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Borlotti bean & kale soup with ricotta toast
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Prep Time:
20 minutes
Cook Time:
80 minutes
Total Time:
100 minutes
Nutritious kale and beans elevate this soup to superfood status with bold flavors.
Ingredients:
  • 180g (1 cup) dried borlotti beans
  • 18.20 gm olive oil
  • 1 large brown onion, finely chopped
  • 2 carrots, peeled, finely chopped
  • 2 celery sticks, finely chopped
  • 2 garlic cloves, crushed
  • 2 tsp fresh thyme leaves
  • 1/4 tsp dried chilli flakes
  • 22.20 gm no-added-salt tomato paste
  • 400g can no-added-salt diced tomatoes
  • 1.25L (5 cups) water
  • 1 bunch kale, stalks trimmed, shredded
  • 8 thin slices sourdough baguette
  • 85g (1/3 cup) fresh low-fat ricotta
Instructions:
  • In a bowl, gently submerge beans in cold water and let rest for 8 hours. Drain beans.
  • In a large saucepan over medium heat, warm the oil. Add onion, carrot, and celery. Cook for 6-7 minutes until soft, stirring occasionally. Add garlic, thyme, and chilli flakes, stir for 1 minute until aromatic. Mix in the tomato paste and stir for another minute until combined.
  • Combine the beans, tomato, and water in a saucepan and bring to a boil. Reduce heat and simmer partially covered for 1 hour until beans are tender, adding more water if needed. Stir in the kale and cook for 5 minutes until wilted. Season with pepper to taste.
  • Toast baguette slices until they are golden brown, then generously spread them with creamy ricotta.
  • Ladle the soup into bowls and garnish with ricotta toast on the side.

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