Creamy Escarole and Kidney Bean Soup
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 22mins
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- Serves
- 4
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- Calories
- 547
The rich and slightly bitter taste of escarole combines with kidney beans to create a balanced union of flavours. The result is a healthy and authentic dish to be served with crostoni (pieces of bread) toasted in the oven with a drizzle of olive oil and rosemary, all accompanied by the creamy taste of lard.
recipe updated Jan 30, 2024
Ingredients
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- Celery stalk
- 1
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- Onion
- 150 g
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- Carrot
- 100 g
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- Escarole
- 700 g
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- Extra virgin olive oil
- 2 tablespoons
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- Vegetable stock
- 700 g
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- Canned red kidney beans
- 400 g
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- Lard
- 150 g
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- Fresh rosemary
- 1 sprig
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- Baguette
- as needed
Tools
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kCook Multi
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Medium bowl
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Kcook bowl
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Plate
Step preview
- Fit thick slicing disc (5) to direct prep attachment
- Fit direct prep attachment to kCook Multi
- Fit max blade to kCook bowl
- Add extra virgin olive oil to the kCook bowl
- Fit kCook bowl to kCook Multi
- Attach lid to kCook bowl
- Heat with filler cap removed - 140°C, speed 3
- Turn direct prep attachment to position 1
- Slice celery stalk, onion and carrot into the kCook bowl with direct prep attachment
- Turn direct prep attachment to position 2
- Cook with filler cap removed - 5 min, 140°C, speed 2
- Then add escarole, vegetable stock and canned red kidney beans to the kCook bowl
- Season
- Cook - 10 min, 98°C, speed 3
- Blend - 2 min, speed 12
- Add lard and fresh rosemary to a clean medium bowl
- Mix then set aside
- Add baguette to a clean plate
- Serve
- Add lard mixture to bread