October Bean and Kale Soup - Edible Nashville
ediblenashville.ediblecommunities.com
I love the October beans (also called cranberry beans) that show up at the farmer's market in the fall.
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at ediblenashville.ediblecommunities.com.
Cooking tools:
- Dutch oven
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Spoon
- Ladle
Ingredients
- 2 tablespoons olive oil
- 3 ounces country ham or bacon, diced
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 cups fresh October or cranberry beans
- 6 cups chicken stock
- 2 cups fresh tomato sauce or 1 (14-ounce) can stewed tomatoes
- 6 kale leaves, ribs removed, and chopped
- 1 (3-inch) piece Parmigiano Reggiano cheese rind
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
Autumn Kale & Squash Soup - Mississippi Market Co-op
msmarket.coop
Cranberry Bean & Kale Soup - Foxfire Farms: Local, Natural, Sustainable
foxfirefarms.ca
Vegetarian Bean Soup - Edible Nashville
ediblenashville.ediblecommunities.com
Harvest Vegetable Soup | Oregonian Recipes
recipes.oregonlive.com
Sweet Potato, Kale, and Red Lentil Soup - Edible Nashville
ediblenashville.ediblecommunities.com
Creamy Cannellini Bean and Kale Soup - Grains & Legumes Nutrition Council
glnc.org.au
Kale and White Bean Soup
kemperhouse.com
Fall Harvest Vegetable Soup Recipe
sidechef.com