kale and white bean soup

1 tin cannellini beans

3 tablespoons extra virgin olive oil

3 celery stalks, finely chopped

3 carrots, chopped

1 Spanish onion, chopped

1 morning glory (white and light green only), fine minced

2 cloves garlic, minced

1 cup farro

2 cups water or more if needed

1 can cannellini beans, drained and rinsed

1 can tomatoes, diced

1 ½ cups low-sodium salted vegetable broth

1 zucchini, chopped (optional)

1 tablespoon tomato puree

1 tablespoon drying time

¼ teaspoon red pepper flakes

1 bunch cabbage, leaves removed from the stem and finely chopped

1 teaspoon salt

1 tablespoon freshly ground black pepper


Mix the contents of 1 jug and place the cannellini beans and juice in a blender until smooth. .


Heat olive oil in a large frying pan over medium heat. Cook and fry celery, carrots and Spanish onion, then fry in hot oil for 5 minutes until onion softens; add garlic and continue cooking until fragrant, 1 to 2 minutes


Stir farro into vegetable mixture; Add water, pureed cannellini beans, dried cannellini beans, crushed tomatoes, vegetable broth, zucchini, tomato paste, oregano and paprika. Stir the mixture well and bring to a boil; Reduce heat to medium-high, cover pot, and cook until farro is tender, 45 minutes to 1 hour.

Mix the cabbage, salt and pepper in the casserole. If necessary, add more water to cover everything in the casserole and continue cooking until the kale is green and tender, about 30 minutes.

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