Pureed white beans in the broth join flavorful cranberry beans and chopped kale in this version of minestrone – it makes for a filling and delicious soup. Add crusty bread and a tossed green salad and dinner is on the table.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 8 to 10 servings
- 2 cups cannelli beans or 3 cans (14 oz. each) white beans
- 1 cup cranberry beans or 2 cans (14 oz. each) chickpeas (a.k.a. garbanzo beans)
- 2 Tbsp. olive oil
- 2 onions, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 Tbsp. salt
- 4 cloves garlic, chopped
- 6 cups vegetable or chicken broth
- 1 Parmesan rind (optional)
- 1 bunch kale (any variety), washed and chopped
- Grated Parmesan, freshly ground black pepper, and extra virgin olive oil for garnish (optional)
- If using dried beans: Let beans soak in cold water overnight or use the quick soak method. Drain, put in separate pots, cover with water, and bring to a boil. Reduce heat to a simmer and cook until tender (this will take anywhere from 20 to 60 minutes depending on how fresh the dried beans are). Drain each bean and set aside.
- In a large pot over medium high heat, add the olive oil and onion. Stir to combine. Add the carrots, celery, garlic, and salt. Cook, stirring occasionally, until vegetables are soft, about 5 minutes.
- Add broth, white beans, and Parmesan rind. Bring to a boil, reduce to a simmer, and cook until vegetables are very tender, about 10 minutes.
- Remove Parmesan rind. Using a blender, food processor, or immersion blender, puree the soup (you will need to do this in batches if you're not using an immersion blender). Add the cranberry beans or chickpeas and chopped kale. Stir to combine and cook until flavors combine and the kale is tender about 10 minutes. Add more salt to taste, if you like.
- Serve hot, topped with grated Parmesan, freshly ground black pepper, and a drizzle of olive oil, if you like.