Tuscan Kale, Chickpea, and Cannellini Bean Soup

Name: Tuscan Kale, Chickpea, and Cannellini Bean Soup
Yield: Serves 4 servings
Ingredients: 2 bunches Tuscan kale (cavolo nero); 2 cans (14 oz/400 g each) cannellini beans; 1 can (14 oz/400 g) chickpeas; 1/2 leek; Tomato paste; Extra virgin olive oil; Salt; Black pepper

Paperofam @cook_9028829

Padova

Tuscan Kale, Chickpea, and Cannellini Bean Soup

Paperofam @cook_9028829

Saved

Ingredients

Serves 4 servings

2 bunchesTuscan kale (cavolo nero)
2 cans(14 oz/400 g each) cannellini beans
1 can(14 oz/400 g) chickpeas
1/2leek
Tomato paste
Extra virgin olive oil
Salt
Black pepper

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Steps

1

Slice the leek and sauté it in olive oil until softened.
2

Clean the kale by removing the tough central stems. Wash, slice into thin strips, and add to the pan. Sauté until it wilts and reduces in volume.
3

Heat one can of cannellini beans, blend until smooth, and add to the pot along with diluted tomato paste and the other can of whole cannellini beans.
4

Add enough water to cover all the kale. Season with salt and pepper. Cook for about 40 minutes.
5

Add the chickpeas and cook for another 10 minutes. Serve hot, preferably with a pinch of red pepper flakes.