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White bean and Kale soup – Minestra di fagioli e cavolo nero

White bean and Kale soup – Minestra di fagioli e cavolo nero

White bean and kale soup is a delicious warm dish that I highly recommed when the cold season comes. I have to say that during the last few days here in Brussels we have been experiencing a drastic temperature drop, and the days have started being shorter…and I immediately felt the urge to have a warm soup to help me going through the season change! When it comes to soups, I never know what to choose from but this time I just needed white bean and kale soup! I think you’ll also need it if you are reading this in the right emisphere…and if not, save it for later, I am sure you will appreciate 🙂


White bean and kale soup is lovely as well for its basic, peasant character. It is a very simple and poor dish that well conveys the idea of ancient, rustic traditions. This soup, nutritious and absolutely perfect both for vegetarians and vegans, mixes two ingredients that I adore : the crunchy kale and the creamy white beans. I know this is a typical dish from Tuscany but to be honest I have eaten it at home with my parents so many times without asking myself whether it was a reinterpretation or not of the original one. In any case, it is delicious, which is the most important thing, isn’t it? A dish that can easily fix an autumn/winter dinner and – very important – that can be prepared in advance and warmed up just before serving it!

white bean and kale soup

How should you prepare white bean and kale soup?

I’ll start by saying that there are many variants and small details that can be changed, starting from the beans. I used canned beans this time because I had a lot at home, but you can use dried ones. In that case, remember to soak them for 12 hours in water, drain them afterwards and then boil them for around an hour with a clove of garlic, an onion, some bay leaves. Afterwards you can choose whether to blend half of the beans to increase the creaminess of the soup if you want, or like me, you can leave them whole.

To prepare the soffritto, you can use onions, leek, celery…I prefer mixing a shallot with a carrot and let cook until it gets pretty soft.  As I don’t use dried beans, I prepare a vegetable stock and I use it to cook the vegetables, otherwise you can use the cooking water of the beans.

The recipe I propose here is vegetarian but I know sometimes my mom adds some slices of pancetta to give a crunchy touch to the soup, even if it is not mandatory at all. If you like it, I think it enriches it even more and it’s very tasty, but I mean, this soup is already tasty by itself, so whatever you chooses to do, you barely risk to go wrong!

white bean and kale soup

And now,let’s see what we need!

White bean and kale soup recipe

Ingredients

10 oz (300 gr.) Kale leaves
1 shallot/leek/onion
2/3 bay leaves
1 carrot
3 tpbs extra-virgin olive oil
33 fluid oz (1 liter) vegetable stock
8,5 oz (250 gr) white beans (if canned, otherwise 14 oz /400 gr. )
4 tbsp tomato paste
salt/pepper

 

Method

If you haven’t used dried beans (if you have, just use their cooking water) , bring your stock to a simmer in a large pot.

Peel and slice the shallot and the carrot. In a large and deep pot/pan, heat the olive oil. When it starts sizzling, add the carrot, the shallot and the bay leaves and cook over medium/low heat until soft – usually ten/fifteen minutes. Add a couple of ladles of warm water or stock during the cooking.

white bean and kale soup

In the meantime, wash and clean the kale leaves one by one, under running water. Drain and dry them and afterwards cut them in – not too thin – stripes.

When the carrot and shallot are soft enough, add the kale and a little bit of salt. Let cook until wilted – it will take around half an hour, during which you should add water or stock  every now and then to be sure the kale is well covered. Stir from time to time.

white bean and kale soup

Now it’s time to add the tomato paste and the beans. Stir well and cover everything with some more ladlefuls of stock/water.  Let cook for around 10 minutes more and taste from time to time to decide whether you need more salt or not.

white bean and kale soup

In the meantime, toast the bread in the oven at around 180 C/356 F.

When the soup is ready, add a sprinkle of pepper and take off heat. Wait some minutes before serving it together with the bread.

white bean and kale soup

 

Autumn is not that bad if you grant yourself such comforting recipes, like this one or why not? A good mushroom soup, or else a pumpkin risotto with gorgonzola?

 

And if you are a foodie like me, why don’t you meet me on Facebook, Instagram or Pinterest…and subscribe to my blog to never miss a recipe? 🙂

 

White bean and Kale soup

2017-11-02
: 4
: 15 min
: 55 min
: 1 hr 10 min
: easy

A tasty vegetarian soup that mixes the crunchy kale and the creamy white beans to warm you up during cold days!

By:

Ingredients
  • 10 oz (300 gr.) Kale leaves
  • 1 shallot/leek/onion
  • 2/3 bay leaves
  • 1 carrot
  • 3 tpbs extra-virgin olive oil
  • 33 fluid oz (1 liter) vegetable stock
  • 8,5 oz (250 gr) white beans (if canned, otherwise 14 oz/400 gr. )
  • 4 tbsp tomato paste
  • salt/pepper
Directions
  • Step 1 Peel and slice the shallot and the carrot.
  • Step 2 In a large and deep pot/pan, heat the olive oil.
  • Step 3 When it starts sizzling, add the carrot, the shallot and the bay leaves and cook over medium/low heat until soft – usually ten/fifteen minutes.
  • Step 4 Add a couple of ladles of warm water or stock during the cooking.
  • Step 5 In the meantime, wash and clean the kale leaves one by one, under running water.
  • Step 6 Drain and dry them and afterwards cut them in – not too thin – stripes. 
  • Step 7 When the carrot and shallot are soft enough, add the kale and a little bit of salt. Let cook until wilted – it will take around half an hour, during which you should add water or stock  every now and then to be sure the kale is well covered. Stir from time to time. 
  • Step 8 Now it’s time to add the tomato paste and the beans. Stir well and cover everything with some more ladlefuls of stock/water. 
  • Step 9 Let cook for around 10 minutes more and taste from time to time to decide whether you need more salt or not. 
  • Step 10 In the meantime, toast the bread in the oven at around 180 C. 
  • Step 11 When the soup is ready, add a sprinkle of pepper and take off heat.
  • Step 12 Wait some minutes before serving it together with the bread. 

 



4 thoughts on “White bean and Kale soup – Minestra di fagioli e cavolo nero”

  • This reminds me the soups my nonna made me as a child….I have always loved the white beans! Thank you for posting this, so many memories.

  • That looks and sounds delicious , I make white beans soup , usually with some tomayo sauce and onions…I am really curious to try this one. I think my kids would love it too.

    • Hello Josh! I also love a good white bean soup with onions and tomatoes, my mom used to make it like this as well 🙂 I am sure you and your kids will love this version too !!

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