The Kale and Borlotti Bean Soup is the ultimate comfort food for cold days, a humble dish from the peasant tradition that warms the heart and delights the palate.
In this version I wanted to combine the strength of Tuscan kale with the sweetness of cauliflower, creating a contrast of colors and flavors that makes every spoonful special.
The uniqueness of this recipe lies in its sustainable spirit: we won’t throw anything away, using even the cauliflower leaves and stems that give a rustic and surprising texture.
Thanks to the creaminess of the borlotti beans, partially pureed, you’ll get a thick and velvety soup, perfect to enjoy over a slice of toasted bread rubbed with garlic. A simple, vegan and naturally lactose-free recipe that smells like home and good habits.
OTHER RECIPES TO TRY
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Cooking time: 45 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 285.12 (Kcal)
- Carbohydrates 45.94 (g) of which sugars 5.77 (g)
- Proteins 11.82 (g)
- Fat 6.60 (g) of which saturated 0.81 (g)of which unsaturated 1.10 (g)
- Fibers 10.83 (g)
- Sodium 964.53 (mg)
Indicative values for a portion of 425 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 — Kale and Borlotti Bean Soup
- 9 oz Tuscan kale (lacinato kale) (cleaned)
- 1 2/3 cups borlotti beans (canned, drained)
- 3 1/2 cups cauliflower (trimmed of core and hardest stems)
- 1 tbsp tomato paste (about 20 g (0.7 oz))
- 2 cloves garlic
- 1 sprig rosemary
- to taste extra virgin olive oil
- to taste salt
- to taste pepper (optional)
- to taste chili pepper
- 4 slices bread
Tools — Kale and Borlotti Bean Soup
- Immersion blender
- Large cutting board
- Chef's knife
Steps — Kale and Borlotti Bean Soup
Preparing this Kale and Borlotti Bean Soup is really very simple and will give you great satisfaction: it’s a very easy recipe to make, ideal even for those who have little time but don’t want to give up a healthy dish. A small secret? Just like ribollita, it’s even better the next day because the flavors have time to ‘marry’ perfectly and the texture becomes even more velvety. Tie on your apron — shall we begin?
Procedure
The aromatic base: Start by heating a generous splash of extra virgin olive oil in a large pot (preferably earthenware or heavy-bottomed). Add the crushed garlic cloves, the chili pepper and the sprig of rosemary. Let it sizzle over low heat until the garlic turns golden, then remove the aromatics: the oil will have absorbed all their fragrance without weighing the soup down.Preparing the greens (Zero Waste): Clean the vegetables. Don’t throw away any of the cauliflower: cut the white stems into small cubes and slice the green parts into thin strips. Do the same with the Tuscan kale, removing the very tough end of the stem and cutting the leaves into ribbons. Add this mix of leaves and stems to the flavored oil and let them soften for about 5 minutes, stirring well.
The flavor touch: Add the 1 tablespoon of tomato paste (about 20 g / 0.7 oz). To help it blend in, dissolve it directly in the pot with a ladleful of hot water: it will give the soup an amber color and a deeper flavor note.
The borlotti cream: Take the borlotti beans already cooked. Put about half of them in a jug and puree them with an immersion blender, adding a splash of water until you obtain a smooth cream. Pour both this cream and the remaining whole beans into the pot with the greens.
Slow cooking: Cover everything with about 1 liter of hot water (or vegetable broth) — roughly 1 quart (about 4 1/4 cups). Put the lid on and let simmer gently for 20 minutes. Only at this point add the cauliflower florets reduced into small pieces: this way they will remain tender but intact, without falling apart. Continue cooking for another 15-20 minutes, seasoning with salt only at the end.
Bread and resting: While the soup finishes cooking, toast the slices of bread and, if you like, rub them with a little raw garlic. Place a slice in each bowl and pour the hot soup over it. Let everything rest for a couple of minutes before serving: this is the trick to allow the bread to absorb the liquid properly and become one with the soup.
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Finishing: Serve with a final drizzle of extra virgin olive oil and a sprinkling of freshly ground black pepper.
“I hope this Kale and Borlotti Bean Soup warms your tables as it warmed mine! It’s a dish that tastes like home and simple goodness, easy to prepare but rich in flavor. If you try it, let me know in the comments what you think or if you added your personal touch. Don’t forget to take a photo and tag me on social media — I love seeing your versions! Enjoy your meal everyone!”
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Tips and storage
Resting is essential: As with all peasant soups, the secret is patience. If you have time, prepare the soup a few hours in advance and reheat it only when serving: it will become incredibly flavorful.
The Parmesan rind: If you don’t follow a vegan diet, don’t throw away the Parmesan rind! Clean it well by scraping the outer part and add it to the pot while the beans are cooking. It will soften and give a unique flavor to the broth.
Handling the cauliflower: If you prefer a smoother soup, you can also puree some of the cooked cauliflower florets together with the beans. You’ll obtain an even thicker and more enveloping cream.
Storage
The soup keeps perfectly in the refrigerator for 2-3 days in an airtight container. You can also freeze it (without the bread) and reheat when needed, adding a splash of hot water.
How can I personalize the soup or adapt it to different dietary needs?
You can vary this recipe depending on your tastes or what you have in the pantry:
For a crunchy note: Set aside a few cauliflower florets, slice them thinly and sauté them in a pan with a drizzle of oil until golden. Use them as a final garnish on top of the bowl!
For a more pronounced flavor: If you don’t follow a vegetarian diet, add to the initial soffritto about 50 g (approximately 2 oz) of pancetta or guanciale cut into strips: it pairs wonderfully with the earthiness of the borlotti beans.
For a gluten-free version: Replace the Tuscan bread with grilled polenta cubes or add diced potatoes directly to the pot together with the greens.
Can I make the soup in advance?
Absolutely yes! In fact, just like ribollita, if prepared the day before and reheated slowly, the soup becomes even more flavorful and the texture creamier.
