I probably get the most requests for soup recipes from you, than any other food. Who can blame you? Is there anything more economical, heartwarming or delicious than a glorious bowl of love? This is our family's favourite recipe. Here at Casa Castro there is always soup in the fridge.
It freezes beautifully and reheats well. Make a double batch of this, and it will always be there on a chilly weeknight after work. My kiddos love soup after school. They get a bowl packed full of nutrients and love. Win, win. The prosciutto and chicken stock is optional and easily omitted or substituted to make this vegetarian. Pinto beans are delicious and the least popular here in the UK. They are however a very popular bean in Northern Mexico and the Southwestern United States. The measurements for the stock will give you the perfect ratio for the puree. Even if it turns out on the thicker side, it is much easier to rectify by adding a little more stock or water to thin it out. Remember to cut vegetables to roughly the same size for even cooking.
Creamy Kale and Pinto Bean Soup with Prosciutto and Parmigiano Reggiano
Under 30 minutes
150 g. Curly kale roughly chopped, blanched and a handful raw*
700 ml. Rich chicken or vegetable stock
30 ml. Extra virgin olive oil, plus more to drizzle when serving
1 tbsp. Butter
50 g. Prosciutto
1 Can of pinto beans (400 g.) undrained
1 Bay leaf
1 Clove of garlic, peeled left whole
1 Large carrot, peeled and chopped
1 Small turnip, peeled and chopped
1 Large potato, peeled and chopped
1 Medium onion, peeled and chopped
To finish: Parmigiano Reggiano lashings to taste
Crushed red chilli flakes and a drizzle of extra virgin olive oil
* Before blanching kale grab a handful and add to vegetables for soup. This will cook up and be pureed with soup and remaining kale blanched and added at the end.
To blanch kale, bring a large pot of salted water to the boil. When boiling, add kale and blanch for 6 minutes or kale turns bright green. Drain and run under cold water to stop cooking further. Set aside and reserve.
1. To start soup place a large pot on high heat. Add olive oil, butter and all ingredients except stock, beans and blanched kale. Saute the vegetables for 1 to 2 minutes, or until garlic and onion are fragrant, but do let them brown.
2. Reduce heat to a simmer, add stock and uncooked handful of kale. Cover pot and cook for 20 minutes.
3. After 20 minutes, using an immersion/ stick blender, puree soup, including bay leaf.
Add beans and blanched, reserved kale, to soup, stir to warm through about 1 minute more.
Never let the soup boil, always heat slowly.
4. Ladle into bowls and top with Parmigiano cheese, chilli flakes and olive oil.
Before blanching kale grab a handful and add to vegetables for soup. This will cook up and be pureed with soup and remaining kale blanched and added at the end.
Once you puree soup, the consistency should coat the spoon. If it is too thick add a little water or stock, slowly, until desired consistency is reached.