Bean and Kale Soup

Name: Bean and Kale Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 portions
Ingredients: 1 yellow onion; 7 oz curly kale; 2 garlic cloves; 2 cups vegetable broth; 2 cups dry borlotti beans (or 2.5 times the amount canned, drained); 1/2 tsp salt; 1/2 tsp ground black pepper; 2 tbsp extra virgin olive oil

Prep time: 20 min
Total time: 40 min
Additional waiting time: 24 hours
Keeps: 4 days

Allergens: none listed

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

Ingredients

1 yellow onion
7 oz curly kale
2 garlic cloves
2 cups vegetable broth
2 cups dry borlotti beans (or 2.5 times the amount canned, drained)
1/2 tsp salt
1/2 tsp ground black pepper
2 tbsp extra virgin olive oil

Procedure

Heat levels like (6/9) refer to our induction stove, where 9 is the highest.

Soak the beans overnight or for 24 hours (skip this step with canned beans).

Pressure-cook the beans for 20 minutes, starting once the cooker reaches pressure (with canned beans: just drain and rinse them).

Chop the onion and kale, and press or mince the garlic.

Heat the oil in a pot over medium heat (6/9). Sauté the onion for about 5 minutes, until golden.

Add the kale and cook briefly, then add the garlic and cook for 1 minute.

Pour in the vegetable broth and bring to a boil.

Add 80% of the cooked beans.

Mash the remaining beans and stir them into the soup.

Simmer for another 5 minutes. Season with salt and pepper before serving.

Nutrition per portion

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

Additional notes

With canned beans: no additional soaking time required.