Navy Bean Soup with Rosemary and Kale

Name: Navy Bean Soup with Rosemary and Kale
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 8
Cuisine: Global
Ingredients: 2 bay leaves; 237 milliliters celery ribs, diced; 355 milliliters dried navy beans, rinsed and picked through; 2 Tbsps chopped fresh rosemary; 10 garlic cloves, roasted; 2 liters bunch kale, stemmed, washed, and drained; 2 liters low-sodium chicken broth; 3 Tbsps olive oil; 8 servings Garnish: shaved Parmesan cheese; 1 teaspoons freshly ground pepper; 1 teaspoon sea salt; 710 milliliters medium yellow onions, diced

Navy Bean Soup with Rosemary and Kale might be just the main course you are searching for. This recipe serves 8. Watching your figure? This gluten free recipe has 399 calories, 28g of protein, and 16g of fat per serving. This recipe covers 37% of your daily requirements of vitamins and minerals. A mixture of chicken broth, garlic cloves, onions, and a handful of other ingredients are all it takes to make this recipe so flavorful. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes around 55 minutes.

Instructions

Place beans in a Dutch oven; add water 2 inches above beans. Bring to a boil. Boil 1 minute; cover, remove from heat, and let stand 1 hour.

Ingredients you will need

Beans

Water

Equipment you will use

Dutch Oven

Drain.

Heat oil in a large Dutch oven over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Add onion, and reduce heat to low; cook, stirring occasionally, 20 minutes or until tender and lightly caramelized.

Ingredients you will need

Onion

Add celery, and cook, stirring occasionally, 10 more minutes or until tender.

Ingredients you will need

Celery

Add garlic, and cook, stirring constantly, about 1 more minute.

Ingredients you will need

Garlic

Add beans, chicken broth, and next 3 ingredients, and bring mixture to a low boil; reduce heat to low, and simmer, partially covered, for 1 hour, until beans are tender. Tear the kale into small pieces, and stir into soup. Cook, stirring occasionally, 10 minutes or until kale is tender; discard bay leaves. Stir in rosemary.

Ingredients you will need

Chicken Broth

Bay Leaves

Rosemary

Beans

Kale

Soup

Serve immediately.

Garnish, if desired.

Place 1 whole garlic head on a piece of aluminum foil, and drizzle with 1 tablespoon olive oil. Wrap tightly with foil, and roast at 400 for 45 minutes or until garlic is soft.

Ingredients you will need

Garlic

Olive Oil