Creamy white bean & kale soup | cozy one-pot vegan dinner
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Key Moments:
0:00 Introduction
0:12 Prepping ingredients
2:30 How to make a bouquet garnis
2:50 How to freeze fresh herbs
4:02 Cooking White Bean and Kale soup
5:30 How to prepare gremolata
6:48 Blending half of the soup
7:15 Adding chopped kale
8:03 How to serve the soup
Gluten Free White Bean Soup.mp4
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Click on Show More Below for Recipe
GF = Gluten Free
Tbsp = Tablespoon
C = Cup
Tsp. = Teaspoon
WHITE BEAN SOUP -- I took a cooking course at Mission Hill Winery and they served us an amazing lunch. This delicious soup was one of the things we ate and the chef shared his recipe. If you substitute canned beans, ensure they are gluten free.
1 lb. dry White Beans, soaked in cold water for 12 hours in refrigerator
2 Bay Leaves
2 Tbsp. Olive Oil
1 lb. GF Italian Sausages meat out of casing
2 ½ C chopped fresh tomatoes (if using canned, ensure they are GF)
1 Large onion, diced
1 Large carrot, diced
1 Leek, sliced finely
1 Fennel bulb, sliced finely (I forgot to buy one and used 2 celery stalks; much better with fennel but celery can be used in place of the fennel).
3 cloves of garlic, finely chopped
1 pinch of Saffron
1 Tbsp. Fennel seed, ground
1 Tbsp. Coriander seed, ground
2 Liters GF Chicken Stock
1 Bunch Parsley, chopped
Drain the water from the soaked beans. Place into a large pot and fill with fresh cold water, add bay leaf and cook until soft, skimming off the foam. When done, strain and set aside beans. Add olive oil to a large soup pot and bring up to medium heat, add sausage meat (taken out of casings) and sauté until golden brown. Add all vegetables and spices to pot and sauté another 3 minutes. Top with chicken stock and simmer until the carrots are soft. Add the cooked beans to the pot and allow to heat up again. Serve in preheated soup bowls and garnish with parsley and olive oil. Enjoy!
The Best Pot of Beans You'll Ever Make The End
In fact, there are three pots of beans in this video and you should make them all you know, why not. All recipes down below!
Navy Beans (4-6 servings)
1 cup of navy beans soaked overnight then rinsed
1 onion cut in half
1 head of garlic cut in half
Sage
2-3 Bay Leaves
1/4 cup of olive oil
Maldon salt & pepper to taste
Put all ingredients into a crock pot except for salt and pepper. Add enough water to cover the beans. My really precise measurement has always been about half an index finger lol. If you need more water as the beans cook, just add more.
Bring to a simmer and then turn down the heat and let it simmer very gently.
The beans will take 1.5 - 2.5 hours to cook depending on how long you've soaked the beans and how fresh your beans are.
Black Beans (4-6 servings)
1 cup of black beans, soaked overnight then rinsed
1 onion diced
5 cloves of garlic minced
1 red pepper diced
1 bunch of coriander, plus extra for garnish
A small piece of a cinnamon stick
1 tsp of cumin
Salt and pepper to taste
Sautee onion, garlic and red pepper until soft and translucent.
Add cumin and fry until fragrant, around 1 min.
Add the rest of the ingredients and let simmer gently for 1.5-2.5 hours until completely cooked.
Add salt at the end to avoid hard beans.
For the rice (4ish servings)
1 diced onion
3 minced garlic cloves
1 cup of rice
1.5 cups of water
1 veggie stock cube
1/2 cup of chopped parsley and cilantro (combined)
Salt and pepper
Sautee onion and garlic. Add white rice and fry for a few minutes.
Add water, stock and herbs.
Bring to a hard boil, lower heat completely and place a lid on the pot.
Let cook for 15-20 mins.
Brothy Pinto Beans (4-6 servings)
1 cup pinto beans soaked overnight then rinsed
1 onion cut in half
8-10 garlic cloves
half a sliced lemon
2-3 bay leaves
a sprig of thyme
Maldon salt and pepper to taste
Place all ingredients into a crock pot and let gently simmer until completely cooked.
Add a generous amount of salt at the last step
1/4 cup olive oil
Music in this video --
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BLACK BEAN SOUP is a vegetarian soup that's SO DARN good!
This black bean soup is a vegetarian soup recipe that's humble yet dazzling. It's layered with savory and spicy flavors, and can be made in about 30 minutes.
Black bean soup is a staple recipe in many countries around the world. There are versions from Mexico, Spain, Puerto Rico, and other countries in the Caribbean and Latin America. My recipe is heavily influenced by traditional Cuban black bean soup recipes, but of course, I've tweaked it a bit to my liking!
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► TIMESTAMPS:
00:00 Intro
00:43 Dice the vegetables
02:40 Drain and rinse the black beans
03:08 Saute the veggies and simmer the soup
04:35 Blend a portion of the soup
05:49 Store or freeze the soup for the future
06:28 Garnish the soup with your favorite toppings
07:06 Taste test
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Bean of the Week: Flageolet Gratin
Flageolet Gratin
2 celery ribs (dice) or a fennel bulb, thinly sliced
1 small onion, diced (1 cup)
2 garlic cloves, minced
2 cups cooked Flagolet beans ( or any white beans—Marcella, Alubia Blanca, Casoulet, Royal Corona)
1/2 cup bread crumbs (made with 1 piece of toasted Dave's bread processed in the food processor)
1 teaspoon dried thyme
1/2 teaspoon ground fennel seeds if you used celery
I used the basic bean method. Watch this video.
I used a 12 inch skillet heated over medium high heat.
Saute the onion and celery in the skillet, adding water as they cook. Add the garlic. Add 1/4 cup water and cover the skillet with a lid. Cook for 10-15 minutes. Once the vegetables are soft, add 2 cups of the cooked beans and their liquid. Mix well. Place the bread crumbs on top. Place in a 9 inch casserole dish and bake at 375 degrees for 20 minutes.