Kale cream with cannellini beans and rosemary | Green goodness

cavolo vellutata cannellini rosmarino

Kale cream with cannellini beans and rosemary | Green goodness

What shall I prepare after my evening gym workout? We present a colourful detox kale recipe with a tasteful explosion of flavours, and, ops… it’s very light.

 

Soup | Recommended with bio Organic | Difficulty – Easy | Time 20 mins

 

Ingredients

  • Extra virgin olive oil (obviously)
  • 160g of kale
  • 500g of cannellini beans (tinned)
  • 1 big potato
  • 1 white onion
  • 1/2 lime
  • Black pepper
  • Rosemary
  • Grated Roman pecorino cheese or Parmigiano
  • Salt to taste

 

Process

  • Put the kale, the potato and the onion in a pan with water and cook them until they soften
  • Drain the cannellini, place them in a pan with ½ glass of water and rosemary and cook for 3 minutes
  • Blend the kale, the potato and the onion, adding ½ glass of the water used to cook them, the lime juice (½ glass), a pinch of salt, some rosemary, 2 tbsp of cannellini beans and extra virgin olive oil
  • Serve the green cream adding the remaining cannellini beans, some black pepper, the grated roman pecorino and finish with extra virgin olive oil