Karalahana Çorbası (Black Sea Kale, Bean and Cornmeal Soup)
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Ingredients
- 300 g kale, chopped
- 400 g tinned haricot beans
- 1 onion, finely chopped
- 30 g fine polenta (cornmeal)
- 1000 ml vegetable stock
- 2 tbsp olive oil
- 1 tsp turkish red pepper flakes (pul biber)
Nutrition (per serving)
- Calories
- 259 kcal
- Protein
- 12.1 g
- Carbohydrate
- 28.2 g
- of which sugars
- 5.5 g
- Fat
- 8.4 g
- of which saturates
- 1.2 g
- Fibre
- 9.6 g
- Salt
- 2.59 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and cook the onion for 6 minutes until soft.
- 2
Add the kale and cook for 3-4 minutes until it wilts down.
- 3
Pour in the vegetable stock and the tinned haricot beans, bring to the boil, then simmer for 12 minutes.
- 4
Whisk the fine polenta into a little cold water to make a smooth paste, then stir it into the soup and simmer for a further 5 minutes, stirring often, until slightly thickened.
- 5
Stir in the pul biber and season with salt and black pepper before serving.
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