Today I’m offering you a rustic and tasty dish, perfect for cooler days: farinata with kale and beans! It’s a traditional farmer’s recipe, made with simple yet flavorful ingredients. Kale pairs wonderfully with beans and tomato, while the sauté of carrot, onion, celery, garlic, and a pinch of chili pepper adds that extra flavor. The result? A thick, warm, and enveloping soup, just like the old days. Easy to make and delicious to enjoy… perfect for a family dinner!
This farinata is one of those dishes that makes you want to sit at the table with your family. Serve it nice and hot with a drizzle of raw oil and a slice of toasted bread… a real treat! If you want it even creamier, just stir it well while it cooks. Easy, genuine, and tasty, just the way we like it!
Before moving on to the recipe, I also remind you of other traditional dishes
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 182.71 (Kcal)
- Carbohydrates 24.81 (g) of which sugars 5.32 (g)
- Proteins 6.70 (g)
- Fat 6.92 (g) of which saturated 1.09 (g)of which unsaturated 0.35 (g)
- Fibers 6.80 (g)
- Sodium 888.27 (mg)
Indicative values for a portion of 330 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
- 10.5 oz kale (cleaned)
- 8.5 oz canned borlotti beans
- 1 stalk celery
- 1 carrot
- 1/2 onion
- 1 clove garlic
- to taste chili pepper
- 2 tbsp extra virgin olive oil
- 7 oz tomato pulp
- to taste coarse salt
- 1 tsp tomato paste
- 2 cups vegetable broth
- 2.8 oz instant polenta
Tools
- 1 Cutting board
- 1 Knife
- 1 Pot
Preparation
Clean the kale by removing the toughest stems, then wash the leaves thoroughly and tear them into pieces by hand. Meanwhile, prepare all the other ingredients.
Clean the garlic, onion, celery, and carrot, then chop them into small pieces. Put them in a pot with the oil and chili pepper, then let them brown over medium-low heat until they are well golden.
When the sauté is well browned, add the tomato pulp and season with coarse salt. Let it cook for a couple of minutes. At this point, add the tomato paste and canned beans, along with their cooking liquid.
Add the chopped kale, cover with the lid, and let cook for about 20 minutes, gradually adding the hot vegetable broth. The dish should be soft but not too liquid, so do not pour all the broth at once.
When the kale is cooked, add the rest of the broth. Mix well and gradually pour in the instant polenta, cooking it according to the times indicated on the package. If the polenta is too thick, add a little hot water; if it’s too liquid, keep stirring it on the heat until the right consistency is reached.
NOTES
To make your farinata even tastier, you can serve it with a drizzle of raw extra virgin olive oil and a sprinkle of grated pecorino romano or parmesan. These ingredients will add an extra touch of flavor and make the dish even richer and more inviting.
If you enjoyed the recipe or have any questions, feel free to comment here or on social media Facebook, Pinterest, Instagram and X.
FAQ (Questions and Answers)
Can I prepare this farinata in advance?
Yes, you can prepare the farinata in advance and store it in the refrigerator for a day or two. Before serving, just reheat it by adding a little hot broth or water to make it softer, if necessary.
