White bean soup with kale crisps

Total time: 1hr
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 263 Kcal, 18g Carbohydrates, 15g Fat


  • 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
  • 0.5 tsp salt
  • 2 dl sour single cream
  • a little nutmeg
  • a little pepper
  • Kale crisps
  • 100 g washed, prepared kale
  • 1 tbsp olive oil
  • 2 pinches salt

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  • 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).

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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