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Before you jump to White Bean And Kale Soup recipe, you may want to read this short interesting healthy tips about Nutritious Vitality Snacks.
Wholesome eating encourages a feeling of well being. When we eat more healthy snacks and less of the detrimental ones we generally feel much better. A salad allows us to feel better than a piece of pizza (physically anyway). Sometimes it’s difficult to find healthy foods for snacks between meals. Shopping for goodies can be a struggle because you have countless options. There’s nothing like one of these simple healthy foods if you want an energy-boosting snack.
One of the most popular treats is low fat yogurt. Sometimes people decide to eat yogurt over a balanced lunch which is not the best idea. As a treat, however, yogurt is one of the very best things you can reach for. It is a protein-rich supply of wholesome nutritional vitamins. Easily digestible, yogurt can also help your gastrointestinal system work properly depending upon the culture used to create it. Try adding some wholesome nuts to unsweetened yogurt for a healthy snack idea. This reduces your sugar absorption without minimizing the taste of your snack.
You can find lots of healthy treats you can choose that do not involve a lot of preparation or searching. Being healthy doesnt have to be a battle-if you let it, it can be quite easy.
We hope you got benefit from reading it, now let’s go back to white bean and kale soup recipe. To cook white bean and kale soup you only need 12 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to cook White Bean And Kale Soup:
- Provide 1 bunch Dinosaur kale
- Get 1 1/2 cup Dried white beans
- Provide 3 medium yukon gold potatoes
- You need 1 Leek
- Use 1 medium white onion
- Use 2 quart Stock (i used better than bouillon)
- Get 1 Dried thyme
- You need 1 Dried basil
- Get 1 Dried rosemary
- You need 1 Dried sage
- Take 1 Sea salt
- Prepare 1 Black pepper
Steps to make White Bean And Kale Soup:
- Power soak beans by boiling for 1 hour.
- Drain beans
- Add beans and stock to pressure cooker. Put on high heat until pressure is reached.
- Once up to pressure, turn down to medium-low and cook for approximately 1 hour.
- While waiting for the pressure to drop, chop onion, potatoes, leek and kale.
- Sautée onions over medium-high heat.
- Once pressure has dropped, transfer beans and stock into a large soup pot.
- Add sauteed onion, leeks, potatoes, kale and dried herbs/seasoning.
- Add water as needed.
- Simmer until potatoes are fully cooked.
- Add to bread bowl.
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