Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.
About the recipe
Bean soup with kale is a substantial recipe, made to warm and nourish well.
On many Portuguese tables, it appears as a hearty starter or as a simple meal accompanied by bread.
Ingredients
- 2 cups of cooked red or butter beans
- 2 diced potatoes
- 1 chopped onion
- 2 cloves of garlic
- 1 carrot sliced
- 1 bunch of kale in strips
- 80 ml of olive oil
- 1 bay leaf
- Salt and pepper
Preparation method
- Sauté onion, garlic, and bay leaf in olive oil.
- Add potatoes, carrot, and part of the beans.
- Cover with the bean cooking broth and cook until the potato softens.
- Blend part of the soup to thicken.
- Add the remaining beans and the kale.
- Cook for a few more minutes and finish with olive oil.
Tips from Empório Portugal
- Beans cooked with their own broth add more flavor.
- The soup should be creamy but still have visible beans.
- Be careful with the salt if using pre-seasoned beans.
Possible substitutions in Brazil
- Carioca beans can be used in Brazilian adaptations.
- Kale can be well substituted with collard greens.
Pairing
Rustic bread and young red wine. Content intended for those over 18 years old. Drink responsibly.
Editorial note from Empório Portugal
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like all traditional recipes, it may vary according to region, family, and cook.
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