Recipe Italian Kale Soup
This italian kale soup or zuppa valdostana hails from the italian alps and as one of our recipe testers reminded us reflects both the frugality of italian peasant food while highlighting the importance of cheese to the swiss and french translation.
Recipe italian kale soup. Turn soup off and immediately ladle out 2 cups of hot broth into a blender. Add onion celery and leek and cook until slightly soft 6 minutes. Add kale and saute stirring until wilted.
Cook for 10 minutes stirring occasionally until softened. Meanwhile brush the ciabatta with 1 tbsp of the oil and toast on a hot griddle pan or under a hot grill for 1 2 minutes each side until browned. In a large pot heat olive oil.
Add garlic and onion. Bring to the boil and add the cabbage then simmer for 5 minutes. In a large pot over medium heat heat oil.
Add the cream cheese and blend until melted. Kale is one of the best kinds of. Ribollita italian bread soup this tuscan cuisine is traditionally made by reheating leftover minestrone or vegetable soup from a prior meal and adding bread.
Remove with a slotted spoon. Stir back into soup and serve. Add the kale and beans and cook for a further 5 minutes.
Add the onion celery carrots salt oregano basil and red pepper flakes. Cook 2 minutes longer. In a large skillet cook sausage over medium heat 6 8 minutes or until no longer pink breaking into crumbles.