Tuscan Kale Soup
Traditional and Bimby Recipe
It’s a vegan, tasty, complete, wholesome, economical, anti-waste dish, great for recycling various elements.
The Tuscan Kale Soup is a simple vegetable soup to make with a delicious taste, typical of the autumn and winter season.
We will use kale, one of the most nutritious vegetables, cannellini beans, various vegetables, and the essential Tuscan unsalted bread, but you can use any type of homemade bread.
Also, if you make more, it’s even better the next day.
I suggest you also try the kale pesto, click here.
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- Cost: Very economical
- Rest time: 15 Minutes
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Stove
- Cuisine: Regional Italian
- Seasonality: Autumn, Winter
- Energy 386.51 (Kcal)
- Carbohydrates 59.24 (g) of which sugars 6.71 (g)
- Proteins 13.06 (g)
- Fat 11.86 (g) of which saturated 1.55 (g)of which unsaturated 0.54 (g)
- Fibers 10.53 (g)
- Sodium 545.16 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go shopping
- 10 oz Tuscan bread (or other homemade bread of your choice)
- 2 oz onion
- 2 stalks celery
- 5 oz carrots
- 21 oz canned cannellini beans (or boiled with their water)
- 3 bunches kale
- 7 oz potatoes
- 3 tbsp tomato paste
- to taste extra virgin olive oil
- to taste pepper
- to taste salt
Tools
What we need to make the
- 1 Knife
- 1 Cutting Board
- 1 Pot large
Steps
Tuscan Kale Soup
The sauté.
Peel and chop the onion, the 2 carrots, and the 2 celery stalks with a knife.
Heat 4 tablespoons of oil in a saucepan, then add the vegetables, and sauté over medium heat for 5-10 minutes.
Meanwhile, remove the central rib from the kale leaves, wash them, and cut them into strips.
Peel and dice the potatoes into 1-inch cubes.
Now that the sauté is browned, add the potatoes to the saucepan and…
the kale leaves, and sauté everything for a few minutes, seasoning with salt and pepper.
Add the tomato paste diluted in a glass of hot water, cover, and cook for 30 minutes over low heat.
While the pot is simmering, take half of the boiled beans and blend them,
then add them together with the remaining whole beans, for a creamy texture.
Now let’s plate:
I used a bowl, place the slices of bread at the bottom and pour the hot soup over them, let it soften for another 15 minutes until the bread underneath is well softened and serve.
The Tuscan Kale Soup is ready.
Place half of the drained beans in the Bowl and blend for 10 min. speed 10. Gather with the spatula and combine with the remaining drained beans. Do not discard the cooking water, set it aside as it will be needed later.
Wash and dry the bowl
Peel the onion, the 2 carrots, and the 2 celery stalks, cut them into pieces and place them in the bowl, chop for 10 sec speed. 5. Gather with the spatula and add 4 tablespoons of extra virgin olive oil.
Sauté for 4 min. at 230°F reverse spoon speed.
Meanwhile, remove the central rib from the kale leaves, wash them, and cut them into strips, and dice the potatoes into 1-inch cubes.
Now that the sauté is browned, add the kale leaves and potatoes to the bowl, place the basket instead of the measuring cup, and sauté for 3 min. reverse at 212°F speed 1.
Season with salt and pepper. Add the tomato paste diluted in a glass of hot water, cover with the basket and cook for another 20 minutes at 212°F reverse speed 1
Add the whole beans with the blended ones and 2 glasses of bean cooking water to the bowl. In any case, the ingredients must always remain covered with liquid plus a finger.
Cook for another 20 minutes with the basket at 212°F reverse speed 1 Plating: I used a bowl, place the slices of bread at the bottom and pour the hot soup over them, let it soften for another 15 minutes until the bread underneath is well softened and
Our friend Bimby also helped us make the Tuscan kale soup today
Tuscan Kale Soup: it can be stored in the fridge for up to 2 days and if you want to freeze it, skip the step of placing the bread under the soup, and add it when re-heating and serving.
FAQ (Questions and Answers)
Tuscan Kale Soup
Can I change the type of legume?
Yes, you can use any type
