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Portions:

Bean and Kale Soup

Bean and Kale Soup

Prep time: 10 min | Total time: 40 min |

Additional soaking time: 24 hours

Conservation: 4 days |

Portions:

Allergens:

Allergen and nutrition information is approximate: always check the labels of the ingredients you use. More

Ingredients

For the placeholder:

1 yellow onion (chopped)
200 g green kale (chopped)
2 garlic cloves (minced)
2 cups vegetable broth
400 g dry borlotti beans
1/2 tsp salt
1/2 tsp ground black pepper
2 tbsp extra virgin olive oil

Procedure

Cook the soaked borlotti beans in pressure cooker for 20 minutes.

Heat up the oil in a pan and add the chopped onion.

When the onion is golden, add the kale.

Add the minced garlic and cook for a minute.

Add the vegetable broth and bring to a boil.

Add most of the cooked beans.

Mash the remaining beans and add them to the soup.

Add salt and pepper.

Nutritional Information (per portion)

Calories: 451
Carbohydrates: 71 g
Protein: 24 g
Fat: 9 g
Iron: 6.1 mg
Calcium: 200.6 mg

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