Herbivoracious' White Bean and Kale Soup
The bean cooking liquid is an integral part of the broth for this warming soup. I give you three options for building more umami on that base: a Parmesan rind (which I save in the freezer when it becomes too hard to grate), dried porcini mushrooms, or vegetarian broth powder. Feel free to use two of these choices if you like!
If you have a pressure cooker, you can make this entire soup in it, including cooking the beans. If not, you can do it just as well on the stovetop; you just need to plan further ahead so you can soak and cook the beans.
Cook time: 1 1/2 hours, using pressure cooker (20 minutes active).
This recipe is from my book Herbivoracious: A Flavor Revolution with 150 Vibrant and Original Vegetarian Recipes.
Total Steps
10
Ingredients
14
Tools Needed
2
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HerbivoraciousIngredients
- 1 teaspoon minced fresh rosemary leaves
- 1 Parmesan rind(optional)
- 3/4 ounce dried porcini mushrooms(optional)
- 2 tablespoons vegetable broth powder(optional)
- 2 cups dried white beans
- 1 lemon, juice of
- 7 cups water
- 1 bunch dinosaur (lacinato) kale
- 2 bay leaves
- 1 teaspoon kosher salt
- 1/4 cup extra-virgin olive oil
- 1 medium onion
- 1 whole head garlic
- 1 carrot
Instructions
Step 1
Choose your preferred method for cooking the soup: Pressure Cooker or Stovetop.
Step 2
PRESSURE COOKER METHOD: In the pressure cooker base, but without pressure, heat the olive oil over medium-high heat. Sauté the onion, garlic, carrot, and 1 teaspoon salt until the onion is translucent.
Step 3
Add the bay leaves, rosemary, and your choice(s) of the Parmesan rind, dried porcini, or broth powder. Add the dry beans and water. Bring up to high pressure and cook for 40 minutes, then allow the pressure to release naturally. Open the lid.
Step 4
Remove the bay leaves and Parmesan rind, if using.
Step 5
Add the kale and lemon juice and simmer for 10 minutes, until the kale is tender. Taste and adjust the seasoning, then serve, garnished with a generous drizzle of extra-virgin olive oil.
Step 6
STOVETOP METHOD: Cover the beans with several inches of water and soak overnight. Drain the beans and place in a large saucepan. Cover with water by at least 2 inches and bring to a boil. Reduce the heat and simmer the beans until tender.
Step 7
In a large saucepan, heat the olive oil over medium-high heat. Sauté the onion, garlic, carrot, and 1 teaspoon salt until the onion is translucent.
Step 8
Add 4 cups of the reserved bean broth, the bay leaves, rosemary, and your choice of the Parmesan rind, dried porcini, or broth powder. Bring to a simmer and cook for 30 minutes.
Step 9
Remove the bay leaves and Parmesan rind, if using.
Step 10
Add the beans, kale, and lemon juice and simmer for 10 minutes, until the kale is tender. Taste and adjust the seasoning, then serve, garnished with a generous drizzle of extra-virgin olive oil.