White bean soup with kale crisps

White bean soup with kale crisps

Total: 1 hr 10 min. | Active: 20 min.
vegetarian, gluten-free
Nutritional value / people: 263 kcal
, Fat: 15 g
, Carbohydrate: 18 g


4 people


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:

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White bean soup

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

Kale crisps

100 g washed, prepared kale
1 tbsp olive oil
2 pinches salt
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How it's done

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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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