Introduction
This hearty cannellini bean and kale soup is not only delicious but also nourishing and easy to prepare. With an array of vegetables and complemented by a flavorful sundried tomato paste, this recipe offers a wonderful blend of textures and tastes. Perfect for a cozy dinner, it’s sure to warm your soul.
Detailed Ingredients with measures
2 onions
2 cloves of garlic
2 sticks of celery
Olive oil
2 x 400g tins of cannellini beans
1.2 litres organic vegetable stock
180g kale
150g mixed pasta shapes
1 x 285g jar sundried tomatoes in oil
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: Serves 4
Method
1. Peel and roughly chop the onions and garlic. Trim and chop the celery.
2. In a large casserole pan over medium heat, add 2 tablespoons of olive oil.
3. Add the chopped onions, garlic, and celery to the pan. Cook for 15 minutes, stirring occasionally, until the vegetables are soft and sweet.
4. Add the cannellini beans, including their liquid, and the vegetable stock to the pan.
5. Simmer for 10 minutes. Season with sea salt and black pepper to taste.
6. Remove any woody stalks from the kale and add the leaves to the pan.
7. Add the mixed pasta shapes.
8. Cover the pan and cook for an additional 10 minutes, or until the pasta is al dente. If the soup is too thick, add a splash more water to loosen.
9. While the soup is cooking, place the entire jar of sundried tomatoes, including the oil, into a blender.
10. Blend until smooth to create a sundried tomato paste.
11. Ladle the soup into bowls.
12. Top each serving with a heaped teaspoon of the sundried tomato paste.
13. Serve with crusty bread.
Detailed Directions and Instructions
Step 1: Prepare the Vegetables
Peel and roughly chop the onions and garlic. Trim and chop the celery stalks into small pieces.
Step 2: Heat the Olive Oil
In a large casserole pan over medium heat, add 2 tablespoons of olive oil to the pan and allow it to heat up.
Step 3: Cook the Onions, Garlic, and Celery
Add the chopped onions, garlic, and celery to the pan. Cook for 15 minutes, stirring occasionally, until the vegetables are soft and sweet.
Step 4: Add Cannellini Beans and Vegetable Stock
Pour in the cannellini beans, including their liquid, along with the vegetable stock. Stir to combine.
Step 5: Simmer the Mixture
Allow the mixture to simmer for 10 minutes. Season with sea salt and black pepper to taste.
Step 6: Prepare the Kale
Remove any woody stalks from the kale and add the greens to the pan, stirring well.
Step 7: Add Pasta Shapes
Add the mixed pasta shapes to the pan, ensuring they are well distributed in the soup.
Step 8: Cook the Soup
Cover the pan and cook for an additional 10 minutes, or until the pasta is al dente. If the soup is too thick, add a splash more water to loosen it.
Step 9: Blend Sundried Tomatoes
While the soup is cooking, place the entire jar of sundried tomatoes, including the oil, into a blender. Blend until smooth to create a sundried tomato paste.
Step 10: Serve the Soup
Ladle the soup into bowls, making sure to include the beans, pasta, and kale.
Step 11: Add Sundried Tomato Paste
Top each serving with a heaped teaspoon of the sundried tomato paste for added flavor.
Step 12: Serve with Bread
Serve the soup alongside crusty bread for a complete meal.
Notes
Storage
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Vegetable Stock
For enhanced flavor, consider using homemade vegetable stock if available.
Customization
Feel free to add other vegetables or spices based on your personal preferences.
Pasta Variations
Different pasta shapes can be used; adjust cooking time accordingly, as some may require more or less time to cook.
Cook techniques
Chopping Vegetables
Peel and roughly chop onions and garlic, and trim and chop celery to prepare the base for soups and stews.
Sautéing
In a large casserole pan, heat olive oil over medium heat. Add chopped vegetables and cook, stirring occasionally, until soft and sweet, enhancing their flavors.
Simmering
Combine cannellini beans and vegetable stock in the pan. Allow to simmer, which helps the flavors meld together.
Seasoning
Taste the dish and adjust with sea salt and black pepper according to your preference for better flavor balance.
Incorporating Greens
Remove woody stalks from kale leaves and add them to the dish for added nutrition and color.
Cooking Pasta
Add mixed pasta shapes to the soup and cover, cooking until al dente, ensuring perfect texture without overcooking.
Blending
Use a blender to puree sundried tomatoes, creating a smooth paste that enhances the soup’s depth of flavor.
Serving
Ladle the soup into bowls and top with sundried tomato paste, serving with crusty bread for a complete meal.
FAQ
Can I use fresh beans instead of canned cannellini beans?
Yes, but fresh beans will require soaking and longer cooking times to ensure they are tender.
What can I substitute for kale?
You can use spinach, Swiss chard, or other leafy greens as alternatives to kale.
Can I use a different type of pasta?
Yes, feel free to substitute any pasta shape you prefer; just adjust the cooking time accordingly.
How can I make this dish vegan?
This recipe is already vegan as it uses vegetable stock and does not contain any animal products.
What if I don’t have sundried tomatoes?
You can use fresh tomatoes or canned tomatoes as a substitute, but they might alter the flavor and texture slightly.
Conclusion
This hearty vegetable soup is a delightful blend of flavors and textures, featuring the creamy richness of cannellini beans, the earthiness of kale, and the tangy depth of sundried tomatoes. It’s a comforting and nutritious meal that can be enjoyed any time of year. Pair it with crusty bread for a complete dining experience.
More recipes suggestions and combination
Pasta e Fagioli
Combine the cannellini beans and mixed pasta shapes with diced tomatoes, fresh herbs, and a splash of balsamic vinegar for a classic Italian dish.
Kale and White Bean Salad
Toss together blanched kale, cannellini beans, sundried tomatoes, and a lemon-olive oil dressing for a vibrant salad that works well as a side.
Vegetable Stir-Fry
Sauté onions, garlic, and celery with assorted vegetables and serve over cooked mixed pasta or rice, drizzled with soy sauce.
Sundried Tomato Hummus
Blend sundried tomatoes with chickpeas, tahini, garlic, and lemon juice to create a flavorful dip that pairs well with pita bread or fresh veggies.
Kale Pesto
Blend kale, sundried tomatoes, garlic, and nuts to create a nutrient-rich pesto that can be used on pasta or as a sandwich spread.
Creamy Cannellini Bean Dip
Puree cannellini beans with garlic, lemon juice, and olive oil for a creamy dip that’s perfect for entertaining. Serve with crackers or vegetable sticks.
