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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.
Soak 300 g of cannellini beans overnight and then boil them with an onion, a bay leaf, a stalk of celery and salt
Chop 1000 g of black kale leaves and stew them with a little oil, salt, pepper and 500 g of peeled tomatoes
In a soup tureen, alternate layers of sliced stale bread moistened with the bean cooking broth, boiled beans and stewed kale with its sauce
Cover and let rest for 1 hour before serving
Casserole Dish
Knife
Cutting Board
Italia, Toscana
| Energy (kcal) | 162.75 |
| Carbohydrates (g) | 21.64 |
| of which sugars (g) | 1.58 |
| Fat (g) | 6.17 |
| of which saturates (g) | 0.95 |
| Protein (g) | 6.42 |
| Fibre (g) | 5 |
| Salt (g) | 0.06 |
This product cannot be shipped to the selected country
This product cannot be shipped to the selected country
This product cannot be shipped to the selected country
