Tuscan Bean Soup
Cindy Ruddle
ingredients
- 1 (14-ounce) can kidney beans, drained and rinsed
- 2 (14-ounce) cans cannellini beans, drained and rinsed
- 3 tablespoons olive oil
- 1/2 pound diced pancetta
- 2 cups diced yellow onions
- 1 cup diced celery
- 1 cup diced carrots
- 4 cloves garlic, sliced
- Salt and freshly ground black pepper
- 1 (14-ounce) can diced tomatoes
- 2 quarts chicken stock, plus extra water if needed
- 2 sprigs rosemary
- 3 sprigs thyme
- 1 sprig oregano
- 1 bay leaf
- 1 teaspoon red chili flakes
- 2 heads kale, stems removed and cut into bite size pieces
directions
- 1
In a large soup pot, heat the olive oil over medium heat. Add the pancetta, rendering the fat and cooking until slightly crispy about 3 minutes. Add the onion, celery, carrot and garlic and saute for 3 to 4 minutes. Season with salt and freshly ground black pepper, to taste. Add the diced tomatoes, the cooked and drained beans,and the chicken stock. Using kitchen twine, tie the herbs and the bay leaf into a bundle and add to the pot. Season with the red chili flakes, salt and pepper. Cook for 15 to 20 minutes, then add the kale. Continue cooking until the kale is completely tender.
- 2
Serve the soup in large bowls with grated Parmesan and a slice of bread.
Source: Cindy Ruddle
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