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Cannellini Beans with Kale

Cannellini Beans with Kale

Ingredients

  • 1 1/2 cups (10 to 11 ounces) dried cannellini (white kidney beans)
  • 4 cups (packed) coarsely chopped stemmed lacinato kale
  • 6 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lemon juice

Recipe Preparation

  • Place beans in pot with enough cold water to cover by 3 inches. Bring to boil. Continue to boil 1 minute. Remove from heat. Cover; let stand 1 hour. Drain beans; return to pot. Add 8 cups water, onion, garlic, bay leaf, and sage; bring to boil. Reduce heat; cover and simmer until beans are tender, 1 to 1 1/2 hours. Stir in salt. Add kale; cook 4 minutes.

  • tDrain beans and kale; place in large bowl. (Cover and chill liquid for soup.) Add oil, lemon juice, and red pepper to taste; toss. Season with salt and black pepper.

Nutritional Content

One serving contains: Calories (kcal) 89.5 % Calories from Fat 37.8 Fat (g) 3.8 Saturated Fat (g) 0.5 Cholesterol (mg) 0 Carbohydrates (g) 10.9 Dietary Fiber (g) 2.5 Total Sugars (g) 0.4 Net Carbs (g) 8.4 Protein (g) 3.9 Sodium (mg) 107.6Reviews Section

    • 6 tablespoons extra-virgin olive oil, divided
    • 4 1 1/2-inch-thick slices Italian bread, crusts removed, each slice quartered
    • 1 teaspoon plus 1 tablespoon chopped fresh thyme
    • 3 garlic cloves, finely chopped
    • 1/4 teaspoon dried crushed red pepper
    • 5 cups (packed) thinly sliced kale (about 1 large bunch)
    • 1 14 1/2-ounce can vegetable broth
    • 1 14 1/2-ounce can diced tomatoes with green pepper and onion in juice
    • 1 15-ounce can cannellini (white kidney beans), drained
    1. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add bread and 1 teaspoon thyme cook until bread is golden on both sides, turning with tongs, about 2 minutes total. Transfer croutons to bowl sprinkle with salt and pepper.
    2. Add remaining 4 tablespoons oil, garlic, and crushed red pepper to same pot sauté over medium heat 30 seconds. Add kale and broth bring to boil. Reduce heat to medium-low, cover, and simmer until kale wilts, about 5 minutes. Add tomatoes with juice, beans, and remaining 1 tablespoon thyme. Cover and simmer 15 minutes. Season with salt and pepper. Ladle ragout into shallow bowls. Top with croutons and serve.

    White Beans and Cavolo Nero

    Recipe by Giada De Laurentiis

    Giada is a chef, mother, author and restauranteur. She is known as the Emmy-award winning television personality of Food Network’s Everyday Italian, Giada at Home, Giada In Italy, as a judge on Food Network Star, NBC Today Show correspondent, for her eight New York Times best-selling cookbooks and her debut restaurant, GIADA, in Las Vegas. Though most days, you can find her in Los Angeles with her daughter, Jade and kitten, Bella, whipping up something delicious in the kitchen involving parmiggiano reggiano or her weakness, dark chocolate!


    Reviews ( 29 )

    This recipe was pleasing to everyone. Love the addition of beans. I added more sundries tomatoes based on reviews and because they are kind of like candy. It's a very forgiving recipe so you can make it more to your taste with more or less of whatever you want. I didn't use the reserved pasta liquid. I think it would have been like soup if I had. 1 cup of chicken broth provided the right amount of moisture.

    I do use pasta liquid when I make mac-n-cheese - maybe 1/2 cup and 1 1/2 milk. I can no longer remember where I learned this makes a better sauce or why, but apparently it made enough sense at the time that I've added it to my routine for mac-n-cheese. So I wasn't surprised to see it here, but simply just seems to add too much liquid. Good one worth repeating.

    This was delicious. Made just as the recipe stated, only forgot to save the pasta water. I didn't add any extra liquid and certainly didn't miss it. Reheated very well.

    Good flavorful dish. Strong kale flavor, you could easily half the amount and still have a good amount of veggies in this dish. Next time I would add more sundried tomatoes and crushed red pepper. I didn't add the reserved cooking liquid, not sure what purpose it served.

