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🍽️ Italian Bean Soup with Black Kale

378 kcal · 30 min · 4 servings

Ingredients

• 400 g dried white beans (soaked overnight)
• 1 Cavolo Nero (black cabbage); approx. 500 g
• 3 starchy potatoes
• 2 carrots
• 3 tomatoes
• 1 stalk celery
• 2 onions
• 2 garlic cloves
• 1 sprig rosemary
• olive oil (cold pressed)
• 400 ml vegetable broth
• 300 g stale white bread (cut into pieces)
• salt
• pepper (freshly ground)

Instructions

1. 1. Place the beans in a bowl and cover them with water.
2. 2. Let the beans soak overnight.
3. 3. Drain the soaking water the next day.
4. 4. Cook the beans in fresh water for 50 to 60 minutes until tender.
5. 5. Wash all the vegetables thoroughly.
6. 6. Remove any tough stems or dirty leaves.
7. 7. Peel the vegetables if necessary.
8. 8. Cut the vegetables into small pieces or strips.
9. 9. Finely chop the vegetables if the recipe requires it.
10. 10. Peel the onion.
11. 11. Peel the garlic.
12. 12. Cut the onion into small cubes.
13. 13. Cut the garlic into small cubes.
14. 14. Heat 3 tablespoons of olive oil in a large pot.
15. 15. Add the onion cubes to the hot oil.
16. 16. Add the garlic cubes to the pot.
17. 17. Add rosemary.
18. 18. Sauté the onions, garlic, and rosemary gently.
19. 19. Add the remaining prepared vegetables to the pot.
20. 20. Sauté the vegetables gently as well.
21. 21. Season the mixture with salt to taste.
22. 22. Season the mixture with pepper to taste.
23. 23. Take three quarters of the cooked beans from the cooking water.
24. 24. Puree these beans until smooth.
25. 25. Set aside the remaining whole beans.
26. 26. Add the bean puree to the vegetables in the pot.
27. 27. Pour in about 400 milliliters of vegetable broth.
28. 28. Simmer the soup over low heat for about 1 hour.
29. 29. Add the reserved whole beans 5 minutes before the end of the cooking time.
30. 30. Add the bread 5 minutes before the end of the cooking time.
31. 31. Serve the soup drizzled with 1 tablespoon of olive oil, if desired.
32. 32. Alternatively, you can garnish the soup with freshly chopped onions.
33. 33. Prepare the soup the day before, as is customary in Tuscan tradition.
34. 34. Reheat the soup the next day.

Nutrition per serving

• kcal: 378
• Protein: 12 g · Fett/Fat: 9 g · Carbs: 61 g