Incavolata recipe (Soup)


½ lb rinsed, chopped kale
4   large garlic cloves, minced
6 cups cooked beans (white kidneys are best)
5 cups pork stock
2 tablespoons tomato paste
½ teaspoons sage
1 teaspoon salt and pepper

Posted by Kristine on Jun 11, 2008


In soup pot, saute garlic briefly. Add about half the beans and stock to the pot; blenderize or process the rest of the beans and stock along with the sage and tomato paste, and return to pot. Add kale, salt and pepper and simmer at least half an hour, till kale is tender.

Italian farmfolk are said to thicken this soup with a paste made of ½ c. corn meal, 2 tbsp. lemon juice (fresh, NOT bottled), and enough water to bring volume up to 1 cup. This is stirred in slowly, and soup is simmered another 10-15 min., stirring often (it scorches easily), and topped with parmesan.

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