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
  1. In a large soup pot, heat the olive oil over medium heat.
  2. Add the pancetta, rendering the fat and cooking until slightly crispy about 3 minutes.
  3. Saute the onion, celery, carrot and garlic for 3 to 4 minutes.
  4. Season with salt and freshly ground black pepper, to taste.
  5. Add the diced tomatoes, the cooked and drained kidney beans, cannellini beans, chick peas, and the chicken stock.
  6. Using kitchen twine, tie the herbs and the bay leaf into a bundle and add to the pot.
  7. Season with the red chili flakes, salt, and pepper.
  8. Cook for 15 to 20 minutes, then add the kale.
  9. Continue cooking until the kale is completely tender and wilted.
  10. Serve the soup in large bowls with grated Parmesan.
Recipe by Faithful Provisions at https://faithfulprovisions.com/cooking-101-tuscan-bean-soup/