Soup with Tuscan Kale and Cannellini Beans, delicious, nutritious, and healthy, perfect for cold winter days, just like we love it at home.
Very easy recipe, you can prepare it in advance, even the day before, store it in the fridge, and take it out when needed.
Unlike soup, this dish doesn’t include pasta or rice, but is served with pieces of bread or toasted croutons and usually has a thicker appearance.
Before serving the soup, for an extra touch of flavor, I added a drizzle of raw extra virgin olive oil: in addition to adding taste to the dish, it also provides antioxidants and monounsaturated fatty acids that help prevent cardiovascular disorders.
For this recipe, I used canned cannellini beans as I was short on time and needed to hurry. However, if you want to prepare it in advance, you can use dried beans: soak them the night before and then cook them before adding them to the chopped carrots and potatoes.
It’s a perfect dish for cold winter evenings, rich in flavor and nutrients.
Let’s see together how to make the recipe for Soup with Tuscan Kale and Cannellini Beans. Prepare the ingredients and let’s start.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I look forward to hearing from you.
Gabriella
Other delicious recipes to try:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 7 oz Tuscan kale
- 9 oz canned cannellini beans
- 1 potato
- 1 carrot
- 1/2 onion
- as needed extra virgin olive oil
- 1 clove garlic
- as needed salt
- as needed pepper
- 2 tbsp tomato paste
Tools
- 1 Pot
- 1 Pan
- 1 Casserole
- 1 Chopper
- 1 Immersion Blender
Steps
First, wash the Tuscan kale, remove the tougher central part, and cut it into pieces. Meanwhile, put a pot of water on the stove and bring it to a boil, then add the kale and blanch it.
Next, put 3 tablespoons of extra virgin olive oil in a pan and sauté the garlic, crushed, over high heat for a few seconds, and then add the kale pieces. Lower the heat, season with salt, and let it stew for about 10-12 minutes, covered with a lid. If needed, occasionally add a splash of boiling water.
While the kale is cooking, peel the carrot and potato, cut them into small pieces, and plunge them into the boiling water where you blanched the kale for about 5 minutes after the boil resumes. Remove them from the pot with a slotted spoon and let them cool, then chop them along with the onion in a manual chopper (or finely minced them with a knife).
At this point, put a drizzle of extra virgin olive oil in a casserole, add the chopped vegetables, and sauté them for a few minutes over high heat without burning them.
Add the cannellini beans (drained from their preserving liquid), cover them with boiling water (or vegetable broth), add the tomato paste (or tomato sauce or puree), season with salt and pepper, and let it cook for about 12 – 15 minutes.
Add the Tuscan kale and blend 2/3 of the vegetables with the immersion blender (to make the soup creamier), then drizzle with a raw extra virgin olive oil and serve hot, with black bread croutons. Here is the Soup with Tuscan Kale and Cannellini Beans ready. Enjoy your meal!
Until the next recipe
Storage
You can store the Soup with Tuscan Kale and Cannellini Beans in the refrigerator for 1 – 2 days, in a glass container.
Did you know that …
Legumes are cooked when they “sink”. To determine if legumes (lentils, ..) are ready to serve, there’s a very simple method: as long as they float, keep cooking them, but when they rest completely on the bottom of the pot, they are perfectly cooked.
Tips and Suggestions
– For a more intense flavor, you can use meat broth instead of water or vegetable broth.
– If using dried beans, it is important to soak them for at least 12 hours before cooking.
Variations
– With sausage: some variations include adding crumbled sausage for a richer and more substantial flavor.
– With potatoes: you can add diced potatoes for a sweeter taste and a creamier texture.
– With potatoes: you can add diced potatoes for a sweeter taste and a creamier texture.
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FAQ (Questions and Answers)
Can I use dried beans instead of pre-cooked ones?
Absolutely yes, but the cooking times (about 40 minutes) and preparation time will change. Indeed, before boiling them, dried beans need to be soaked in water for about 12 hours, then drained and rinsed.
Can I use borlotti beans instead of cannellini?
Of course, if you prefer, absolutely yes. Moreover, beans are rich in beneficial properties for the body: they are a source of protein, but mainly carbohydrates, and contain very little fat.
