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White bean soup with kale crisps
30 m active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 263
  • Fat about 15g
  • Carbohydrates about 18g
This is needed
This is needed for 4 people
White bean soup
  • 1 tbsp olive oil
  • 2 shallot, roughly chopped
  • 2 tins white beans (each approx. 200 g), rinsed, drained
  • 7 dl water
  • 2 sprigs rosemary
  • 2 dl sour single cream
  • 0.5 tsp salt
  • a little nutmeg
  • a little pepper
Kale crisps
  • 100 g washed, prepared kale
  • 1 tbsp olive oil
  • 2 pinches salt
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And that's how it's done
And that's how it's done
White bean soup
Heat the oil in a pan. Sauté the shallots. Add the beans and cook briefly. Pour in the water, bring to the boil. Add the rosemary, reduce the heat, cover and simmer for approx. 20 mins. Remove the rosemary, puree the soup. Stir in the sour single cream, season, heat gently.
Kale crisps
Mix the kale, oil and salt, spread on a baking tray lined with baking paper. Bake for approx. 30 mins. in an oven preheated to 130 °C (convection).