Sopa de Feijão Branco com Couve (White Bean & Kale Soup)

Name: Sopa de Feijão Branco com Couve (White Bean & Kale Soup)
Cuisine: Portugal
Ingredients: 300 g Dried white beans (soaked overnight); 400 g Kale (thinly sliced); 600 g Potatoes (cubed); 1 large Onion (chopped); 3 Garlic cloves; 60 ml Olive oil; 1 Bay leaf; 2 L Water or vegetable stock

A recipe from Portugal.

🇵🇹 PortugallunchsouponePotvegetariancomfortFoodbudget

Sopa de Feijão Branco com Couve (White Bean & Kale Soup)

Nutrition (per serving)

260Calories

12 gProtein

38 gCarbs

8 gFat

4 gSugar

750 mgSalt

Ingredients

300 g Dried white beans (soaked overnight)
400 g Kale (thinly sliced)
600 g Potatoes (cubed)
1 large Onion (chopped)
3 Garlic cloves
60 ml Olive oil
1 Bay leaf
2 L Water or vegetable stock

Method

Drain soaked beans. In large pot heat 30 ml olive oil. Sauté onion and garlic until soft. Add beans, bay leaf and water/stock. Bring to boil, skim foam, simmer covered 1–1.5 hours until beans tender.
Add cubed potatoes. Simmer 20 minutes until potatoes soften. Mash some beans/potatoes lightly to thicken soup.
Stir in thinly sliced kale. Simmer 8–12 minutes until kale tender but bright. Season generously. Serve with final raw olive oil drizzle and bread.