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,
