White bean soup with kale crisps

White bean soup with kale crisps

Total: 1 hr | Active: 30 Min.
vegetarian, gluten-free
Nutritional value / people: 263 kcal
, Fat: 15 g
, Carbohydrate: 18 g


4 people


The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

White bean soup

1tbsp olive oil
2 shallots, roughly chopped
2tins white beans (each approx. 200 g), rinsed, drained
7dl water
2sprigs rosemary
2dl sour single cream
a little nutmeg
½tsp salt
a little pepper

Kale crisps

100g washed, prepared kale
1tbsp olive oil
2pinches salt
Purchase ingredients now

How it's done

White bean soup

Heat the oil in a pan. Sauté the shallots. Add the beans and cook briefly. Pour in the water, bring to the boil. Add the rosemary, reduce the heat, cover and simmer for approx. 20 mins. Remove the rosemary, puree the soup. Stir in the sour single cream, season, heat gently.

Kale crisps

Mix the kale, oil and salt, spread on a baking tray lined with baking paper. Bake for approx. 30 mins. in an oven preheated to 130°C (convection).

Our recommendations

Similar recipes


Simply coloured eggs for Easter?

Try our Easter recipes to surprise your loved ones with something extra special – from cakes and roasts to seasonal veggies.

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

This cookbook already exists.

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!