Just mentioning the Kale and Bean Soup immediately evokes winter and the desire for familial warmth. This humble Tuscan dish, where ribollita also hails from, is perfect when you’re looking for flavor and wellness. I love to prepare soups with legumes and seasonal vegetables and serve them as a single-course meal.
Other recipes
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 6People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 7 oz dried Borlotti beans (soaked 12 hours prior)
- 14 oz kale
- 7 oz savoy cabbage
- 1 carrot
- 1 stalk celery
- 1 white onion
- 1 leek
- 2 red potatoes (medium)
- 1 clove garlic
- 2 tomatoes (ripe)
- 1.8 oz bacon (pancetta)
- 1.4 tbsp extra virgin olive oil
- 2 tsp coarse salt
- 8 cups water (boiling)
Tools
- Kitchen Scale
- Cutting Board
- Pot
Steps
Keep the water hot on the stove for later. Prepare a dice with celery, carrot, onion, and potatoes. Pour the olive oil into the bottom of the pot along with the diced pancetta, lightly brown it, and add the diced vegetables, sliced leek, and minced garlic. Stir to flavor, add the drained and rinsed beans and chopped tomatoes.
Wash the kale leaves well and remove the rib. Also wash the savoy cabbage and coarsely chop the leaves of both vegetables. Add them to the rest of the pot, cover everything with boiling water and add the coarse salt. Cook on low heat for two hours and the kale and bean soup will be ready and thick without needing to pass it through a food mill. Drizzle some extra virgin olive oil over the soup and accompany it with slices of bread (preferably Tuscan), toasted and rubbed with garlic.
