Tuscan Bean Soup
- 1 (14-ounce) can kidney beans, drained and rinsed
- 1 (14-ounce) can cannellini beans, drained and rinsed (Use whatever white beans you have on hand.)
- 3 tablespoons olive oil, plus more for drizzling on bread
- ½ pound diced pancetta (or bacon or ham. Leave out entirely for a meatless meal!)
- 2 cups diced yellow onions
- 1 cup diced celery (optional)
- 1 cup diced carrots (optional)
- 4 cloves garlic, sliced
- Salt and freshly ground black pepper
- 1 (14-ounce) can diced tomatoes
- 1 (14-ounce) can chick peas, drained and rinsed
- 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 (optional)
- 2 heads kale, stems removed and cut into bite size pieces
- Parmigiano-Reggiano, grated, for serving
- 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.
- Saute the onion, celery, carrot and garlic for 3 to 4 minutes.
- Season with salt and freshly ground black pepper, to taste.
- Add the diced tomatoes, the cooked and drained kidney beans, cannellini beans, chick peas, 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 and wilted.
- Serve the soup in large bowls with grated Parmesan.
Recipe by Faithful Provisions at https://faithfulprovisions.com/cooking-101-tuscan-bean-soup/
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