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Lentil soup with kale

When I went to the farmer’s market this morning, I didn’t have a clear idea of what I wanted to make for lunch. I opted for Tuscan kale also called Lacinato kale or black kale or Nero Toscana and decided to make a soup.

To trim the kale take each leaf of kale and run a sharp knife down both sides of rib, starting at fat end and sliding the knife down. Repeat for the entire bunch and discard ribs. Or do as I do and grab the stem with one hand and run your index finger and thumb of the other hand along the rib and pull from the fat end to the top tearing the leaves. Quicker.

prep time 10 min     cook time 45-50 min
ingredients for 6
  • 350g lentils
  • 2 l of water or vegetable broth
  • 1 bunch of Tuscan kale
  • 1 celery stick, cut into rounds
  • 1 carrot, cut into rounds
  • 1 onion, diced
  • 1-2 garlic cloves, minced
  • mix of aromatic herbs minced: oregano, marjoram, loose leaf parsley
  • 1 tablespoon tomato paste
  • 2 tablespoons extra vergin olive oil
  • salt and pepper
  • slices of crusty bread

1. Destem and chop the kale and rinse the lentils.

2. Heat the oil in a large pot. Add in the onion, garlic and herbs and cook for 3-5 minutes until translucent.

3. Add in the celery and carrot and cook for 2 more minutes.

4. Stir in the lentils and add salt and pepper.

5. Top with vegetable broth and tomato paste.

6. Lower heat and let simmer for about 30 minutes. The cooking time depends on the variety of lentils you use.

7. Stir in kale and cook for 5-8 minutes until kale has wilted.

8. Serve warm with bread.

Tip: For your carbs instead of bread you can use soup pasta like ditalini or conchigliette.

Tip: A little bit of peperoncino will give this soup some kick 🙂

FOR GLUTEN FREE ALTERNATIVE use appropriate bread or pasta

BUON APPETITO!

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Creamy cauliflower soup

These kind of creamy  soups or veloutés can be used as a light main course or as an appetizer.

Prep time 10 min     Cook time 30 min
INGREDIENTS FOR 5-6
  • 1 cauliflower, cut into florets
  • 3-4 carrots, peeled and cut into rounds
  • 500ml water
  • 1 onion, chopped
  • 1 garlic clove, minced
  • olive oil
  • salt, pepper
  • curry powder (optional)
  • chili pepper or peperoncino oil
  • loose leaf parsley
  • grilled bread cubes (or croutons)

1. Add salt to the water and let it boil.

2. Put some oil in a large pan or pot and add the onion, garlic,  carrots and cauliflower and let simmer for a few minutes.

3. Add slowly the boiling water until the veggies are covered.

4. Add salt, pepper and curry powder and let cook covered for 20-25 minutes. Stir occasionally.

5. Take off the heat and blend with a stick blender directly in the pot.

6. Pour the creamy soup into your bowl and garnish with chopped parsley , olive oil or peperoncino oil and grilled bread cubes.

FOR A GLUTEN FREE ALTERNATIVE: leave out the bread or use appropriate bread

BUON APPETITO!

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Tuscan bean and veggie soup

Soups are my go to in these gloomy autumn days. Today at the market I found black kale also called Nero Toscana and decided to pair it with beans for a hearty soup.

Prep time 20 min     Cook time 1h (less if using canned beans)
INGREDIENTS FOR 6
  • 300g beans cooked in their liquid (or canned beans)
  • a bunch of black  kale, stemmed and chopped
  • a small red cabbage, cut into medium size stripes
  • 2-3 carrots, peeled and diced
  • 3 potatoes, peeled and diced
  • 1 onion, chopped
  • peperoncino
  • 3-4 tomatoes, diced
  • extra vergine olive oil
  • salt and pepper
  • 125g of pancetta or bacon
  • grated Pecorino cheese
  • slices of stale bread

1. Fry the onion until translucent about 5-7 minutes, add the pancetta cut into cubes and some peperoncino. Start with a few seeds and a little bit of skin. You can add more later if needed.

2. Add the carrots and potatoes, cabbage and kale and  finally the tomatoes.

3. Cover the veggies with the liquid of the beans, check the salt and let simmer for about 25 minutes at low heat. If using canned beans, cover the veggies with water.

4. Blend half of the beans and add them to the soup. Continue to simmer for 25 minutes.

5. Add the remaining beans.

6. Put slices or cubes of stale (or grilled ) bread in the soup bowl and start ladling soup on top of them. Add some Pecorino cheese and let rest for a few minutes.

FOR THE VEGETARIAN ALTERNATIVE leave out the pancetta

FOR THE GLUTEN FREE ALTERNATIVE leave out the bread or use appropriate  bread

BUON APPETITO!