The kale, pumpkin, and bean soup, like all vegetable soups, is a perfect one-dish meal for cold autumn evenings. A true comfort food that is prepared very simply, just put all the ingredients in the pot and go!
It can also be prepared in advance, in fact, reheated it is even better, like the famous Tuscan ribollita.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Autumn, Autumn, Winter
- Energy 172.45 (Kcal)
- Carbohydrates 27.31 (g) of which sugars 7.37 (g)
- Proteins 6.93 (g)
- Fat 5.46 (g) of which saturated 0.86 (g)of which unsaturated 0.33 (g)
- Fibers 6.88 (g)
- Sodium 170.38 (mg)
Indicative values for a portion of 400 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 for Kale, Pumpkin, and Bean Soup
- 1.1 lbs kale
- 1.1 lbs pumpkin
- 1 onion
- 1 cup canned cannellini beans
- 1 sprig rosemary
- 2 tbsps extra virgin olive oil
Preparation of Kale, Pumpkin, and Bean Soup
To prepare the kale, pumpkin, and bean soup, first wash the kale leaves thoroughly and remove the stem by pulling the leaves with your fingers from the stem to the tip, so that you only take the tender part of the leaf, removing the harder rib.
Clean the pumpkin and cut it into cubes, peel the onion and chop it not too finely.
In a fairly large pot, place the kale leaves cut into strips, the pumpkin, and the onion. Cover with water so that the level is at least a finger above the vegetables. Salt and flavor with chopped rosemary, then bring to a boil and cook covered for about an hour.
In the last 10 minutes, add the well-drained and rinsed cannellini beans.
When the soup is cooked, season with a drizzle of extra virgin olive oil added raw and serve hot.
Variations
If you prefer not to use canned legumes, you can also use dry beans that you have previously soaked and boiled.
