Bordatino - Tuscan Soup with Kale, Dried Beans, and Cornmeal

Name: Bordatino - Tuscan Soup with Kale, Dried Beans, and Cornmeal - Ada M.
Ingredients: 1 plate of soup with beans* 1 plate of soup with black cabbage leaves (kale)* 1 carrot 1/2 onion or 1; 2 cloves of garlic (to taste) 1 tablespoon of oil a pinch of salt 1 tablespoon of fresh chopped rosemary 1 tablespoon of fresh chopped sage about 5 tablespoons of cornmeal (if you want it more like po; add more) tomato concentrate; optional salt quality oil to be added raw directly to the plate when serving

Soups - Bordatino - Tuscan Soup with Kale, Dried Beans, and Cornmeal by Ada M. - Recipia

Bean soup is a comforting and hearty dish, perfect for cool days. We start with the beans, which should be well-cooked, without salt, but with a bay leaf that will add a subtle flavor. If you are using dried beans, don’t forget to soak them a few hours before cooking. If you opt for canned beans, make sure to rinse them well and bring them to a boil with the bay leaf to enhance their taste. Once the beans are almost cooked, you can add salt, which will intensify the flavors. While the beans are boiling, we prepare the kale leaves. They should be blanched in the water where the beans are boiling for no more than 6 minutes to retain their vibrant color and nutrients. After blanching, drain the water and chop them finely. In the same pot where we boiled the beans, add a diced carrot and half a finely chopped onion. If you like garlic, you can add 1-2 cloves, minced. Add a tablespoon of oil, a pinch of salt, and a tablespoon of chopped rosemary. You can also use sage leaves, fresh or dried, depending on your preferences. Let the vegetables soften slightly, then add a ladle or two of the water in which the beans were boiled. After about 5-10 minutes on low heat, add the chopped kale leaves and the cooked beans. Pour in a liter of water or vegetable broth, depending on your preference. Let it boil, and depending on the desired consistency, add cornmeal. You can use between 5 and 9 tablespoons of cornmeal, depending on how thick you want the soup. Stir well at first, then less frequently, as the beans may tend to stick to the bottom of the pot. Let it simmer on very low heat for about 40 minutes, stirring occasionally. If the soup seems ready earlier, you can stop it after 20-30 minutes. You can add a bit of tomato paste or tomato juice, but be careful with the liquid proportions. If you want a more sophisticated version, you can also add celery, but keep in mind that it should be cut as finely as the carrot. If you don’t have kale, you can substitute with curly cabbage or spinach, but you need to be careful with the boiling time to avoid making them too soft. This bean soup is not only delicious but also full of nutrients, taking care of your health in a tasty way. Enjoy your meal!

Ingredients

1 plate of soup with beans* 1 plate of soup with black cabbage leaves (kale)* 1 carrot 1/2 onion or 1
2 cloves of garlic (to taste) 1 tablespoon of oil a pinch of salt 1 tablespoon of fresh chopped rosemary 1 tablespoon of fresh chopped sage about 5 tablespoons of cornmeal (if you want it more like po
add more) tomato concentrate
optional salt quality oil to be added raw directly to the plate when serving

Bordatino - Tuscan Soup with Kale, Dried Beans, and Cornmeal

Ingredients

Tags

Categories