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We hope you got insight from reading it, now let’s go back to white bean and kale soup recipe. To make white bean and kale soup you need 12 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make White Bean And Kale Soup:
- Use 1 bunch Dinosaur kale
- You need 1 1/2 cup Dried white beans
- Provide 3 medium yukon gold potatoes
- Provide 1 Leek
- Use 1 medium white onion
- Take 2 quart Stock (i used better than bouillon)
- You need 1 Dried thyme
- Provide 1 Dried basil
- Prepare 1 Dried rosemary
- You need 1 Dried sage
- Prepare 1 Sea salt
- Take 1 Black pepper
Instructions to make White Bean And Kale Soup:
- Power soak beans by boiling for 1 hour.
- Drain beans
- Add beans and stock to pressure cooker. Put on high heat until pressure is reached.
- Once up to pressure, turn down to medium-low and cook for approximately 1 hour.
- While waiting for the pressure to drop, chop onion, potatoes, leek and kale.
- Sautée onions over medium-high heat.
- Once pressure has dropped, transfer beans and stock into a large soup pot.
- Add sauteed onion, leeks, potatoes, kale and dried herbs/seasoning.
- Add water as needed.
- Simmer until potatoes are fully cooked.
- Add to bread bowl.
Another thank you to our reader, herewith some tips of preparing food safely.
It’s very important to prepare food safely to help stop harmful bacteria from spreading and growing. It is possible to take some steps to help protect yourself and your loved ones from the spread of harmful germs. Jump to table of contents Wash your hands
Your hands can easily spread bacteria around the kitchen and onto food. It’s important to always wash your hands thoroughly with soap and warm water:
Before beginning to prepare food After touching raw foods such as meat, poultry and veggies After going to the bathroom After touching the bin after touching pets
Do not forget to wash your hands thoroughly as well, because wet hands disperse bacteria more easily. Maintain worktops clean
Before you begin preparing food, it’s important worktops, kitchen utensils and chopping boards are all clean. If they’ve been touched by raw poultry, meat, eggs or vegetables you’ll want to wash them completely.
You should change dish cloths and tea towels frequently to avoid any bacteria growing on the substance. Separate raw foods from ready-to-eat food
Raw foods like meat, fish and veggies may contain harmful bacteria that can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods from ready-to-eat meals, such as salad, bread and fruit. That is because these types of food will not be cooked before you eat them, so any bacteria that get on the meals won’t be murdered.
To help prevent bacteria from spreading:
Don’t let raw food such as meat, fish or veggies touch other food Don’t prepare ready-to-eat food with a chopping board or knife which you’ve used to prepare uncooked food, unless they’ve been washed completely Clean your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Cover raw meat or fish and store at the bottom shelf of the fridge, where they can not touch or drip onto other foods Do not wash raw meat before cooking Wash, cook or peel veggies unless these are called’ready-to-eat' on the packaging
Check the label
It’s very important to read food labels to make sure everything you’re likely to use was saved properly (based on some storage directions ) and none of the food is past its’use by' date.
Food that goes off quickly usually has storage instructions on the label that say how long you may keep the food and if it needs to go in the refrigerator.
This sort of food frequently has particular packaging to keep it fresh for longer. But it is going to go off quickly as soon as you’ve opened it. By way of instance, you may see’eat in two days of opening' on the tag. Use by dates
You will also see’use by' dates on food that goes off fast. You shouldn’t use any food after the’use by' date, even if the food looks and smells nice, because it might contain harmful bacteria. Best before dates
The’best before' dates indicated on many foods are more about quality than security. If this date runs out, it doesn’t indicate that the food will probably be detrimental, but its own flavour, colour or texture may start to deteriorate.
After this date, the caliber of the egg will deteriorate if any salmonella bacteria are present, they could multiply to high levels and may make you ill.
If you plan on using an egg after its best before date, be sure you only use it in dishes where it will be fully cooked, so that both white and yolk are solid, like in a cake or even as a walnut.
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