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 / person: 263 kcal
, Fat: 15 g
, Carbohydrate: 18 g

Ingredients

4 person

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Betty Bossi Koch-Center
kochen@bettybossi.ch

White bean soup

1 tbsp olive oil
2 shallots, roughly chopped
2 tin white beans (each approx. 200 g), rinsed, drained
7 dl water
2 sprig 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 pinch 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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