Kale and White Bean Soup
By Breville
Images
Serves
Makes 8 servings
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 small bulb fennel, diced
- 4 cloves garlic, chopped
- 2 heaping tablespoons tomato paste
- ½ bunch kale, stems removed, coarsely chopped
- 1 cup dried cannellini beans
- 1 bay leaf
- 2 sprigs fresh thyme
- 2 teaspoons sea salt
- ¼ teaspoon crushed chili flakes
- 10 cups water
- Grated parmesan, to serve
Procedure
This recipe was developed for the Breville Fast Slow Pro Pressure and Slow Cooker.
Select SAUTE, HI heat, and preheat the cooking bowl. Heat the olive oil until shimmering then add the onions, carrots, celery and fennel. Sauté until softened and starting to brown, 7 to 10 minutes. Reduce SAUTE level to MED and continue cooking for 5 more minutes. Add garlic during the last minute of cooking and stir constantly.
Add the tomato paste and cook, stirring constantly, for 3 to 5 minutes until caramelized. Add the kale, dried beans, bay leaf, thyme, salt, chili flakes and water, stirring to combine.
Select PRESSURE COOK or SLOW COOK LEGUMES.
When cooking has completed, adjust seasoning and serve immediately, topped with grated parmesan cheese.
Select SAUTE, HI heat, and preheat the cooking bowl. Heat the olive oil until shimmering then add the onions, carrots, celery and fennel. Sauté until softened and starting to brown, 7 to 10 minutes. Reduce SAUTE level to MED and continue cooking for 5 more minutes. Add garlic during the last minute of cooking and stir constantly.
Add the tomato paste and cook, stirring constantly, for 3 to 5 minutes until caramelized. Add the kale, dried beans, bay leaf, thyme, salt, chili flakes and water, stirring to combine.
Select PRESSURE COOK or SLOW COOK LEGUMES.
When cooking has completed, adjust seasoning and serve immediately, topped with grated parmesan cheese.
Kale and White Bean Soup
By Breville
Serves
Makes 8 servings
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 small bulb fennel, diced
- 4 cloves garlic, chopped
- 2 heaping tablespoons tomato paste
- ½ bunch kale, stems removed, coarsely chopped
- 1 cup dried cannellini beans
- 1 bay leaf
- 2 sprigs fresh thyme
- 2 teaspoons sea salt
- ¼ teaspoon crushed chili flakes
- 10 cups water
- Grated parmesan, to serve
Procedure
This recipe was developed for the Breville Fast Slow Pro Pressure and Slow Cooker.
Select SAUTE, HI heat, and preheat the cooking bowl. Heat the olive oil until shimmering then add the onions, carrots, celery and fennel. Sauté until softened and starting to brown, 7 to 10 minutes. Reduce SAUTE level to MED and continue cooking for 5 more minutes. Add garlic during the last minute of cooking and stir constantly.
Add the tomato paste and cook, stirring constantly, for 3 to 5 minutes until caramelized. Add the kale, dried beans, bay leaf, thyme, salt, chili flakes and water, stirring to combine.
Select PRESSURE COOK or SLOW COOK LEGUMES.
When cooking has completed, adjust seasoning and serve immediately, topped with grated parmesan cheese.
Select SAUTE, HI heat, and preheat the cooking bowl. Heat the olive oil until shimmering then add the onions, carrots, celery and fennel. Sauté until softened and starting to brown, 7 to 10 minutes. Reduce SAUTE level to MED and continue cooking for 5 more minutes. Add garlic during the last minute of cooking and stir constantly.
Add the tomato paste and cook, stirring constantly, for 3 to 5 minutes until caramelized. Add the kale, dried beans, bay leaf, thyme, salt, chili flakes and water, stirring to combine.
Select PRESSURE COOK or SLOW COOK LEGUMES.
When cooking has completed, adjust seasoning and serve immediately, topped with grated parmesan cheese.