The Lucca kale and bean soup is a winter first course, a traditional Tuscan recipe, but it can vary depending on the area. Today, I offer you the recipe from my city of Lucca, particularly how my great-grandmother prepared it. The soup is a real health remedy, as black cabbage contains a lot of calcium and has a strong antioxidant power, and it is also a valid ally against cancer. It is a vegetable that is always present in my kitchen, especially in my garden.
- Difficulty: Very easy
- Cost: Economical
- Portions: 6 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Lucca Kale and Bean Soup
- 10 oz dried cannellini beans
- 1.5 lbs kale
- 1 onion
- 2 potatoes
- 1 tbsp tomato puree
- to taste salt and pepper
- crusty bread (stale)
- to taste extra virgin olive oil
- 1 leaf bay leaf
- 1 sprig wild fennel
Steps for Lucca Kale and Bean Soup
Let’s see how to prepare the Lucca kale and bean soup.
First, boil the beans in plenty of salted water. When they are perfectly cooked, pass some of them through a food mill and then put them back in the broth created. Add the kale leaves and the potatoes cut into pieces. Finely chop the onion and sauté it with a bit of extra virgin olive oil in a pan along with the salt and a pinch of pepper. Add a tablespoon of tomato and let it reduce a bit, then pour it into the pot with the vegetables, add the wild fennel and bay leaf, and cook on low heat for about half an hour.
Cut the slices of bread and toast them in the oven for a few minutes. When ready, rub each slice with a bit of garlic, but you can skip this if you don’t like it. Arrange the slices of bread either directly in the bowls or in a soup tureen, pour the hot soup over them, and let it sit until the bread softens. When serving, add a drizzle of good raw extra virgin olive oil for a delicious touch. Oh, I almost forgot, before pouring the soup, remove the bay leaf and the wild fennel sprig.
notes
If you don’t have time to cook the beans, pre-cooked ones are also fine. Naturally, cooking them yourself makes the broth more flavorful. You can also add celery and carrot. The soup keeps for a couple of days in the fridge in a closed container and can also be frozen if you have leftovers.
