Creamy Escarole and Kidney Bean Soup
For the full experience, make this recipe with the Kenwood Recipes app.
recipe by Kenwood https://kenwoodworld.com/
-
- Total Time
- 22mins
-
- Serves
- 4
-
- 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 30 Jan 2024
Ingredients
-
- Celery stalk
- 1
-
- Onion
- 150 g
-
- Carrot
- 100 g
-
- Escarole
- 700 g
-
- Extra virgin olive oil
- 2 tablespoons
-
- Vegetable stock
- 700 g
-
- Tinned red kidney beans
- 400 g
-
- Lard
- 150 g
-
- Fresh rosemary
- 1 sprig
-
- Baguette
- as needed
Tools
-
kCook Multi
-
Medium bowl
-
Kcook bowl
-
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 tinned 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