    This was pretty good, but. I would double the amount of sun-dried tomatoes and cut the amount of kale by about a third. I used garbanzo beans and I liked them, but I'm sure cannelloni would be good as well. Unless you don't like spicy food, definitely use the hot sausage for more taste. I think this would also be good with spinach but I wouldn't cook it as you do with the kale. Also, next time, I'll use only one cup of broth.

    I made this recipe and it was absolutely delicious. It was easy to make. I will make it again. However, next time I will add 1.5 cans of cannelli, 2 packages of kale and more sundried tomatoes. I didn't add all of the dry pepper flakes, so next time I will add the amount indicated. It's great to make on a Sunday afternoon and pack up batches for lunch and dinner during the week. Also, I made it with Mezze Penne. I don't like bow tie pasta.

    This took more than 35 minutes, but that was expected. It was really easy to make, especially cause we got julienned tomatoes. A lot of my family doesn't like strong tomato flavor, but this was really good, the flavor was well distributed throughout, and not especially strong. We used mild Italian Sausage, the ones that come like bratwurst, and we wanted to add more pepper flakes than called for. Other than that, this recipe is great!

    I made this just this week but left out the meat. I've learned to love kale. The dried beans cooked in chicken broth add so much.

    Made this for Sunday lunch today, served with a small salad. It probably will not be a go-to favorite, but it was pretty good. I think the seasonings would make this recipe especially ideal for cold day. Here are the alterations I made to the recipe: I have two family members who will ask, "Where's the beef?" so I used 12 ounces (not 8 ounces as called for in the recipe) of sweet (not "hot" as called for) turkey Italian sausage - the kind that comes bratwurst-style in casings. I just squeezed the raw sausage out of the casing into the pan. I omitted the reserved pasta liquid I couldn't imagine adding it and in fact, I removed the lid of the pan so that some of the broth liquid could cook-off a bit. We still ended up with some flavorful, thin, saucy liquid for the dish. Next time, I would cook the sausage a bit by itself, then add in the tomatoes and onions. I might experiment with omitting the pasta and increasing the chicken broth for a hearty soup. Mmm, that would be good.


    Cannellini Beans with Kale - Recipes

    Get the latest recipes, tips and tricks from the Cue test kitchen!

    Clean and Slice the Kale

    Remove the stem and cut the leaves into thin slices. Measure the right amount and add to a large bowl.

    Toss the Kale

    Measure and add the salt and olive oil, then massage the kale until it has wilted, for at least 2 minutes. Set aside.

    Break Down the Sausage

    Break the sausage into pieces about half the size of a golf ball. Place on a plate or tray and set aside.

    Cooking Steps

    1. Add the Oil while Preheating the Cookware

    Add the oil and preheat the pan to 300°F/ 150°C (medium).

    2. Add and Cook the Onion and Garlic

    Add and cook the aromatics for 1 minute or until they are slightly toasted.

    3. Add and Brown the Sausage

    Add the pieces of sausage and cook for 3 minutes or until lightly colored.

    4. Add the Kale, Stock, Tomato, Seasoning and Braise the Ragout

    Lower the temeprature to 230°F/ 110°C (low), add the ingredients to the sausage and cook for 9 minutes or until the ragout looks reduced and the kale is wilted.


    Tuscan Kale and Cannellini Bean Soup

    I first posted this Tuscan Kale and Cannellini Bean Soup about a year and a half ago, when I first started this blog. I still love it, just made it today, and decided to update the photos. Hope you try this soup, especially if you&rsquove been overindulging this time of year

    it&rsquos so good for you and a nice break from rich food.

    This has been my go-to soup lately. I&rsquove been making it a lot. I&rsquom getting a bit tired of my doctor&rsquos complaints about my cholesterol levels and am trying to get my numbers acceptable. This soup is just the ticket. Simple, healthy and hearty.

    It&rsquos super easy to make with just a few ingredients. I love Lacinato kale, also known as Tuscan kale. It has a more mild taste to me than the curly variety which sometimes tastes bitter. But you can use whatever kind of kale you like. And I love the creaminess of cannellini beans, here they are bathed in olive oil and garlic. I use canned beans but go ahead and use dried if you like. I tend to go for a quicker preparation than soaking overnight and then cooking for a couple of hours. Whatever floats your boat.

