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Creamy Kale and Pinto Bean Soup with Prosciutto and Parmigiano Reggiano

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.

Enjoy xoxo



Creamy Kale and Pinto Bean Soup with Prosciutto and Parmigiano Reggiano

Serves 6

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