Navy Bean Soup with Rosemary and Kale

Navy Bean Soup with Rosemary and Kale
Photo by Jim Franco

Ingredients

  • 2 bay leaves
  • 1 ½ tablespoons chopped fresh rosemary
  • Garnish: shaved Parmesan cheese
  • 1 bunch kale, stemmed, washed, and drained (8 cups)
  • 3 tablespoons olive oil
  • 1 teaspoon sea salt
  • 10 garlic cloves, roasted
  • + 5 more ingredients
    • 2 medium yellow onions, diced (3 cups)
    • 4 celery ribs, diced (1 cup)
    • ½ teaspoon freshly ground pepper
    • 1 ½ cups dried navy beans, rinsed and picked through
    • 8 cups low-sodium chicken broth

1. Place beans in a Dutch oven; add water 2 inches above beans. Bring to a boil. Boil 1 minute; cover, remove from heat, and let stand 1 hour. Drain. 2. Heat oil in a large Dutch oven over medium heat. Add onion, and reduce heat to low; cook, stirring occasionally, 20 minutes or until tender and ...

View full recipe at My Recipes

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