Licia Bobesha Recipes White Bean Soup And Kale

White Bean Soup And Kale

Beans are not only great source of carbohydrates but can pride themselves with lucky charm as well. How many vegetables can do that?

As I recently have a little time, I was surfing on the web the other day. In need of fresh, challenging ideas, inspirational meals that I have never tasted before, to treat my loved ones with. Hunting for a while yet could not come across any interesting stuff. Right before I thought to give up on it, I stumbled on this yummy and easy treat by chance. It seemed so fabulous on its snapshot, it required instant actions.

It was not so difficult to imagine the way it’s created, its taste and just how much my hubby will enjoy it. Actually, it is rather simple to delight him when it comes to puddings. Anyways, I got into the webpage: Suncakemom and simply followed the step-by-step instuctions that had been coupled with wonderful pictures of the operation. It just makes life rather easy. I can suppose it is a slight hassle to shoot photographs in the middle of cooking in the kitchen as you most often have gross hands thus i seriously appreciate the commitment she devote to build this post .

With that in mind I’m encouraged to present my own dishes in a similar way. Many thanks for the concept.

I had been tweaking the original recipe to make it for the taste of my family. I can mention it turned out an incredible outcome. They enjoyed the flavour, the consistency and enjoyed getting a sweet such as this in the midst of a stressful workweek. They basically asked for lots more, many more. Hence the next time I’m not going to make the same mistake. I am gonna multiply the amount to get them delighted.

The White Bean Soup With Kale originally from Suncakemom.

Soak the beans according to instructions on packaging and belief.

Pour oil into a saucepan and heat it up.

Add the diced onion, celery, carrots and salt then mix them together well.

Saute the vegetables on high for 3-5 minutes until the onion gets a translucent/glassy look.

Turn the heat down to medium low and cook the mixture until the onion starts caramelizing, stirring occasionally for about 15-25 minutes. (optional)

Add garlic, black pepper, and tomato then mix it well. Cook it until garlic gives out its scent for about 2-5 minutes.

Add beans, paprika and the optional chorizo.

Fill it up with water, put the lid on and simmer it for about 60 to 90 minutes depending of the beans.

Ten minutes before the soup is done, add carrots and other vegetables like kale, cauliflower, brussels sprouts or broccoli then turn the heat up and bring it to boil.

When the soup starts to boil lower the heat and simmer it for 10 minutes or until the the desired texture of vegetables is reached.

Take the soup off heat and let it cool down a bit before serving, for about 20 minutes.

Leave a Reply