kale and white bean soup

1 can cannellini beans

3 tablespoons olive oil

3 celery stalks, thinly sliced

3 carrots, chopped

1 Spanish onion, chopped

1 leek (white and green part only), sliced

2 cloves garlic, finely chopped

1 cup farro

2 cups water or more

1 can cannellini beans, drained

1 can diced tomatoes

1 ½ cups vegetable broth

1 zucchini, diced

tomato paste 1 tablespoon

dried thyme 1 tablespoon

¼ tablespoon red pepper

1 bunch kale, leaves stripped from stems and coarsely chopped

1 teaspoon salt

1 tablespoon. black pepper


Blend the contents of 1 can of cannellini beans and water in a blender until smooth.


Heat the olive oil in a skillet overheat. Cook and fry celery, carrots and Spanish onion, then fry in hot oil for 5 minutes until onion softens; Add the garlic and continue cooking for 1-2 minutes until fragrant.


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


Stir kale, 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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