Tuscan Kale Soup

Name: Tuscan Kale Soup
Total time: 3600 s
Yield: Serves 4 servings
Ingredients: 14 oz Tuscan kale (cavolo nero) (about 400 grams); 2 potatoes; 1 onion; 2 carrots; 2 celery stalks; 1 1/2 cups borlotti beans (about 250 grams); 1 cup tomato purée (about 250 grams); 1 bay leaf; 1/2 chili pepper; as needed Water,; Salt, to taste; Extra virgin olive oil, to taste

chiara @chiara76

lombardia

A delicious and warming recipe, perfect for gray and cold days. Enjoy it with a nice slice of toasted bread for a truly amazing one-dish meal.

chiara @chiara76

lombardia

A delicious and warming recipe, perfect for gray and cold days. Enjoy it with a nice slice of toasted bread for a truly amazing one-dish meal.

Saved

Ingredients

1 hour

Serves 4 servings

14 ozTuscan kale (cavolo nero) (about 400 grams)
2potatoes
1onion
2carrots
2celery stalks
1 1/2 cupsborlotti beans (about 250 grams)
1 cuptomato purée (about 250 grams)
1bay leaf
1/2chili pepper
as neededWater,
Salt, to taste
Extra virgin olive oil, to taste

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Steps

1 hour

1

Clean the vegetables. In a food processor, chop the onion, one carrot, and the celery. In a large pot, sauté the chopped vegetables with a drizzle of extra virgin olive oil. In another pot, cook the kale in salted water.
2

Add the diced potatoes, bay leaf, the other carrot sliced into rounds, the kale cut into strips, tomato purée, borlotti beans, and chili pepper to the sautéed vegetables. Cover with the water used to cook the kale and cook everything until the soup thickens a bit.
3

This soup is delicious on its own or served with toasted bread—your choice!