Good morning my dear readers. Today I offer you another great healthy and genuine recipe, it takes very little time to prepare and it is truly delicious.
Since I discovered black kale, or Tuscan kale, I use it very often. In fact, after preparing some delicious Salmon Balls with Pumpkin and Black Kale, I decided to pamper my family with a nice cannellini bean and Tuscan kale soup.
It is a really simple recipe, economical and tasty, and it prepares in no time.
If you don’t like beans, you can also use chickpeas.
This soup can also be enriched with pasta, such as ditalini, typical for soups and stews, or with potatoes.
Let’s see together the ingredients to make it, 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: Autumn, Winter
Ingredients
- Cannellini beans (4 cans or glass jars, drained weight approximately 240 grams)
- Black kale (1 head)
- Half onion
- Rosemary
- A few tablespoons Olive oil
- Salt
- Pepper (only if you like)
- Chili pepper (Optional)
Tools
- Casserole
- Ladle
- Cutting board
Preparation
First, take the head of black kale and cut it into strips. Remove any damaged leaves, if present.
From the larger stems, also remove a couple of inches of the stalk, which might remain tough even after cooking.
Don’t throw away still good leftovers, you can use them to enrich vegetable broths.
Wash all the chopped kale well under cold water and set it aside.
Take a sufficiently large casserole, heat a few tablespoons of olive oil; sauté some finely chopped (or grated) onion and a couple of whole garlic cloves with the peel.
You can also add a carrot cut into small cubes. Let it wilt for a few minutes.
Then add the cannellini beans after rinsing them (those who like can pour a few tablespoons of the preservation liquid into the casserole for more flavor).
Adjust the salt and pepper, add a sprig of rosemary and, if you like, some fresh or dried chili pepper.
Pour in some water (or vegetable broth) and let it simmer for about 5 minutes. Then add all the sliced Tuscan kale. Cover with boiling broth (or water).
Cover with a lid to facilitate cooking and let the kale become nice and tender. If during cooking the water has reduced too much, add more a little at a time.
When the kale is tender, add the pasta and cook it. Adjust the salt.
Those who cannot eat carbohydrates will be able to enjoy this bean and black kale soup without problems, it is also good without the addition of pasta.
Or it can be replaced with a couple of potatoes cut into small cubes. You can add them right away to the beans, still raw, so they will cook thanks to the water (or broth). The potatoes will make the soup even creamier.
You can serve your bean soup also with fried or oven-cooked bread croutons.
Once ready, you can choose to serve it as it is or blend it, even only partially, to make it a velouté (obviously in the version without pasta).
Your nice cannellini bean and Tuscan kale soup is ready to warm soul and heart! Enjoy your meal and see you next recipe!
Recipe and Photos Gabry © – all rights reserved
