Borlotti beans and Kale soup
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Borlotti beans and Kale soup


1 360g. glass jar of Valfrutta Borlotti beans, picked and canned on the same day
1 head of black cabbage
½ onion 
1 stock cube
4 spoonfuls of grated Parmesan cheese
4 slices of bread
extra virgin olive oil
salt and pepper 

Borlotti beans and Kale soup



Preparation and cooking time

20-45 min

Suitable for

Teenagers, Adults

Recipe for:

4 People


Dinner with friends

Prepare this recipe with:


Sauté the chopped onion in a little oil in a casserole, add the black cabbage, washed and cut into strips and leave to simmer. Once the vegetable water has evaporated, add the Borlotti beans with their water (yes indeed: Valfrutta pulses do not contain preservatives and their covering liquid can be used for cooking), 1 litre of warm water and a stock cube. Leave to simmer for 15'. In the meantime, sprinkle the bread with the cheese and some pepper and grill. Serve the soup in dishes with the cheesy toast. 

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