Dinner,  Lunch,  RECIPES,  Winter & Holiday Entertaining

Navy Bean + Kale Soup Recipe {#SundaySupper}

March 1, 2015 /

White Navy Beans and chicken broth form the base of this soup made with fresh kale, celery, carrots and tomatoes. Simmer this Navy Bean and Kale Soup on the stove and warm up the kitchen as well as your family for dinner time.

According to lore…The navy bean got its current popular name because it was a staple food of the United States Navy in the early 20th century. These small white beans are available year-round in prepackaged containers as well as bulk bins. Canned navy beans are also available year round at most markets.

Navy beans are small, pea-sized beans that are creamy white in color. They are mild-flavored beans that are dense and smooth.

Navy Bean and Kale Soup Recipe @AnAppealingPlan @kraylfunch DSC_5684 revised

NAVY BEAN + KALE SOUP

INGREDIENTS

  • 3 tablespoons olive oil
  • 1 red onion, peeled finely diced
  • 1 sweet white onion, peeled finely diced
  • 2 carrots, finely diced
  • 3 sticks celery, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon fennel seeds
  • 1 – 28 ounce can peeled San Marazano tomatoes
  • 3 cups navy beans, soaked or drained
  • 3 sprigs thyme
  • 1 quart {4 cups} chicken stock
  • 4 cups water
  • 1 pound small white potatoes, diced
  • 1 teaspoon sea salt
  • 1/2 teaspoon fresh ground pepper
  • 1 bunch kale, roughly cut into 1/2 inch wide ribbons
  • extra virgin olive oil, to serve
  • parmesan cheese, to serve
  • sourdough bread, to serve

METHOD

In a large saucepan, heat oil over a medium low heat and add onion, carrot, celery, chopped garlic and fennel seeds. Cover and cook stirring occasionally for approx 25 mins or until vegetables are very soft and sweet but not browned. Add tomatoes and bring to a simmer, stir to break up tomatoes.

Add stock and water, bring to a simmer. Stir in thyme, drained beans, potatoes, kale and season well. Simmer, stirring periodically, for at least half an hour. Remove thyme sprigs.

Divide between warmed soup bowls and drizzle with extra virgin olive oil. Serve hot with grated Parmesan cheese.

 

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