‘A busy back-to-work day calls for this delicious kale and bean soup, perfect for a quick weekday meal. Nothing like healthy homemade comfort food . Kale grows locally and is abundant with different varieties available in the market.’
For this delicious soup you will need:
8 cups boiling water
An organic stock cube
Quarter teaspoon salt (leave out if you prefer)
4 cloves garlic,peels and crushed
10 Kale leaves remove the middle stalk
1 middle sized onion, finely chopped
1 can cannellini beans, remove water, rinse and drain
4 thick slices Maltese bread
4 spoons olive oil
A pinch of bicarbonate of soda
Juice of one lemon
Grated rind of one lemon
2 mature peppered cheeses (gbejna)
One fresh soft gbejna per person
Lots of fresh ground pepper
Saute the onion and crushed garlic in some olive oil in a large pot. Add the chopped up kale and top up with the boiling water until the leaves are fully immersed. Lower the heat and leave on a gentle boil for half an hour. Add half the lemon juice and lemon rind. stir and turn off heat. Allow to cool and use a hand blender, pulse and whiz making sure that you do not over-blend as the soup is more delicious with the different consistencies. Add the cannellini beans keeping some aside for garnish.
Brush some olive oil on to the bread slices. Rub the slices with some garlic. Spread the peppered cheese and if you are using peppered gbejna grate it and spread it over the surface. Bake the bread slices at 200C for around 10 minutes. Do not allow to burn or get too crusty.
Place a slice of bread in the bottom of each soup bowl. Pour the heated soup onto the bread. Place a fresh gbejna in each soup bowl. I also made some croutons from local sourdough and garnished with cannellini beans and croutons.
This is delicious and a meal in itself, no need for a main course. Lots of garlic is needed and yet it does not taste too strong.
I use fresh kale and gbejna cheeselets by Big Fresh Mosta, all natural stock cubes by OXO, kitchenware by K & Co Ltd