The Chew: Hearty Kale & White Bean Soup Recipe

The Chew: Hearty Kale & White Bean Soup

Clinton Kelly welcomed one of his favorite Chew guests back to the show, Scandal star Bellamy Young. Bellamy shared that she loves the holidays mainly because it’s time she gets to spend with family. Bellamy also shared that, along with her parents, the ones she loves to spend time with the most are her pets, like her adopted dog. Because Bellamy is vegan, Clinton came up with the perfect recipe for her to help prepare then enjoy. This Hearty Kale and White Bean Soup will certainly warm you up from the inside out!

To get the recipe, click next page.

ADVERTISEMENT

The Chew: Hearty Kale & White Bean Soup Recipe Ingredients

The Chew: Hearty Kale & White Bean Soup Recipe

With the help of his pal Bellamy Young, Clinton Kelly prepared a Hearty Kale and White Bean Soup to help warm you up in the cool weather. (manray3 / Flickr)

  • 1/2 lb ditalini

For the Soup:

  • 1 medium onion – peeled, diced
  • 2 garlic cloves – peeled, minced
  • 1/2 C white wine
  • 1 bunch lacinato kale – stem removed, chopped into 1-inch pieces
  • 1 can cannellini beans – drained, rinsed, 15-oz
  • Kosher salt and fresh cracked black pepper
  • 2 tbsp olive oil
  • 2 medium carrots – peeled, diced
  • 2 tbsp tomato paste
  • 1 can crushed tomatoes – 15-oz
  • 1 1/2 qts vegetable stock
  • 3 C baby spinach

For the Garnish:

  • fresh horseradish – peeled, grated to garnish
  • 1/2 bunch flat leaf parsley – chopped, for garnish

Homemade Croutons:

  • 3 tbsp olive oil
  • 1 small loaf crusty Italian bread – cut into 1-inch cubes
  • Kosher salt and freshly cracked black pepper

ADVERTISEMENT

The Chew: Hearty Kale & White Bean Soup Recipe Directions

For the Ditalini:

  1. Bring 2 quarts water to a boil over high heat and season with salt
  2. Cook the ditalini according to package directions
  3. Drain then set aside

For the Soup:

  1. In a large Dutch oven over medium-high heat and add the carrot, onion, and olive oil
  2. Cook for 2-3 minutes and add the garlic and let it cook for a minute
  3. Add the tomato paste and stir to coat the vegetables for another 3-4 minutes
  4. Deglaze the pan with white wine, scraping the bottom as you stir
  5. Stir in the kale, crushed tomatoes and vegetable stock, then bring to a boil
  6. Lower to a simmer and let cook for 40-45 minutes
  7. Season with salt and pepper
  8. Add the cannellini beans in the last 10 minutes of cooking
  9. Stir in the cooked ditalini pasta and spinach
  10. Garnish with freshly grated horseradish, parsley, and homemade croutons

For the Homemade Croutons:

  1. Preheat the oven to 400 degrees
  2. Toss the cubes bread with olive oil, salt and pepper
  3. Put onto a bake sheet and bake for 10-15 minutes
  4. Remove and set aside

ADVERTISEMENT

Leave a Reply

Your email address will not be published. Required fields are marked *

Human Verification: In order to verify that you are a human and not a spam bot, please enter the answer into the following box below based on the instructions contained in the graphic.