Black kale soup and unsalted bread croutons, as they say in Tuscany, or unsalted, fried with rosemary, a delight, trust me. Black kale, known as Tuscan kale or palm tree kale due to its leaves arranged similarly to palm fronds, lacks the typical head of other cabbages. You can find it on the market in late autumn or early winter. Folks, it’s getting cold here, and I found this bunch of black kale at the market. Since I love it so much, I took it consoling myself that unfortunately, it’s also the last of the season. I think they will disappear from the fruit and vegetable stalls next week.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 40 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 293.99 (Kcal)
- Carbohydrates 36.21 (g) of which sugars 7.04 (g)
- Proteins 9.06 (g)
- Fat 13.03 (g) of which saturated 1.74 (g)of which unsaturated 0.14 (g)
- Fibers 8.74 (g)
- Sodium 1,645.80 (mg)
Indicative values for a portion of 350 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
- 10.6 oz black kale
- 10.6 canned Borlotti beans
- 1 onion
- 2 cloves garlic
- 1 carrot
- 1 stalk celery
- 1 chili pepper
- 6 leaves sage
- 1.4 oz tomato puree
- 0.7 oz tomato paste
- 3.5 oz extra virgin olive oil
- 2 sprigs rosemary
- 3.5 oz Tuscan bread (unsalted)
- 0.3 oz salt
- 28.2 oz water
- 2 stalks celery
- 1 onion
- 2 carrots
- 0.2 oz salt
Tools
- Pot
- Chopper
- Pan
- Potato Peeler
Steps
I prepare the broth right away before starting the kale soup, at least 30 minutes in advance, with carrots, onion, and celery that I will chop at the end of cooking to add to the soup.
I peel the onion with the carrot and, together with the celery stalks and salt, cook in a covered pot over medium heat for 30 minutes.
After the time has elapsed, let it cool for a few minutes.
Place the carrots, onion, and celery in the chopper.
Blend into a cream and set aside.
Chop the celery, carrot, and onion and, together with the garlic, EVO oil, and a pinch of chili pepper, brown in the pan for a few minutes.
Add the tomato with the paste and let blend for 5 minutes.
Now add the Borlotti beans,
and immediately after the black kale cut into pieces, after cleaning it from the tougher stems and washing it in plenty of water.
Add the salt and the previously prepared vegetable broth.
Cook for 20 minutes covered over medium heat.
Add the carrot, onion, and celery cream you blended earlier.
Mix and let rest for a few minutes before serving the black kale soup.
I bought some unsalted bread for my croutons, which go well with the soup.
I sliced and then cubed the unsalted bread, put it in the pan with sprigs of rosemary and 2 tablespoons of EVO oil, until they are golden on all sides.
And here it is, the black kale soup with croutons ready.
Advice
I would also like to recommend my Ribollita recipe.
https://blog.giallozafferano.it/vaipinacucina/ribollita-toscana/
https://blog.giallozafferano.it/vaipinacucina/ribollita-toscana/
https://blog.giallozafferano.it/vaipinacucina/ribollita-toscana/
https://blog.giallozafferano.it/vaipinacucina/ribollita-toscana/
FAQ (Questions and Answers)
Can I use cannellini beans instead of Borlotti beans in the black kale soup?
Yes, of course, you can also use cannellini beans in the black kale soup. Any other type of beans will be fine, according to personal taste.
Is it necessary to make croutons with unsalted bread for the black kale soup?
No, absolutely not, the choice of bread is a personal preference. Any rustic bread will be perfect for the black kale soup.
