Chunky White Bean Soup with Pan-Fried Salami

Name: Chunky White Bean Soup with Pan-Fried Salami
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 8
Cuisine: Global
Ingredients: 2 carrots, finely chopped; 2 ribs celery ribs, finely chopped; 454 grams dried cannellini beans, soaked overnight in water and drained; 118 milliliters chopped flat-leaf parsley; 6 garlic cloves, 3 smashed, 3 thinly sliced; 2 Tbsps herbes de Provence; 340 grams kale, stems discarded, leaves finely chopped; 8 servings Kosher salt; 1 liters chicken stock or low-sodium broth; 2 Tbsps extra-virgin olive oil; 1 medium onion, finely chopped; 8 servings Freshly ground pepper; 227 grams spicy salami, such as Calabrese, cut into 1/2-inch dice

Chunky White Bean Soup with Pan-Fried Salami might be just the main course you are searching for. This recipe covers 38% of your daily requirements of vitamins and minerals. This recipe serves 8. Watching your figure? This gluten free and dairy free recipe has 405 calories, 26g of protein, and 15g of fat per serving. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up kosher salt, herbes de provence, kale, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes.

Instructions

In a large saucepan, combine the beans with 1 tablespoon of the herbes de Provence and the smashed garlic cloves.

Ingredients you will need

Herbes De Provence

Whole Garlic Cloves

Beans

Equipment you will use

Sauce Pan

Add water to cover by 1 inch and bring to a boil. Simmer over moderately low heat until the beans begin to soften, about 25 minutes.

Ingredients you will need

Beans

Water

Add 1 tablespoon of salt and continue simmering until the beans are tender, 20 minutes longer.

Ingredients you will need

Beans

Salt

Drain the beans.

Ingredients you will need

Beans

Meanwhile, in a large enameled cast-iron casserole or soup pot, heat the olive oil.

Ingredients you will need

Olive Oil

Soup

Equipment you will use

Pot

Add the salami and cook over high heat until crisp, about 5 minutes. Using a slotted spoon, transfer the salami to a plate.

Ingredients you will need

Salami

Equipment you will use

Slotted Spoon

Add the onion, carrots, celery and the 3 sliced garlic cloves and the remaining 1 tablespoon of herbes de Provence. Season with salt and cook over moderate heat for 2 minutes, then cover and cook until softened, about 10 minutes.

Ingredients you will need

Herbes De Provence

Whole Garlic Cloves

Carrot

Celery

Onion

Salt

Add the beans and chicken stock to the vegetables.

Ingredients you will need

Chicken Stock

Vegetable

Beans

Transfer half of the soup to a blender and pulse just until the beans are coarsely chopped; return the soup to the casserole.

Ingredients you will need

Beans

Soup

Equipment you will use

Blender

Add the kale and simmer until it is tender, about 15 minutes. Stir in the reserved salami and season with salt and pepper. Ladle the soup into bowls, garnish with the parsley and serve.

Ingredients you will need

Salt And Pepper