Ingredients
1/2 Onion
Chopped Garlic
Olive Oil
Kale, cut into ribbons
Tin of White Beans, rinsed
Chicken or Vegetable Broth
Red Pepper Flakes
Method
Sources
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Tuscan white beans — ribollita, pasta e fagioli, cassoulet
Mild fermented soybean paste — soups, glazes, dressings
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
Professional-grade blender — silky purees, hot soups, nut butters
Premium German stovetop pressure cooker — spring-valve precision
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Tuscan white beans — ribollita, pasta e fagioli, cassoulet
Mild fermented soybean paste — soups, glazes, dressings
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
Professional-grade blender — silky purees, hot soups, nut butters
Premium German stovetop pressure cooker — spring-valve precision
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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In a soup pot, saute the onion and garlic until soft Add the kale, and continue sauteing until the kale has wilted. Add the white beans, and then the the broth and/or enough water to make the desired soup thickness. Simmer about 15-20 minutes, add in the pepper flakes, and cook about 5 minutes longer