Tuscan Kale Soup
Traditional and Bimby Recipe
It’s a vegan, tasty, complete, healthy, economical, anti-waste dish, perfect for recycling various elements.
The Tuscan Kale Soup is a simple vegetable soup with a delicious flavor, typical of the autumn and winter season.
We will use kale, one of the most nutritious vegetables, along with cannellini beans and various vegetables, and the essential Tuscan unsalted bread, but you can use any type of rustic bread.
Also, if you make more, it’s even better the next day.
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- Cost: Very economical
- Rest time: 15 Minutes
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian Regional
- Seasonality: Autumn, Winter
- Energy 386.51 (Kcal)
- Carbohydrates 59.24 (g) of which sugars 6.71 (g)
- Proteins 13.06 (g)
- Fat 11.86 (g) of which saturated 1.55 (g)of which unsaturated 0.54 (g)
- Fibers 10.53 (g)
- Sodium 545.16 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go shopping
- 10.5 oz Tuscan bread (or other rustic bread of your choice)
- 2 oz onion
- 2 stalks celery
- 5 oz carrots
- 21 oz canned cannellini beans (or boiled with their water)
- 3 bunches kale
- 7 oz potatoes
- 3 tbsps tomato paste
- to taste extra virgin olive oil
- to taste pepper
- to taste salt
Tools
What we need to make the
- 1 Knife
- 1 Cutting Board
- 1 Pot large
Steps
Tuscan Kale Soup
The sauté.
Peel and chop the onion, the 2 carrots, and the 2 celery stalks with a knife.
Heat 4 tablespoons of oil in a saucepan, then add the vegetables, and sauté over medium heat for 5-10 minutes.
Meanwhile, remove the central rib from the kale leaves, wash them, and cut them into strips.
Peel and cut the potatoes into 3/4 inch cubes.
Now that the sauté is browned, add the potatoes to the saucepan and…
the kale leaves, and sauté everything for a few minutes, seasoning with salt and pepper
Add the tomato paste diluted in a glass of hot water, cover, and cook for 30 minutes over low heat.
While the pot is cooking, take half of the boiled beans and blend them,
then add them along with the whole ones, to achieve great creaminess.
Now let’s plate:
I used a bowl, place the slices of bread on the bottom and pour the hot soup over them, let it soften for another 15 minutes until the bread underneath is well softened, then bring to the table.
The Tuscan Kale Soup is ready.
Put half of the drained beans in the Bimby jug and blend for 10 min. speed 10. Gather with the spatula and add to the rest of the other previously drained beans. Do not throw away the cooking water, set it aside as we will need it later.
Wash and dry the jug
Peel and chop the onion, the 2 carrots, and the 2 celery stalks into pieces and put them in the Bimby jug, chop for 10 sec speed 5. Gather with the spatula and add 4 tablespoons of extra virgin olive oil.
Sauté for 4 min. at 230°F reverse spoon speed.
Meanwhile, remove the central rib from the kale leaves, wash them, and cut them into strips, and cut the potatoes into 3/4 inch cubes.
Now that the sauté is browned, add the kale leaves and potatoes to the jug, place the basket instead of the measuring cup, and sauté for 3 min. reverse at 212°F speed 1.
Season with salt and pepper. Add the tomato paste diluted in a glass of hot water, cover with the basket, and cook for another 20 minutes at 212°F reverse speed 1
Add the whole beans with the blended ones and 2 glasses of bean cooking water to the jug. In any case, the ingredients must always be covered with liquid plus a finger.
Cook for another 20 minutes with the basket, 212°F reverse speed 1 Plating: I used a bowl, place the slices of bread on the bottom and pour the hot soup over them, let it soften for another 15 minutes until the bread underneath is well softened and
Today Bimby has helped us again to make the Tuscan Kale Soup
Tuscan Kale Soup: can be stored in the fridge for up to 2 days. If you want to store it in the freezer, skip the step of adding the bread under the soup, and add it when reheating and serving.
FAQ (Frequently Asked Questions)
Tuscan Kale Soup
Can I change the type of legume?
Yes, you can use any type.
