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

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

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
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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).

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