Bean, Tuscan kale and cocoa creamy soup
Prep time
Cook time
Total time
: Soups
  • Kidney beans cooked
  • 1 leek, finely chopped
  • ⅘ black Tuscan kale leaves
  • 1 good tablespoon of unsweetened cocoa
  • ½ tablespoon of peanut butter
  • ½ tablespoon of cane sugar
  • about 1 liter of vegetable broth
  • 2-3 tablespoons of olive
  • salt and pepper
  • crème fraîche or Greek yoghurt to serve
  1. With the vegetable mill reduce the kidney beans into a cream, leaving 2-3 tablespoons on the side;
  2. In a pot cook the chopped leek in the olive oil for 1-2 minutes;
  3. Reduce the heat and then add the cocoa and the peanut butter, stir;
  4. After a few seconds, add the bean cream and the broth, salt and pepper;
  5. Chop the leaves of the Tuscan kale coarsely, eliminating the hardest part, add into the soup and cook over a low heat until the Tuscan kale is tender;
  6. Serve the soup with some whole beans and a drizzle of olive oil, and if you like some crème fraîche or Greek yoghurt.
Recipe by La petite casserole at