Cannellini Bean and Kale Soup + Roasted Garlic
Ever since SXSW last week, I’ve been feeling a little off, nourishing food wise. By the time I visited friends and finished errands on Saturday, I was craving a home-cooked healthy dinner-FAST.
I chose Cannellini Bean and Kale Soup because I have a ton of kale, green onions and fresh herbs in the garden; and I had homemade veggie broth in the freezer and canned tomatoes in the pantry. All I was lacking was the bean part, which I picked up as part of my errands. Oh, and I had some left over chicken bones.
I hadn’t had roasted garlic in a while, so was craving it. It is super simple and oh-so-tasty!
- 1 head of garlic
- olive oil
- Cut off top 1/3 of garlic head. (Pick out garlic from the top and use it in the soup.)
- Drizzle a tablespoon or 2 of oil on top of the garlic head.
- Wrap in foil and bake in toaster oven (or large oven) at 350 for ~30 minutes. Garlic is done when soft and easy to pop out.
Notes: Roasted garlic is still strong, but definitely more mellow than raw or even sauteed garlic.
Cannellini Bean Soup
- 2 cups veggie broth (you can use more if you have it, just watch out for the sodium content if it is store-bought)
- 6 cups water
- 1 – 2 cups canned tomatoes and their juice
- 4 + garlic cloves (I would advise adding more; I used all I had)
- 4 large green onions (you could substitute white, yellow or red)
- 3-4 cups cannellini beans (really any white beans will do)
- 2 handfuls of kale (about 3 cups chopped)
- A few chicken bones
- 1 cup of fresh herbs (I used a mixture of parsley, oregano and thyme), minced
- 2-3 tblsp olive oil
- Salt and Pepper to taste
- Red Pepper flakes (optional)
- Saute green onions in olive oil for about 7 minutes. Add garlic and fresh herbs and saute for another 5 minutes.
- Add broth, water, tomatoes and bones. Bring to boil and then reduce to simmer. Let simmer for 10 minutes.
- Add beans and continue to simmer for 5 minutes more.
- Check for salt. Add 1/2 tsp (or what you feel it needs) and pepper.
- Add chopped kale (and optional red pepper flakes) and cook for 10 more minutes.
- Add more salt and pepper, if needed.
- Serve with a bit of freshly shredded Parmesan on top and slices of toasted bread + roasted garlic.
Notes: I was so hungry, that I think the soup flavor suffered a bit. Ideally, I would have simmered the broth, water and bones for probably at least 30 minutes to let the soup develop a more robust flavor. Then add the tomatoes, etc. but again cooking a bit longer. The kale, however, does not need to be cooked long, so 10 minutes at the end, just before eating, is sufficient.
I would have cooked my own beans (soaked overnight in boiling hot water, then cooked 1 hr in the morning). But again, I was running short on time, so I used canned beans; I think homemade would have tasted better.
I got the chicken bones from my co-worker after she was done eating the meat. Chicken bones are a great way to season your soups, stews and rice, so I’m always on the look out for them!