Wholesome kale and navy beans with colourful Duso’s Cheese Raviolini make this recipe healthy and fun. They are naturally coloured with beet & tomato powder (red) & annatto (bright orange).

Any variety of green kale will work in this recipe.
This superfood is loaded with antioxidants and iron plus significant amounts of Vitamins K, A and C.

Set a large pot with water on high heat for raviolini.

Add the butter and oil to a large pot over medium-high heat and sauté onion, celery and carrots for about 10 minutes.

Add the stock and bring to a boil. Turn the heat down to medium and add the bay leaf. Cook partially covered until all the vegetables are tender, for about 40 minutes.

In the meantime, cook the raviolini according to the package instructions. Using a slotted spoon, take raviolini out of the pot. Set aside. Cook kale until soft in the same water used to cook the raviolini. Drain well and squeeze the moisture out of leaves. Set aside.

Add the beans to the soup and cook for 10 minutes. Add the kale and simmer for another 10 minutes. Finally add the raviolini and simmer for another 5 minutes.

Adjust the soup with salt and pepper to your liking.

Remove the bay leaf and serve hot.