Yellow Eye Bean and Kale Soup

Name: Yellow Eye Bean and Kale Soup
Ingredients: 1 tablespoon olive oil, plus more for drizzling; 1 garlic clove, minced; 1 large carrot, peeled and chopped; 1 small bunch Tuscan kale, leaves stripped from the stems and sliced into thin ribbons; 1½ cups cooked Rancho Gordo Yellow Eye beans in their broth; 1 sprig fresh rosemary; 4–6 cups vegetable broth; Grated lemon zest; Red pepper flakes (optional); Salt; freshly ground pepper; Thin slices of baguette, toasted and cut into small croutons; Grated Parmesan cheese for serving

www.ranchogordo.com

1 tablespoon olive oil, plus more for drizzling1 garlic clove, minced1 large carrot, peeled and chopped1 small bunch Tuscan kale, leaves stripped from the stems and sliced into thin ribbons1½ cups...

View full recipe on www.ranchogordo.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.ranchogordo.com.

Share this recipe:

Cooking tools:

Microplane
Saucepan
Stove
Chef's knife
Cutting board
Bread knife
Peeler
Measuring cup
Wooden spoon
Oven
Baking sheet
Serving bowl

Ingredients

1 tablespoon olive oil, plus more for drizzling
1 garlic clove, minced
1 large carrot, peeled and chopped
1 small bunch Tuscan kale, leaves stripped from the stems and sliced into thin ribbons
1½ cups cooked Rancho Gordo Yellow Eye beans in their broth
1 sprig fresh rosemary
4–6 cups vegetable broth
Grated lemon zest
Red pepper flakes (optional)
Salt
freshly ground pepper
Thin slices of baguette, toasted and cut into small croutons
Grated Parmesan cheese for serving