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Italian kale soup with cannellini beans and Prosciutto

Course Main Course
Cuisine Italian
Prep Time 25 minutes
Cook Time 20 minutes
Servings 2
Author Claudia Rinaldi

Ingredients

  • 1 medium bag black kale
  • 2 cups vegetable broth or water with 2 teaspoons of salt
  • 1 can pre-cooked cannellini beans
  • 6 slices Prosciutto
  • 1 rosemary sprig
  • extra virgin olive oil
  • salt

Instructions

  1. Bring a big pot of water with 2 tablespoons of salt to a boil.

  2. Clean the kale leaves by removing and discarding the stems.

  3. Toss the kale in boiling water and cook it for fifteen minutes. Drain the cooked kale.

  4. Blend the kale leaves, the broth - or water and salt, or the water where you cooked the kale - and a teaspoon of olive oil. Taste for salt, but don't make it too sapid: you'll add Prosciutto flakes!

  5. Pulse until smooth and creamy. Stop for a minute and admire that intense and bright green color!

  6. Heat a large pan, add the Prosciutto slices in one layer, and brown, medium/low heat, until both sides have a slight crust - 1-2 minutes per side. Remove the slices and set them aside. Don't worry if they look soggy: they'll get crispier when they dry. Cut the Prosciutto into flakes - I ripped them into pieces with my hands.

  7. Add two tablespoons of olive oil to the pan and the rosemary sprig, and cook for a few minutes to infuse the oil.
  8. Add the beans, drained, and sauté them for a couple of minutes, medium heat. Taste them for salt.

  9. If you made it ahead of time, heat the kale cream. Pour it into two bowls. Add the beans and the Prosciutto flakes, and serve your soup hot.