Savoury Borlotti Bean Soup - alive magazine
This is a delicious hearty meal in a bowl for lunch or dinner. We stirred kale into this recipe, but any chopped greens will do.
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.alive.com.
Cooking tools:
- Immersion blender
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Ladle
- Serving bowl
- Colander
- Peeler
- Mixing bowl
Ingredients
- 1/4 cup (60 mL) extra-virgin olive oil
- 4 celery stalks, finely diced
- 2 carrots, peeled and finely diced
- 1 yellow onion, peeled and diced
- 2 garlic cloves, minced and smashed
- 1 sprig rosemary, minced
- 8 cups (2 L) low-sodium vegetable or chicken stock
- 2 bay leaves
- 2 in (5 cm) piece Parmesan cheese rind
- 1/2 tsp (2 mL) crushed dried chilies
- 3 Roma tomatoes, seeded and diced
- 1 Tbsp (15 mL) red wine vinegar
- 1/2 tsp (2 mL) kosher salt, plus extra, if desired
- Freshly ground black pepper
- 4 to 6 kale leaves, stems removed and leaves cut into thin shreds
- 1/4 cup (60 mL) shaved Parmesan cheese
- 2 Tbsp (30 mL) chopped Italian parsley
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 Like This
Tuscan Escarole and Bean Soup - alive magazine
alive.com
Tomato Herb Butter Bean Soup - alive magazine
alive.com
Traditional Italian Bean and Grain Soup - alive magazine
alive.com
Cannellini Bean Soup
hungrylankan.com
Tomato and Bean Soup - alive magazine
alive.com
Potato and Borlotti Bean Soup - Italian recipes by GialloZafferano
giallozafferano.com
White Bean Soup with Greens and Parmesan | Savory
savoryonline.com
Vegetable Bean Soup Recipe
recipezazz.com