps
In a large soup pot set over medium heat, saute the onion in the oil for 3 minutes, stirring often.
Add celery and kale and saute another minute in 2 tablespoons broth for about another 3 minutes, stirring occasionally.
Stir in remaining broth, leek and beans. Heat to boiling.
Boil 2 minutes; reduce heat. Cover and simmer about 1 to 2 hours or until beans are tender.
Stir milk into soup.
Place 1 cup of the soup in blender or food processor. Cover and blend on high speed about 30 seconds.
Stir blended mixture into remaining soup mixture. Spice it up with cayenne and black pepper to taste.
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