A warm and tasty black kale and cannellini bean soup, simple to make yet nutritious and flavorful. The recipe is very similar in ingredients to the Tuscan ribollita, although the process is quicker because I used pre-cooked cannellini. The soup is perfect for winter evenings, accompanied by toasted Tuscan bread… I recommend preparing it in advance as it will become even tastier as it rests. Try this recipe yourself!
If you love soups and broths, take a look at these suggestions:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 2-3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter
- Energy 191.29 (Kcal)
- Carbohydrates 30.17 (g) of which sugars 6.76 (g)
- Proteins 8.74 (g)
- Fat 5.23 (g) of which saturated 1.10 (g)of which unsaturated 1.99 (g)
- Fibers 9.59 (g)
- Sodium 636.53 (mg)
Indicative values for a portion of 350 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 black kale
- 1 cup canned cannellini beans (drained)
- 7 oz canned peeled tomatoes
- 1 carrot
- Half stalk celery
- Half onion
- 1 clove garlic
- as needed vegetable broth
- extra virgin olive oil
- salt
- pepper (or chili pepper)
Tools
- Pot
- Pan
- Immersion Blender
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Preparation
Clean the black kale leaves by removing the toughest part of the central stem. Wash them well under running water and cut into pieces.
Place them in a wide pan with a drizzle of olive oil and a clove of crushed garlic. Add a pinch of salt, a splash of water (or broth) and cook for about ten minutes, so they become flavorful and reduce in volume.
If they dry out too much, you can add more hot water.
Meanwhile, clean the celery, carrot, and onion and chop them. Sauté them in a pot with a swirl of extra virgin olive oil.
Add the cannellini (drained and rinsed) and mix (1).
Then add the roughly chopped peeled tomatoes and cover with hot vegetable broth (2).
Season with salt and pepper and cook for about 10-15 minutes. Take one or two ladles of the soup and blend with the immersion blender.
Return them to the pot and also add the black kale (3). If the soup is too thick, add more broth.
Let it simmer for a few minutes on low heat.
The black kale and cannellini bean soup is ready, serve it hot, accompanied by slices of Tuscan bread or whole grain bread.
I recommend preparing it a few hours in advance and reheating it when ready to serve, as it will be more flavorful.
Tips and notes
Adjust the thickness to your liking by blending more or fewer beans. If you prefer a more liquid soup, you can skip this step.
You can add a potato diced, along with the cannellini.
You can replace the peeled tomatoes with tomato puree or concentrate.
You can flavor the soup with bay leaves, rosemary, or other aromatic herbs.
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