Ingredients with Measurements:
- 1 pound dried white beans, soaked overnight
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 bunch kale, stems removed and leaves chopped
- 1 teaspoon dried thyme
- 1 bay leaf
- 8 cups vegetable broth
- Salt and pepper to taste
- 1 tablespoon white wine vinegar
- 1/4 cup chopped fresh parsley
Special Equipment Needed:
- Large pot
- Immersion blender or regular blender
Step-by-Step Instructions:
1. Drain and rinse the soaked white beans.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until the onion is translucent.
3. Add the white beans, kale, thyme, bay leaf, and vegetable broth to the pot. Bring to a boil, then reduce heat to low and simmer for 1-2 hours, or until the beans are tender.
4. Remove the bay leaf and use an immersion blender or regular blender to puree the soup until smooth.
5. Add salt and pepper to taste, along with the white wine vinegar.
6. Serve hot, garnished with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 1-2 hours
Temperature:
Simmer over low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 250
Fat: 4g
Carbohydrates: 43g
Protein: 16g
Fiber: 14g
Substitutions for ingredients:
- White beans can be substituted with navy beans or cannellini beans.
- Kale can be substituted with spinach or Swiss chard.
- Vegetable broth can be substituted with chicken or beef broth.
Variations:
- Add diced potatoes to the soup for a heartier version.
- Add cooked sausage or bacon for a meatier version.
- Top with croutons or grated Parmesan cheese for added texture and flavor.
Tips and Tricks:
- Soak the white beans overnight to reduce cooking time.
- Use an immersion blender for easier pureeing, or let the soup cool before blending in a regular blender.
- Adjust the consistency of the soup by adding more or less vegetable broth.
Storage Instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation Ideas:
Serve the soup in individual bowls, garnished with chopped fresh parsley and croutons.
Garnishes:
Chopped fresh parsley, croutons, grated Parmesan cheese
Pairings:
Crusty bread, salad, white wine
Suggested Side Dishes:
Grilled cheese sandwich, garlic bread, roasted vegetables
Troubleshooting Advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, let it simmer for longer to reduce and thicken.
Food Safety Advice:
- Make sure to soak the white beans overnight to reduce cooking time and ensure they are fully cooked.
- Store leftover soup in the refrigerator and consume within 3 days.
Food History:
Bouneschlupp is a traditional Luxembourgish soup made with green beans and potatoes. This version adds white beans and kale for added nutrition and flavor.
Flavor Profiles:
Creamy, savory, earthy
Serving Suggestions:
Serve hot as a main dish or starter soup.
Related Categories
Cooking Method: N/A
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Region: Luxembourg
Taste: Savory, Herby, Earthy, Hearty, Comforting