Creamy Tuscan Kale and Cannellini Bean Soup
Ingredients
- 5 cups (300 g) Tuscan kale (cavolo nero), washed and cut into thin strips
- 1 cup (200 g) cooked cannellini beans
- 1 medium onion, finely chopped
- 1 clove garlic
- 2 cups (500 ml) vegetable broth
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
- Red pepper flakes (optional)
- Croutons for serving
- 1 cup (100 g) grated Pecorino Romano cheese
- ¾ cup (200 ml) heavy cream or milk
- Freshly ground black pepper to taste
Instructions
-
Prepare the Kale:
Wash the kale thoroughly, remove the stems, and slice it into thin strips. -
Make the Sauté Base:
In a large pot, heat 2 tablespoons of extra virgin olive oil.
Add minced garlic, chopped onion, and red pepper flakes if using.
Sauté for about 3 minutes, until the onion becomes translucent. -
Cook the Kale:
Add the kale to the pot and cook for 5 minutes, stirring occasionally. -
Add the Beans:
Add the cooked cannellini beans. Stir well and season with salt and pepper. -
Cook the Soup:
Pour in the vegetable broth, bring to a boil.
Reduce heat, cover, and simmer for 15–20 minutes. -
Make the Pecorino Sauce:
In a small saucepan, warm the cream (or milk) and add the grated Pecorino Romano.
Stir constantly until you get a smooth, creamy sauce. Season with salt and pepper if needed. -
Prepare the Croutons:
Cut bread into cubes and toast in a pan with a bit of olive oil, a crushed garlic clove, and chopped rosemary.
Cook until golden and crispy. -
Blend the Soup:
Once cooked, blend the soup with an immersion blender until smooth and creamy.
If it’s too thick, add more broth. If too thin, let it reduce on the stove. -
Serve:
Pour the soup into bowls. Add a few beans, drizzle with the pecorino sauce, and top with crispy croutons.
