Ingredientes para Amy Scattergood's Cranberry Bean Lacinato Kale And Pasta Soup
- 6 1/2 tablespoons olive oil (1/4 cup + 2 1/2 tablespoons)
- 2 leeks, white and light green parts, trimmed, halved lengthwise, thinly sliced
- 2 carrots, peeled and diced
- 1 onion, diced
- 1 (10 ounce) package dried cranberry beans, rinsed
- 1 tablespoon kosher salt, plus a pinch (for puree)
- 1 bunch lacinato kale (about 1 pound), tough stems removed, leaves chopped
- 8 ounces orecchiette
- 1/4 cup fresh sage leaves
- 1/4 cup fresh parsley leaves
- 1 teaspoon smoked paprika
- 1 teaspoon Hungarian paprika
- 2 tablespoons fresh lemon juice
- Parmesan cheese, for serving (optional)
- 12 cups water (or vegetable broth)
- 2 tablespoons bean cooking liquid (reserved from beans)
- 1 cup cooked cranberry beans (reserved for puree)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Amy Scattergood's Cranberry Bean Lacinato Kale And Pasta Soup? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Amy Scattergood's Cranberry Bean Lacinato Kale And Pasta Soup
- Heat 1/4 cup olive oil in a 4-quart soup pot or Dutch oven over medium-low heat.
- Add the leeks, carrots, and onion and cook until softened, about 8-10 minutes, stirring occasionally.
- Add the drained cranberry beans and 12 cups of water (or vegetable broth).
- Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally.
- Add 1 tablespoon kosher salt.
- Continue to simmer, covered, until beans are very tender, about 45-60 minutes more, stirring occasionally.
- Remove 1 cup of cooked beans and 2 tablespoons of the bean cooking liquid using a slotted spoon; set aside.
- Add the chopped kale to the soup, a few cups at a time, stirring until wilted.
- Cover and cook for 8-10 minutes more, or until kale is tender.
- Meanwhile, cook pasta according to package directions until al dente. Drain and set aside.
- In a food processor, combine the reserved beans, bean liquid, sage, parsley, paprika, lemon juice, 2 1/2 tablespoons olive oil, and a pinch of salt.
- Blend until smooth. Adjust seasoning as needed.
- Stir the cooked pasta into the soup.
- Ladle soup into bowls. Top each with about 2 tablespoons of the spiced bean puree.
- Grate Parmesan cheese over each bowl (optional) and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
12g
Fat
9g
Carbs
29g
