Kale Soup over Garlic Toasted Bread
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 399.9
- Total Fat: 4.0 g
- Cholesterol: 0.0 mg
- Sodium: 155.8 mg
- Total Carbs: 73.6 g
- Dietary Fiber: 14.9 g
- Protein: 18.8 g
View full nutritional breakdown of Kale Soup over Garlic Toasted Bread calories by ingredient
Introduction
Kale Soup over Garlic Toasted Bread, or Zuppa di Cavolo Nero su Fette di Pane all'Aglio: Tuscany is well known for bread soups, in particular the minestra di pane that's common in the center of the region during the winter months, and its cousin, ribollita, which one makes by reheating one's minestra di pane the next day. This soup is instead from Versilia, the coastal region north of the Arno, and involves considerably more garlic than one encounters inland. Kale Soup over Garlic Toasted Bread, or Zuppa di Cavolo Nero su Fette di Pane all'Aglio: Tuscany is well known for bread soups, in particular the minestra di pane that's common in the center of the region during the winter months, and its cousin, ribollita, which one makes by reheating one's minestra di pane the next day. This soup is instead from Versilia, the coastal region north of the Arno, and involves considerably more garlic than one encounters inland.Number of Servings: 8
Ingredients
-
1 pound (500 g) dried cranberry beans
1 medium onion
1 carrot
1 celery stalk
1 tbsp Olive Oil
a handful of parsley
6 cups vegetable stock
2 cups of water
2 cloves garlic
1/4 cup tomato sauce
1 1/2 pounds (650 g) kale
Toasted bread
Directions
To serve 6 you'll need a pound (500 g) of dried cranberry beans, soaked for several hours or over night. Boil them in the vegetable stock and water. When the beans are tender (don't let them fall apart) remove half of them and set them aside. Blend the remainder along with the herbs.
While the beans are cooking, mince a carrot, an onion, a stick of celery, 1 clove of garlic, and a bunch of parsley, and sauté them in the olive oil in a skillet. When the onion has become golden, stir in 1/4 cup of tomato sauce diluted in a half cup of hot water. Season the mixture with pepper and simmer it for a few minutes more, then stir it into pureed beans.
When the pot returns to a boil add coarsely shredded kale (figure 1 1/2 pounds, or about 650 g, for 6). You can also, if you wish, add some diced potatoes at this point. Simmer the soup for about a half hour, by which time the kale will be cooked, then return the reserved beans to the pot and heat through; the soup shouldn't be watery.
While the kale is cooking toast slices of day old Italian whole wheat bread, rub them with garlic, and use them to line your soup bowls. Ladle the soup over the toasted bread and serve it with a cruet of extra virgin olive oil that your diners will be able to sprinkle over their soup.
Number of Servings: 8
Recipe submitted by SparkPeople user CATCH23.
While the beans are cooking, mince a carrot, an onion, a stick of celery, 1 clove of garlic, and a bunch of parsley, and sauté them in the olive oil in a skillet. When the onion has become golden, stir in 1/4 cup of tomato sauce diluted in a half cup of hot water. Season the mixture with pepper and simmer it for a few minutes more, then stir it into pureed beans.
When the pot returns to a boil add coarsely shredded kale (figure 1 1/2 pounds, or about 650 g, for 6). You can also, if you wish, add some diced potatoes at this point. Simmer the soup for about a half hour, by which time the kale will be cooked, then return the reserved beans to the pot and heat through; the soup shouldn't be watery.
While the kale is cooking toast slices of day old Italian whole wheat bread, rub them with garlic, and use them to line your soup bowls. Ladle the soup over the toasted bread and serve it with a cruet of extra virgin olive oil that your diners will be able to sprinkle over their soup.
Number of Servings: 8
Recipe submitted by SparkPeople user CATCH23.