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Recipe: Cranberry bean, lacinato kale and pasta soup

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Total time: 2 hours

Servings: 8 to 10

Note: Lacinato kale, also called cavalo nero or black kale, is available from Whole Foods and some farmers markets; cranberry beans (also called borlotti beans) are widely available.

1/4 cup olive oil plus 2 1/2 tablespoons, divided

2 leeks, white part only, cleaned and sliced, about 2 cups

2 medium carrots, finely chopped, about 1 cup

1 onion, finely chopped, about 1 cup

3 cups dried cranberry beans

Kosher salt

2 bunches lacinato kale, cleaned, stemmed and coarsely chopped, about 10 cups

3 cups dried orecchiette pasta (about 9 ounces)

1 tablespoon fresh minced sage

1/2 cup fresh chopped parsley

1 1/2 tablespoons smoked paprika

1 1/2 teaspoons Hungarian paprika

1/8 teaspoon fresh lemon juice

Grated Parmesan cheese, for garnish

1. In a 4-quart soup pot or cast iron casserole (with a lid that fits), heat 1/4 cup of olive oil and cook the leeks, carrots and onions over medium-low heat until just softened, 8 to 10 minutes.

2. Add the dried beans and 12 cups of water. Bring to a simmer over high heat, then reduce the heat to low and cover the pot with the lid, stirring occasionally. After about 45 minutes, add 1 tablespoon of kosher salt. Continue to cook, covered, and again stirring occasionally, just until the beans are soft, 45 minutes to 1 hour or more (this may vary according to the beans you use).

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3. With a slotted spoon, remove 1 cup of the beans and, separately, 2 tablespoons of bean liquor and set both aside. Add the kale to the soup, stirring in a few cups at a time as the greens wilt. Cover, and continue to cook for 8 to 10 minutes more until the greens are tender, then remove from the heat.

4. Meanwhile, bring a pot of salted water to a rolling boil and cook the pasta until al dente. Drain and reserve.

5. In a food processor, combine the reserved beans and bean liquor, sage, parsley, paprikas and lemon juice, the remaining 2 1/2 tablespoons olive oil and a pinch of salt. Blend until smooth, then check for seasoning, adding more salt if desired.

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6. Just before serving, add the cooked pasta to the soup and stir to blend. Ladle the soup into bowls and top each with about 2 tablespoons of spiced bean purée. Grate Parmesan over the top of each bowl to taste and serve immediately.

Each serving: 298 calories; 13 grams protein; 41 grams carbohydrates; 14 grams fiber; 10 grams fat; 1 gram saturated fat; 0 cholesterol; 352 mg. sodium.

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