Cannellini Bean & Kale Vegan Bisque

January 08, 2013

Bique This dish was inspired by my craving for something creamy, yet healthy. I knew I wanted greens for dinner, but I didn't feel like pairing it with a grain. So, I decided a soup of some sort would taste good. I wasn't sure what to call this delightful dish...soup, chowder, bisque, stew....so I decided to do a little research and this is what I found out. Chowder usually has potatoes in it and is made with cream or milk. Bisque is a creamed based soup. Stew has a lot of different vegetables and grains, but generally doesn't have a lot of water in it. And soup also has vegetables and/or grains in it, but generally has a great deal of water in it. This creation does not technically fall under any those, so by a process of elimination I decided to call it a bisque--it is very creamy, but is not made with potato, does not have a lot chunky veggies in it and it's not does not have a lot water. The secret to the creaminess in this Bisque are the Cannellini beans-- they are naturally creamy, which makes them a perfect ingredient for creating a dairy-less bisque. And the marjarom, thyme and sage seasoning gives it the dish great winter flavor. Ideally, if you have time to cook dry Cannellini beans on a stove top or in a crockpot that is best; but for those in a pinch canned beans work perfectly,too.
Cannellini Bean & Kale Vegan Bisque
Recipe Type: Soup
Cuisine: California Cuisine
Author: WHOLESOME SOUL | by Kajal Dhabalia
Ingredients
  • 2 teaspoons olive oil for soup, 1 teaspoon olive oil for kale
  • 1/4 teaspoon asafoetida
  • ½ teaspoon marjarom
  • ½ teaspoon thyme
  • ½ teaspoon sage
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 4 cups water or vegetable broth
  • 1 ½ teaspoon salt or to taste
  • ¾ teaspoon ground black pepper
  • 1 large bunch kale, large ribs removed, chopped
  • 1 tablespoon soy sauce
  • 2 tablespoons fresh lemon juice
  • ¼ cup sour cream, optional
Instructions
  1. Heat 2 teaspoons oil in a large pot. Add marjarom, thyme and sage. Then add asafetida. Let sizzle for 10-20 seconds and then add the water. Add beans and bring to a simmer for 15-20 minutes.
  2. In another pan, heat 2 tablespoons olive oil. Once oil is heated add kale, soy sauce and lemon juice. Toss thoroughly and cook 3-5 minutes or until kale is cooked to your liking.
  3. Run an immersion blender through the beans, but only partially blend the bisque. You want to leave it a little chunky.
  4. To serve place stew in soup bowl, add a serving of cooked kale over it and top with a dollop of sour cream.
Notes
VEGAN: Omit sour cream or replace with non-dairy sour cream.[br]GLUTEN FREE: Completely gluten free.[br]AYURVEDIC/ YOGIC COOKING NOTES: Add a 1 teaspoon ginger to aid with digestion.
 



Leave a comment

Comments will be approved before showing up.