Italian Polenta Soup With Kale And Beans (Bordatino or Farinata)

If you're craving a rustic, soul-warming bowl of comfort, this polenta soup-known in Tuscany as Bordatino alla Pisana, is about to become your new obsession. Creamy cannellini beans, silky polenta, fragrant rosemary and sage, and tender cavolo nero melt together into a thick, nourishing Italian soup that tastes like it simmered all day (but comes together in under 40 minutes).

It's budget-friendly, deeply satisfying, naturally vegan, and bursting with authentic Tuscan flavor.

Bordatino alla Pisana comes from Pisa in Tuscany, a region famous for transforming humble ingredients into extraordinary dishes. Traditionally considered a cucina povera (peasant-style) recipe, this soup was made during colder months when dried beans and cornmeal were pantry staples. It's especially popular in autumn and winter, when cavolo nero (Tuscan kale) is in peak season.

Its creamy consistency comes not from cream, but from blending part of the beans and slowly whisking in polenta, creating a naturally thick and velvety broth.

This recipe was inspired by my many other naturally vegan dishes like this Tuscan white bean soup, and this spelt bean soup.

Ingredients

• Celery, carrot and onion: creates the typical soffritto with adds aromatic depth and classic Italian soup base flavor.
• Garlic, rosemary and sage: Infuses warmth, piney aroma and peppery earthiness to the soup
• Extra virgin live oil: Essential for building flavor in the soffritto.
• Tomato paste: Gives body and umami without overpowering the soup.
• Cavolo nero (Tuscan kale): Adds texture, nutrients, and regional authenticity.
• Cannellini or borlotti beans: Provide creaminess and plant-based protein.
• Vegetable broth: Creates a flavorful base while keeping it vegan.
• Instant polenta: Thickens the soup quickly into a velvety consistency.
• Salt

See recipe card for quantities.

Instructions

Step 1: Make the soffritto

Heat olive oil in a medium pot over medium heat. Add celery, carrot, onion. Cook 5-7 minutes until softened and fragrant. This slow sauté builds the flavor foundation of your polenta bean soup.

Step 2: Add the herbs and garlic

Stir in chopped rosemary, sage and crushed garlic. Cook for about 30 seconds to release their essential oils without burning them.

Step 3: add tomato and kale

Add tomato paste and thinly sliced cavolo nero. Cook for about 3-4 minutes, stirring until the kale softens slightly and deepens in color.

Step 4: add the beans and broth

Blend ½ cup of the beans until smooth with some water if necessary ,add the paste and the rest of thd beans to the pot. (this will help with natural creaminess). Pour in vegetable broth and bring to a gentle simmer. Season with salt and pepper.

Step 5: add instant polenta

Slowly sprinkle in instant polenta while whisking continuously to avoid lumps. Cook 3-5 minutes (or according to package instructions), stirring often. The soup should thicken into a hearty, creamy consistency. You can regulate the consistency, add less water if you want it thicker and vice versa, you can also add a bit more polenta if it seems too liquid, as it cooks so quickly anyways. Add a splash of hot water if needed.

Let sit for 5 minutes before serving. Serve and drizzle with more extra virgin olive oil and freshly cracked pepper.

Hint:

Whisk constantly while adding the polenta,dumping it in all at once causes clumping. A steady sprinkle makes all the difference.

Substitutions

This Tuscan polenta soup is wonderfully adaptable:

• Gluten-Free: Naturally gluten-free if using certified gluten-free polenta.
• Vegan: Already vegan when using vegetable broth.
• Greens: Swap cavolo nero for regular kale, Swiss chard, or spinach.
• Beans: Use great northern beans, navy beans, or even chickpeas.

Equipment

The right equipment ensures optimal texture:

• Medium heavy-bottom pot (prevents scorching)
• Immersion blender (for easy bean blending)

Storage

Storage

Store in an airtight container in the refrigerator for up to 3 days.

This soup thickens considerably as it cools, add water or broth when reheating. If it's very dense you can also turn it into grilled or baked polenta.

Related

Looking for other recipes like this? Try these:

Italian Polenta Soup With Kale And Beans (Bordatino alla Pisana)

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Soup

Cuisine Italian

Servings 2 servings

Ingredients

  

1x2x3x

• 2 tablespoons olive oil plus more for topping
• 1 celery stalk finely chopped
• 1 carrot finely chopped
• 1 small onion finely chopped
• 2 garlic cloves crushed
• 1 sprig rosemary finely chopped
• 4-5 sage leaves finely chopped
• 1 tablespoon tomato paste
• 1 handful cavolo nero Tuscan kale, thinly sliced
• 1 can cannellini beans or borlotti. (drained weight 240/250g - 8 oz)
• 900 ml vegetable broth or water
• 100 g instant polenta quick-cooking cornmeal
• Salt to taste

Instructions

 

Step 1: Make the soffritto

• Heat olive oil in a medium pot over medium heat. Add celery, carrot, onion. Cook 5-7 minutes until softened and fragrant. This slow sauté builds the flavor foundation of your polenta bean soup.

Step 2: Add the herbs and garlic

• Stir in chopped rosemary, sage and crushed garlic. Cook for about 30 seconds to release their essential oils without burning them.

Step 3: add tomato and kale

• Add tomato paste and thinly sliced cavolo nero. Cook for about 3-4 minutes, stirring until the kale softens slightly and deepens in color.

Step 4: add the beans and broth

• Blend ½ cup of the beans until smooth with some water if necessary ,add the paste and the rest of thd beans to the pot. (this will help with natural creaminess). Pour in vegetable broth and bring to a gentle simmer. Season with salt and pepper

Step 5: add instant polenta

• Slowly sprinkle in instant polenta while whisking continuously to avoid lumps. Cook 3-5 minutes (or according to package instructions), stirring often. The soup should thicken into a hearty, creamy consistency. You can regulate the consistency, add less water if you want it thicker and vice versa, you can also add a bit more polenta if it seems too liquid, as it cooks so quickly anyways. Add a splash of hot water if needed.
• Let sit for 5 minutes before serving. Serve and drizzle with more extra virgin olive oil and freshly cracked pepper.

Keyword Beans, Polenta

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