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Cook Time:1 hrAdditional Time:15 minsTotal Time:1 hr 15 minsServings:8Yield:8 servings, about 1 3/4 cups eachJump to Nutrition Facts
Cook Time:1 hrAdditional Time:15 minsTotal Time:1 hr 15 minsServings:8Yield:8 servings, about 1 3/4 cups each
Cook Time:1 hr
Cook Time:
1 hr
Additional Time:15 mins
Additional Time:
15 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:8
Servings:
8
Yield:8 servings, about 1 3/4 cups each
Yield:
8 servings, about 1 3/4 cups each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 (14 ounce) can whole peeled plum tomatoes2(15 ounce) canscannellini beans, rinsed, divided3tablespoonsextra-virgin olive oil, divided1medium leek, halved lengthwise and sliced (see Tip), white and light green parts only¼cupthinly sliced garlic½teaspoonfreshly ground pepper, divided1cupdiced carrots1cupdiced celery1cupdiced zucchini¼teaspoonsalt, divided1 bunch kale or Swiss chard, trimmed and cut into 2-inch-wide slices¼headSavoy or green cabbage, cut into 1-inch cubes2cupsdiced russet potatoes3cupsvegetable broth2cupswater½teaspoondried thyme1bay leaf⅛teaspooncelery seedCrushed red pepper to taste
Cook Mode(Keep screen awake)
Ingredients
1 (14 ounce) can whole peeled plum tomatoes
2(15 ounce) canscannellini beans, rinsed, divided
3tablespoonsextra-virgin olive oil, divided
1medium leek, halved lengthwise and sliced (see Tip), white and light green parts only
¼cupthinly sliced garlic
½teaspoonfreshly ground pepper, divided
1cupdiced carrots
1cupdiced celery
1cupdiced zucchini
¼teaspoonsalt, divided
1 bunch kale or Swiss chard, trimmed and cut into 2-inch-wide slices
¼headSavoy or green cabbage, cut into 1-inch cubes
2cupsdiced russet potatoes
3cupsvegetable broth
2cupswater
½teaspoondried thyme
1bay leaf
⅛teaspooncelery seed
Crushed red pepper to taste
DirectionsDrain canned tomatoes, reserving the liquid. Dice the tomatoes. Using a potato masher, mash half the beans into a paste (add a bit of broth, if desired, to make mashing the beans easier). Set the tomatoes and beans aside.Heat 2 tablespoons oil in a Dutch oven over medium heat. Add leek and garlic; cook, stirring, until translucent and tender, 2 to 3 minutes. Do not brown. Season with 1/8 teaspoon pepper. Stir in carrots, celery and zucchini and the remaining 1 tablespoon oil; cook, stirring, until nearly tender, 3 to 5 minutes. Season with 1/8 teaspoon each salt and pepper.When the carrots and celery are nearly tender, stir in kale (or chard) and cabbage. Cover and cook, stirring occasionally, until wilted, 4 to 6 minutes. Add potatoes, broth, water, the diced tomatoes and juice, the bean puree and whole beans, thyme and bay leaf. Bring to a simmer over medium heat. Season with celery seed, crushed red pepper and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt. Cover and cook, stirring occasionally and reducing the heat as necessary to maintain a gentle simmer, until all the vegetables are tender, 15 to 20 minutes.TipsTip: To clean leeks, trim and discard green tops and white roots. Split leeks lengthwise and place in plenty of water. Swish the leeks in the water to release any sand or soil. Drain. Repeat until no grit remains.Originally appeared: EatingWell Magazine, Soup Cookbook
Directions
Drain canned tomatoes, reserving the liquid. Dice the tomatoes. Using a potato masher, mash half the beans into a paste (add a bit of broth, if desired, to make mashing the beans easier). Set the tomatoes and beans aside.Heat 2 tablespoons oil in a Dutch oven over medium heat. Add leek and garlic; cook, stirring, until translucent and tender, 2 to 3 minutes. Do not brown. Season with 1/8 teaspoon pepper. Stir in carrots, celery and zucchini and the remaining 1 tablespoon oil; cook, stirring, until nearly tender, 3 to 5 minutes. Season with 1/8 teaspoon each salt and pepper.When the carrots and celery are nearly tender, stir in kale (or chard) and cabbage. Cover and cook, stirring occasionally, until wilted, 4 to 6 minutes. Add potatoes, broth, water, the diced tomatoes and juice, the bean puree and whole beans, thyme and bay leaf. Bring to a simmer over medium heat. Season with celery seed, crushed red pepper and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt. Cover and cook, stirring occasionally and reducing the heat as necessary to maintain a gentle simmer, until all the vegetables are tender, 15 to 20 minutes.TipsTip: To clean leeks, trim and discard green tops and white roots. Split leeks lengthwise and place in plenty of water. Swish the leeks in the water to release any sand or soil. Drain. Repeat until no grit remains.
Drain canned tomatoes, reserving the liquid. Dice the tomatoes. Using a potato masher, mash half the beans into a paste (add a bit of broth, if desired, to make mashing the beans easier). Set the tomatoes and beans aside.
Heat 2 tablespoons oil in a Dutch oven over medium heat. Add leek and garlic; cook, stirring, until translucent and tender, 2 to 3 minutes. Do not brown. Season with 1/8 teaspoon pepper. Stir in carrots, celery and zucchini and the remaining 1 tablespoon oil; cook, stirring, until nearly tender, 3 to 5 minutes. Season with 1/8 teaspoon each salt and pepper.
When the carrots and celery are nearly tender, stir in kale (or chard) and cabbage. Cover and cook, stirring occasionally, until wilted, 4 to 6 minutes. Add potatoes, broth, water, the diced tomatoes and juice, the bean puree and whole beans, thyme and bay leaf. Bring to a simmer over medium heat. Season with celery seed, crushed red pepper and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt. Cover and cook, stirring occasionally and reducing the heat as necessary to maintain a gentle simmer, until all the vegetables are tender, 15 to 20 minutes.
Tips
Tip: To clean leeks, trim and discard green tops and white roots. Split leeks lengthwise and place in plenty of water. Swish the leeks in the water to release any sand or soil. Drain. Repeat until no grit remains.
Originally appeared: EatingWell Magazine, Soup Cookbook
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Nutrition Facts(per serving)211Calories6gFat32gCarbs8gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
