Good morning my dear readers. Today I bring you another beautiful healthy and genuine recipe, it’s prepared in no time and really delicious.
Since I discovered black kale, or Tuscan kale, I use it very often. In fact, after making some delicious Salmon Meatballs with Pumpkin and Black Kale, I decided to treat my family to a nice cannellini bean and Tuscan kale soup.
It’s a really simple recipe, economical and tasty, and it’s prepared in a flash.
Those who don’t love beans can also use chickpeas.
This soup can also be enriched with pasta, for example, ditalini, which is typical for soups and stews, or with potatoes.
Let’s see the ingredients to make it together, but first, I’ll leave you with some other easy and tasty recipes:
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- Cannellini beans (4 cans or glass jars, drained weight about 8.5 oz)
- Black kale (1 bunch)
- Half onion
- Rosemary
- A few tablespoons Olive oil
- Salt
- Pepper (to taste)
- Chili pepper (Optional)
Tools
- Saucepan
- Ladle
- Cutting board
Preparation
First, take the bunch of black kale and cut it into strips. Of course, remove any damaged leaves if present.
From the larger stems, also remove a couple of inches of the stalk, which could still be tough even after cooking.
Don’t throw away the still good leftover scraps; you can use them to enrich vegetable broths.
Rinse all the cut kale thoroughly under cold water and set it aside.
Take a large enough saucepan, heat a few tablespoons of olive oil; brown some finely chopped (or grated) onion and a couple of whole garlic cloves with the peel on.
You can also add a carrot diced into small pieces. Let it soften for a few minutes.
Then add the cannellini beans after rinsing them (those who want can also pour a few tablespoons of the preservation liquid into the saucepan to add more flavor).
Adjust with salt and pepper, add a sprig of rosemary and, if desired, a bit of fresh or dried chili pepper.
Pour in some water (or vegetable broth) and let it season for about 5 minutes. Then add all the chopped Tuscan kale. Cover with hot broth (or water).
Cover with a lid to facilitate cooking and let the kale become nice and soft. If you notice that the water has evaporated too much during cooking, add a little more, gradually.
When the kale is tender, add the pasta and cook it. Adjust with salt.
Those who cannot eat carbohydrates can enjoy this bean and black kale soup without any problems, it’s also good without the addition of pasta.
Alternatively, it can be replaced with a couple of potatoes cut into small cubes. You can add them to the beans from the beginning, still raw, so they cook thanks to the water (or broth). The potatoes will make the soup even creamier.
You can serve your bean soup with some fried or baked croutons.
Once ready, you can choose to serve it as it is or blend it, even partially, to make it a creamy soup (obviously in the version without pasta).
Your beautiful cannellini bean and Tuscan kale soup is ready to warm the soul and heart! Enjoy your meal and see you next recipe!
Recipe and Photo Gabry © – all rights reserved