    I highly recommend homemade chicken broth for this soup, with so few ingredients, it makes a huge difference in the taste. This soup is finished off with some heat from fresh chili pepper. My husband is a huge meat eater so I add some Italian sausage to his bowl, which is a great addition to this soup. Any type of sausage works, just use what you like.

    Here&rsquos how I make it, hope you like it!

    If you&rsquove tried this Kale and White Bean Soup, please rate it below in the comments and let me know how it went

    I love hearing from you! HUNGRY FOR MORE? Subscribe to my Newsletter and come hang out with me on PINTEREST, INSTAGRAM and FACEBOOK for all the latest updates.


    Instant Pot White Bean Kale Soup Instructions

    * See full recipe below

    1. Set Instant Pot on sauté and heat the olive oil.
    2. Add and sauté the onions, carrots, celery, and garlic.
    3. Add tomatoes, vegetable broth, white beans, and seasonings.
    4. Close and lock the lid, set the knob for "sealing", and set the cooker for Manual 1 minute (or 2 minutes for extra soft beans and veggies)
    5. When the cycle completes, allow 10-minute natural pressure release.
    6. Carefully turn the sealing knob to release any remaining steam. Then open the lid and fold in the kale (or spinach).
    7. Close the lid, but keep pressure valve in the "venting" position to avoid building up the pressure again continue in &ldquokeep warm&rdquo mode or power off Serve warm.

    Recipe Summary

    • 2 tablespoons cooking oil
    • 1/4 pound mild or hot sausages, casings removed
    • 2 onions, chopped
    • 3 cloves garlic, minced
    • 1 pound kale, tough stems removed, leaves washed well and shredded (about 1 1/2 quarts)
    • 3 1/3 cups canned diced tomatoes with their juice (two 15-ounce cans)
    • 1 1/4 teaspoons salt
    • 1/2 teaspoon fresh-ground black pepper
    • 4 cups drained and rinsed canned cannellini beans (two 19-ounce cans)

    In a Dutch oven, heat 1 tablespoon of the oil over moderate heat. Add the sausage and cook, breaking the meat up with a fork, until the it loses its pink color, about 2 minutes. Add the remaining tablespoon of oil to the pan and then stir in the onions. Cook, stirring occasionally, until the onions start to soften, about 3 minutes.

    Add the garlic and kale to the pan and cook, stirring, until the kale wilts, about 2 minutes. Stir in the tomatoes, salt, and pepper bring to a simmer. Reduce the heat and simmer, covered, until the kale is tender, about 15 minutes.

    Stir the beans into the stew and cook until warmed through, about 5 minutes. If you like, mash some of the beans with a fork to thicken the sauce.


    In a separate pan, cook a package of whole wheat spaghetti or linguine. When pasta is cooked, drain it but reserve 2 cups of the pasta water.

    Steam fry leeks (or onions) add garlic when they become soft. Be careful not to brown the garlic it will be bitter if you do. Add enough pasta water to deglaze the pan. Add red pepper flakes and salt. Add the drained and rinsed beans gently stir into leek and garlic mixture. Add kale and tomatoes (if using). Add 1/2 cup pasta water. Cover pan for about 5 minutes until kale wilts. Add reserved pasta water a bit at a time, just enough for the kale to wilt and become tender. Be sure to taste the kale and bean mixture. Adjust seasoning as needed. Add drained cooked pasta directly to the bean and kale mixture. Add additional pasta water if the mixture is dry, and add more olive oil if desired. Top with nutritional yeast or vegan parm when serving, if desired.

    COOK'S NOTES:
    Beans that are cooked from soaked dried beans have much more flavor than canned, and they have less sodium. Canned beans, however, are very convenient. I try to keep a stash of several varieties of cooked beans in the freezer, but I was out of them when I made this recipe.

    You could use any variety of kale to make this recipe. I love the taste, texture, and color of Lacinato Kale. It is darker than curly kale and has a lighter flavor. If you can't find Lacinato kale, curly kale is fine. Sometimes I use a combination of Lacinato and red kale. Use what is available.

    If you don't have leeks, use onion or shallots. I just happened to have leeks on hand, and I love to cook with them.

    You could serve this as a side dish without the pasta.

    Substitute pasta of your choice for whole wheat pasta. Just remember to add the pasta as a separate item on your nutrition tracker.