By Tested and perfected in the Sur la Table kitchen
Images
Serves
Makes 6 servings
Ingredients
- 8 ounces dried white beans, such as cannellini beans or Great Northern
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 1 large carrot, ¼-inch dice
- 1-½ pounds sweet potatoes, peeled and cut into ½-inch dice
- 1 clove garlic, minced
- 1 bay leaf
- 1 tablespoon fresh, minced thyme (if using dried thyme, use 1 teaspoon)
- 6 cups vegetable stock, low-sodium
- 4 cups kale (preferably lacinato), stems and center ribs discarded and leaves coarsely chopped
- Kosher salt and freshly ground pepper to taste
Procedure
Snuggle up to this hearty and nutritious vegetarian soup, delicious on its own or as a starter for a special fall meal.
To soak the dried white beans: There are 2 methods you may choose to use. To soak overnight, rinse the beans and place in a large bowl and cover with cold water, cover with plastic wrap and leave at room temperature for at least 4 hours or overnight. Drain and rinse the beans again prior to use. Alternatively, there is a quicker method. Rinse the beans, place in a saucepan, covered with an inch of water and bring to a boil. Boil for a few minutes and leave the beans to soak for about an hour off the heat, until the beans are puffed. Add fresh water and continue to cook the beans until soft, about 60 to 90 minutes. For every 1 cup of uncooked beans you will need 3 cups of water.
To prepare the soup: Place a large, heavy bottomed saucepan on the stove over medium-high heat and add the oil. When the oil is shimmering, add the onion and, carrot and cook, stirring occasionally, until the vegetables are tender, about 6 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the sweet potatoes and cook until coated in the aromatics, about 2 minutes.
Drain and rinse the soaked beans and transfer to the saucepan until well coated in the vegetables, about 2 minutes. Use a wooden spoon to stir in bay leaf and thyme.
Add the stock, until the beans are well covered in liquid. Bring the liquid to a boil. Reduce to a simmer, cover and cook until the beans are tender, about 45 minutes. If beans are not tender, let simmer on stove for another 10 to 15 minutes.
When the beans are tender, stir in the kale and simmer until tender, about 8 minutes. Taste and season with salt and pepper.
By Tested and perfected in the Sur la Table kitchen
Serves
Makes 6 servings
Ingredients
- 8 ounces dried white beans, such as cannellini beans or Great Northern
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 1 large carrot, ¼-inch dice
- 1-½ pounds sweet potatoes, peeled and cut into ½-inch dice
- 1 clove garlic, minced
- 1 bay leaf
- 1 tablespoon fresh, minced thyme (if using dried thyme, use 1 teaspoon)
- 6 cups vegetable stock, low-sodium
- 4 cups kale (preferably lacinato), stems and center ribs discarded and leaves coarsely chopped
- Kosher salt and freshly ground pepper to taste
Procedure
Snuggle up to this hearty and nutritious vegetarian soup, delicious on its own or as a starter for a special fall meal.
To soak the dried white beans: There are 2 methods you may choose to use. To soak overnight, rinse the beans and place in a large bowl and cover with cold water, cover with plastic wrap and leave at room temperature for at least 4 hours or overnight. Drain and rinse the beans again prior to use. Alternatively, there is a quicker method. Rinse the beans, place in a saucepan, covered with an inch of water and bring to a boil. Boil for a few minutes and leave the beans to soak for about an hour off the heat, until the beans are puffed. Add fresh water and continue to cook the beans until soft, about 60 to 90 minutes. For every 1 cup of uncooked beans you will need 3 cups of water.
To prepare the soup: Place a large, heavy bottomed saucepan on the stove over medium-high heat and add the oil. When the oil is shimmering, add the onion and, carrot and cook, stirring occasionally, until the vegetables are tender, about 6 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the sweet potatoes and cook until coated in the aromatics, about 2 minutes.
Drain and rinse the soaked beans and transfer to the saucepan until well coated in the vegetables, about 2 minutes. Use a wooden spoon to stir in bay leaf and thyme.
Add the stock, until the beans are well covered in liquid. Bring the liquid to a boil. Reduce to a simmer, cover and cook until the beans are tender, about 45 minutes. If beans are not tender, let simmer on stove for another 10 to 15 minutes.
When the beans are tender, stir in the kale and simmer until tender, about 8 minutes. Taste and season with salt and pepper.
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