Today's recipe is purely winter: bean soup and kale. Although the cabbage did not like, I buy it for the lavish beauty of its blue-green leaves and for its wrinkled texture, Bouillouses, fleshy. That being said, I love it and I use it all winter, when in season. The prepare in many ways and in soups I think the cabbage taste is enhanced to the maximum.
First of all, if you have never bought the cabbage and do not know how to clean it, I invite you to look at my VIDEO TUTORIAL YouTube in which I'll show you how to clean the cabbage. I will also leave you the recipe of BLACK rehearsed CABBAGE WITH POTATOES.
Yet, I suggest watching all my RECIPES WITH BLACK CABBAGE, to get ideas for pests, pasta and risotto with vegetables by the full nutritional qualities (antioxidant, It contains B vitamins, mineral salts).
Variants and ingredients of bean soup and kale
Now, the combination with beans is a classic Tuscan and Umbrian cuisine. It makes this soup a substantial single dish. Often the soup they add bacon or bacon, but I'd rather not. But if you want to put, you need to add oil when browning the onion and garlic.
As for the bean soup and kale, I used dried borlotti and cannellini beans, but you can safely use those in jar. Like this, It shortens the cooking time greatly, because you will not cook before legumes. You can freeze this soup into portions and suggest that you prepare in advance because, like all soups, with the passage of time takes on flavor.
I added the carrot soup, onions and leeks, so much black pepper and an intense fruity extra virgin olive oil. To give life to a vegetable soup, I like to use bitter and spicy oils, character, Coratina cultivars such as Puglia or Frantoio, typical of central Italy. Indeed, If you want to learn more about the subject “olive oil”, take a look at our SPECIAL on oil always changing,
350 grams of kale (net weight)
250 grams of dried beans or 500 grams of cooked beans (cannellini or borlotti)
1 small onion
1 clove of garlic
1 small carrot
extra virgin olive oil, to taste
salt and pepper, to taste
If you use dried beans, remember to soak them in cold water the night before preparing the soup of beans and cabbage and let it soak for at least 12 hours. Then wash the beans and place in a large pot. Cover with cold water. Cook the beans for at least an hour. Once cooked, remove the beans by storing the cooking water.
Clean the cabbage as you see in my VIDEO TUTORIAL. Wash it carefully and not too finely chop. Prepare a chopped carrot and onion, add a clove of crushed garlic and saute the vegetables in a large pan (once they used clay and I still use them today) in extra virgin olive oil. If you have decided to enrich the soup with bacon or bacon, it's time to add them to the chopped vegetables and brown. Remove the garlic once it is golden brown
When the vegetables are browned, add the cooked beans above, brown well in the oil and add the hot broth of baking the beans. Bring to a boil and, When the beans are soft, salt the soup. Add the cabbage and cook for another 15 minutes. Taste to adjust salt if necessary.
I suggest you prepare the soup with a day in advance. Before serving the soup of beans and black cabbage, some toasted bread slice homemade greased with olive oil and sprinkle the soup with abundant freshly ground black pepper. Bon appétit!
THE RIGHT OIL: The aromatic richness of the kale and the intensity of the beans suggest a pairing with an extra virgin olive oil with a robust taste. We suggest to combine an intense fruity oil, with a bitter taste and a feeling of spicy. The type coratina is a variety of olives that has these characteristics when it is produced in mills that use systems that ensure the highest quality. Il Frantoio Mimì, Modugno, in the province of Bari, It is among them. In this recipe the oil "Mimi" It enhances the flavors of the ingredients plant. We suggest you add a quarter of a spoon. With an intense oil should never overdo in the amounts.