The recipe for kale and cannellini bean soup with tomato is a rather exquisite winter recipe recommended for dinner. Challenging but suitable for cold days when warmth is needed. Kale is beneficial, antioxidant-rich, and full of vitamins A, B1, B2, B3, B6, C, and K. It has a pleasant intense taste that pairs well with sweet-tasting vegetables and legumes like carrots, potatoes, and beans.
- Difficulty: Medium
- Cost: Average
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter, Winter, Spring
Ingredients
- 10.5 oz kale (cleaned)
- 14 oz canned cannellini beans
- 2 potatoes (medium-sized)
- 1 carrot
- 1 stalk celery (one piece)
- 1 onion
- to taste salt
- 8.8 oz tomato purée
- 4 tbsp extra virgin olive oil
Tools
- Pan
- Lid
Steps
First, clean the kale. Use only the tender part. The stem should be removed simply by detaching it by hand.
Cut the kale and all other vegetables into pieces: potatoes, carrot, celery, and the onion cut rather finely.
Wash the vegetables well in plenty of water with a little baking soda and drain in a colander.
Pour the oil into the pan and brown the onion. Add the vegetables and the cannellini beans. Sauté for five minutes.
Add the tomato purée, salt, and cover with a lid. Cook over low heat for about twenty/twenty-five minutes.
Remove the lid occasionally, stir, and check the cooking. Add water when necessary.
Finally, plate and enjoy the kale soup with cannellini beans and other vegetables in tomato sauce hot and so good.
Kale and Cannellini Bean Soup with Tomato
Buy vegetables from a trusted vegetable vendor.
If you have time, you can soak the beans three hours before and then cook them yourself.
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FAQ (Questions and Answers)
What are the properties of kale?
Kale is beneficial, antioxidant-rich, and full of vitamins A, B1, B2, B3, B6, C, and K.
