Kale and White Bean Soup
4 servings
45 minutes
Kale and white bean soup is true comfort in a bowl, combining simplicity and depth of flavor. This recipe has its roots in European culinary tradition, where vegetables and legumes form the basis of nourishing and warming dishes. Tender canned beans add thickness to the soup, while curly kale brings a fresh herbal note. A light garlic aroma, complemented by olive oil and crispy toasts, makes this dish special. Perfect for cold evenings or as a light yet hearty lunch. The recipe's versatility is its highlight: the soup can be served on weekdays or dressed up with parmesan for special occasions. Simple ingredients blend so harmoniously that each spoonful warms and delights.
1
Cut the cabbage into 1-centimeter strips. In a medium-sized pot, heat 1 tablespoon of oil over medium heat. Add the onion and cook until soft for about 5 minutes.
- Curly Kale: 450 g
- Olive oil: 2 tablespoons
- Onion: 1 head
2
Add about half of the beans and lightly mash with a fork. Add water and broth, bring to a boil. Add kale, the remaining beans, 1 teaspoon of salt, and 1/4 teaspoon of pepper. Cover, reduce heat, and simmer until the kale is tender, about 20 minutes.
- Canned white beans: 900 g
- Water: 4 glasss
- Chicken broth: 2 glasss
- Curly Kale: 450 g
- Canned white beans: 900 g
- Salt: to taste
- Ground black pepper: to taste
3
Toast the bread. Pour the soup into bowls. Place a toast on top of each bowl and drizzle with the remaining tablespoon of olive oil. Optionally, sprinkle with Parmesan cheese.
- Country bread: 4 pieces
- Olive oil: 2 tablespoons
- Grated Parmesan cheese: to taste