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Cannellini Bean and Kale Soup
Serves 9
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his easy weeknight soup is even better the day after you make it. I recommend cooking it a day ahead of time and seasoning it with salt, pepper and possibly sugar after you reheat and taste it.

    Ingredients:
  • 2 tablespoons Napa Valley organic olive oil
  • 1 package Gil's diced organic onions or 2 small organic onions, diced
  • 4 cloves Melissa's organic garlic, minced
  • 1 1/2 tablespoons Amore tomato paste
  • 1/4 teaspoon crushed red pepper
  • 1 bunch organic Lacinato kale, center ribs removed, leaves sliced into bite-sized pieces
  • 4 cups Swanson certified organic chicken broth
  • 2 cups water
  • 1 bay leaf
  • 1 tablespoon minced fresh organic thyme leaves
  • 2 14.28-ounce cans Carmelina cannellini beans, rinsed and drained
  • 1 14-ounce can Carmelina organic Italian chopped tomatoes
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon Le Saunier de Camargue Fleur de Sel sea salt
  • 2 teaspoons C&H organic sugar (optional)
  • 6 teaspoons grated Reggiano Parmesan cheese
    Instructions:
  1. Heat oil in a large soup pot over medium heat. Add onions and cook until clear and soft, about eight minutes. Add garlic, tomato paste and red pepper and cook about 30 seconds or until fragrant. Add the kale, chicken broth, water, bay leaf and thyme. Bring to a boil; cover and reduce heat to simmer; cook about five minutes. Add beans and tomatoes and cook covered fifteen minutes. Uncover and boil for five minutes to concentrate the flavors. Remove bay leaf. Refrigerate soup at this point or continue with seasoning if serving immediately. Season with pepper and salt. Taste and add sugar if it is too acidic. Serve with Parmesan cheese.

Each 1-cup serving contains:
Calories
Fat
Saturated Fat
Trans Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Sugars
Protein
Vitamin A
Vitamin C
Calcium
Iron
110      
5 g    
1 g    
0 g    
0 mg 
340 g    
15 g    
5 g    
4 g    
5 g    
120% DV
83% DV
12% DV
17% DV