A tasty kale soup with polenta and borlotti beans. A rich and flavorful complete unique dish, wholesome and vegan, perfect for a complete meal, ideal to enjoy at lunch for the high carbohydrate content. I love vegetable soups and in winter I prepare them often, and ever since I discovered how good kale is, I certainly bring it home as soon as I find it. This time I made a delicious soup, I had some leftover polenta and thought of making a very good dish. If you don’t have leftover polenta, you can quickly prepare pre-cooked polenta. It will be ready in 5 minutes.
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 20 Hours
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Winter
Ingredients for Kale Soup with Polenta and Beans
- 14 oz kale
- celery
- carrot
- onion
- salt
- oil
- 9 oz borlotti beans
- 3.5 oz cooked polenta
Tools to Prepare Kale Soup with Polenta and Beans
- 1 Pan
- 1 Colander
- 1 Knife
- 1 Bowl
Steps to Prepare Kale Soup with Polenta and Beans
Prepare a mince of carrot, celery, and onion. In a pan, put a little oil with the mince, then wash the cleaned and cut kale and cook it. I found only the bagged one, already ready to cook; if it’s loose, it must be cleaned first, removing the old and hard parts.
Cook the kale with salt and a nice glass of water, covered with the stove on low flame.
When it is cooked, add the pre-cooked beans, if necessary with a little water.
Cut the cooked polenta into cubes and add it to the soup, let it flavor for a few minutes, and then get ready to enjoy our delicious soup.
