Of which 6 g sugars and 1.1 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Fiber (beans) · Plant protein (beans) · Vitamin K (kale)
Allergens none
White bean soup with Portuguese kale
A comforting soup of white beans, potato and finely shredded Portuguese kale.
Ingredients
- 200 g (7 oz) cooked white beans
- 200 g (7 oz) Portuguese kale (couve galega) or collard greens, shredded
- 1 medium potato (150 g / 5½ oz)
- 1 carrot (60 g / 2 oz)
- 1 onion (100 g / 3½ oz)
- 2 cloves garlic (6 g)
- 2 tbsp extra-virgin olive oil (20 g / ¾ oz)
- 1 bay leaf (0.2 g)
- salt and pepper, to taste
- 800 ml (3¼ cups) water
Method
- Sauté the chopped onion and garlic in olive oil until translucent.
- Add the potato and carrot, cut into small pieces.
The full method (8 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Thermomix® & Co.”. The English edition is coming soon.
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