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Ingredientes
- 1 bn kale Water as needed
- 2 x leeks washed, and cut into 2" pcs
- 2 can cannellini beans - (15 ounce ea) Salt to taste Freshly grnd black pepper to taste
- 1 1/2 lb halibut filets cut 3/4" cubes
- 1 c. fine dry bread crumbs
- 2 Tbsp. extra virgin olive oil Grated Parmesan cheese for garnish optional
Direcciones
- Wash kale in cool water, rinse, remove tough stems and throw away. Cut leaves in thirds. Place in large pot with water to cover, bring to boil and simmer till tender, about 30 min. Cold. Transfer kale and cooking liquid to a blender or possibly food processor and blend to a fine puree. Pour back into pot and set aside.
- Place leeks in medium pot, add in 2 c. water, bring to boil and simmer till tender, 20 min. Place in blender or possibly food processor with cooking liquid and blend to a fine puree. Add in to kale mix and mix well.
- Place beans with liquid in blender or possibly food processor and blend to fine puree. Pour into kale-leek mix. Season to taste with salt and pepper.
- Coat halibut cubes with bread crumbs. Heat oil in large skillet over medium heat and brown halibut quickly, 1 to 2 min per side. (Don't over-cook.)
- Ladle soup into shallow soup bowls and spoon halibut cubes into center of each bowl. Sprinkle with Parmesan cheese. Serve immediately.
- This recipe yields 10 to 12 servings.
- Variation: Omit halibut and sprinkle each serving of soup with grated Parmesan cheese.
- Comments: You can make this soup with kale or possibly Cavolo Nero (black cabbage) and fresh cannellini beans when they are available. If you find fresh cannellini beans, cook them along with the kale.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 154g | |
| Recipe makes 12 servings | |
| Calories 189 | |
| Calories from Fat 40 | 21% |
| Total Fat 4.52g | 6% |
| Saturated Fat 0.72g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 335mg | 14% |
| Potassium 474mg | 14% |
| Total Carbs 19.0g | 5% |
| Dietary Fiber 4.8g | 16% |
| Sugars 2.29g | 2% |
| Protein 17.27g | 28% |
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