25 bean kale rosemary soup Recipes

olive oil, sliced leeks, white part only, garlic clove, crushed, thick) slices carrot, reduced-sodium, fat-free chicken broth, skinless, boneless, shredded, rotisserie chicken, fresh rosemary sprig, cannellini beans, rinsed and drained, roughly chopped fresh kale, baby spinach, salt, freshly ground black pepper, chopped fresh parsley

table salt, dried cannellini beans, rinsed and picked over (about 2 cups), extra virgin olive oil, plus extra for drizzling, pancetta , cut into 1/4-inch pieces, onion, chopped medium (about 1 1/2 cups), celery ribs, cut into 1/2-inch pieces (about 3/4 cup), carrots, peeled and cut into 1/2-inch pieces (about 1 cup), garlic cloves, peeled and crushed, low sodium chicken broth, water, bay leaves, kale (about 8 cups loosely packed) or 1 lb collard greens, stems trimmed and leaves chopped into 1-inch pieces (about 8 cups loosely packed), diced tomatoes, drained and rinsed, fresh rosemary, ground black pepper, country white bread, each 1 1/4 inches thick , broiled until golden brown on both sides and rubbed with garlic clove (optional)

olive oil, leeks thinly sliced, garlic crushed, chicken broth, chicken boneless, skinless , shreaded, fresh rosemary, cannellini beans rinsed and drained, kale chopped, baby spinach, fresh parsley chopped

olive oil, carrots, diced, stalk celery, diced, onion, diced, turnip, diced, garlic cloves, minced, chopped mixed winter greens (mustard, kale, turnip or others), salt, minced dried rosemary, garbanzo beans, rinsed and drained, grated parmigiano-reggiano cheese , plus additional for serving, fresh ground pepper