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Bean and black kale soup is a typical dish of Tuscan cuisine. It is a rich, nourishing comfort food with an intense flavor. Cannellini beans are slowly cooked with celery, onion, bay leaf and peeled tomatoes to create a flavorful base. Black kale, with its dark, tough leaves, is added to give a touch of freshness and crunch. The sliced stale bread is used to enrich the texture of the soup.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 4: Soak 300 g of cannellini beans overnight and then boil them with an onion, a bay leaf, a stalk of celery and salt
Step 2 of 4: Chop 1000 g of black kale leaves and stew them with a little oil, salt, pepper and 500 g of peeled tomatoes
Step 3 of 4: In a soup tureen, alternate layers of sliced stale bread moistened with the bean cooking broth, boiled beans and stewed kale with its sauce
Step 4 of 4: Cover and let rest for 1 hour before serving
In summary: Contains nickel · Allergens detected: Gluten
In gray: not detectedDetected
| Average values | Per serving315 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,150 kJ514 kcal | 682 kJ163 kcal |
| Fat | 19.48 g | 6.18 g |
| of which saturated fatty acids | 2.96 g | 0.94 g |
| Carbohydrates | 68.35 g | 21.68 g |
| of which sugars | 5.01 g | 1.59 g |
| Fibre | 15.83 g | 5.02 g |
| Protein | 20.21 g | 6.41 g |
| Salt | 0.22 g | 0.07 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
