Tuscan Bean Soup with Kale Recipe | Food

Local varieties of kale are also traditionally grown in Tuscany Cavolo Nero – Tuscan kale. Here, in Lithuania, they also grow perfectly even in winter. The leaves are dark green and blistered, which makes them particularly resistant to frost and resistant even to sub-zero temperatures and snow.

This soup also calls for other seasonal vegetables: leeks and squash. Spices also play an important role in the soup: bay leaves and dried thyme, without which the soup would not be so tasty.

1. Prepare the vegetables. Peel and roughly chop the garlic, wash the leeks well and cut into rings. Cut the pumpkin into small cubes.

2. Fry the onion and garlic in olive oil heated in a pan until well fried, then add the chopped pumpkin and fry while stirring. Pour the broth over the fried vegetables, throw in the bay leaves, hard cheese skin, add thyme, boiled or canned beans and bring to a boil. Reduce the heat and simmer for about 5 minutes.

3. Pour a few ladlefuls of the soup into the blender and mix well to a liquid consistency. Pour the pureed part of the soup into the thickener, this way you will make the soup naturally. Then add the spinach leaves that have been removed from the stem to the soup. Bring the soup to a boil and cook for another 5 minutes. Season the boiled soup with basil pesto sauce, remove the cheese rind and bay leaves from the soup.

4. Serve the soup drizzled with olive oil and grated cheese.

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