The kale soup with pumpkin and beans is real comfort food! Easy to prepare, economical, and tasty! The Tuscan kale soup is a perfect dish to enjoy in the fall-winter season. Three main ingredients define this recipe! Kale, beans, and pumpkin. Kale or Tuscan cabbage is widely used in cooking, especially in Tuscany. I like it so much that I prepare it often! I cook it in large quantities and freeze it already portioned in food bags. So when I want to prepare a nice soup, I just take it out of the freezer! The kale soup is a perfect dish even for those who are on a diet. It’s light and so tasty! Since not everyone has the same time to dedicate to cooking, I will provide you with two ways to prepare this kale soup. One quicker and more economical and the other longer. It’s up to you to choose!
Other recipes you may be interested in:
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 1 person
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 5.3 oz kale (weight already cleaned)
- 5.3 oz pumpkin (weight already cleaned)
- 4.6 oz canned cannellini beans (or dried)
- 1 sprig rosemary
- Half onion
- salt
- 1 pinch black peppercorns (only if liked)
- chili powder (optional)
- 2 tsp olive oil (weight per person for those on a diet)
- vegetable broth (about 21 oz or water)
Tools
- Saucepan
- Bowl
- Cutting Board
- Ladle
Steps
Chop half an onion into chunks (if you don’t like it, replace with leek).
Pour 2 tsp of oil into a pan and let the onion (or leek) soften.
Add the pumpkin cut into tiny cubes. This way it will cook much faster.
Add a sprig of rosemary and cover with a lid.
On very low heat, let the pumpkin soften.
Add pre-cooked cannellini beans (they can be replaced with chickpeas).
Remove the rosemary and pour in the previously prepared vegetable broth (adjust quantity as needed).
If you can’t make the broth, replace with water.
Add the already cleaned kale (remove the toughest stem and slice the leaves into strips).
As mentioned, I had a supply of Tuscan kale in the freezer for my soups.
In my case, therefore, the cooking time was further reduced.
If you use raw kale, the cooking time is around 20-25 minutes.
Add more vegetable broth if necessary. Taste and adjust with salt and pepper.
Serve the hot kale soup!
Soak the beans for about 12 hours; this way they will take less time to cook.
Later, rinse, drain, and boil in plenty of water without salt (for about an hour).
I recommend salting the soup at the end of cooking.
Wash the kale, remove the toughest stem, and chop the leaves.
Slice the onion (or leek) finely and let it soften in a saucepan with olive oil and a sprig of rosemary.
Add the cooked beans, raw Tuscan kale, diced pumpkin, and remove the rosemary.
Cook the soup over medium heat for about 30-40 minutes.
At the end of cooking, adjust salt and pepper (also chili for those who like it) and serve immediately!
You can accompany the soup with toasted bread slices.
I hope you enjoyed this recipe! Visit me again soon!
The quantities indicated are for one person. Double according to the number of guests.
All Rights Reserved ©
