White bean soup with kale crisps

Name: White bean soup with kale crisps
Prep time: 20 min
Total time: 70 min
Yield: 4
Ingredients: 2 dl sour single cream; 2 shallots; 100 g washed, prepared kale; 2 tbsp olive oil; 2 tin white beans; 2 sprig rosemary; a little nutmeg; ½ tsp salt; a little pepper; 2 pinch salt

winter Soups and stew winter

Total: 1 hr 10 min. | Active: 20 min.

vegetarian, gluten-free

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Ingredients

for 4 person

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

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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