| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons EVOO, plus more for drizzling
- 5 ounces pancetta, finely diced
- 4 cloves garlic, finely chopped or grated
- 2 to 3 small stalks celery, finely diced
- 2 medium carrots, finely diced
- 1 large fresh bay leaf
- 1 onion, finely diced
- Herb bundle of fresh parsley, sage, rosemary and thyme tied with kitchen string
- Kosher salt and freshly ground pepper
- 2 tablespoons tomato paste
- 1/2 cup dry white wine
- 6 cups chicken stock
- Two 15-ounce cans cannellini beans
- 1 small bunch Tuscan kale, stems and ribs removed and leaves finely shredded or chopped
- Freshly grated nutmeg
- 1 rind from a wedge of Parmigiano-Reggiano
- Shaved Parmigiano-Reggiano, for serving
- Crusty bread, for serving
Instructions
- Heat the EVOO in a Dutch oven or medium soup pot over medium-high heat. Add the pancetta and cook until crisp. Add the garlic, celery, carrots, bay leaf, onions and herb bundle and season with a little salt and more pepper. Cook until soft, 7 to 8 minutes. Add the tomato paste and cook, stirring, for 1 minute. Deglaze with the wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Stir for 1 minute more. Add the stock and bring to a low boil.
- Add a few ladles of the soup to a food processor along with 1 can of beans and puree until smooth. Return the puree to the soup and stir to combine. Add the remaining can of beans and the kale and cook until the kale is wilted. Season with a hint of nutmeg. Add the cheese rind and simmer for 15 minutes at a low bubble to let the flavors combine. Adjust the seasonings.
- Remove the cheese rind, herb bundle and bay leaf from the soup. Ladle the soup into shallow bowls and top with shaved Parmigiano-Reggiano and a drizzle of EVOO. Serve with bread for mopping.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 791 |
| Total Fat | 33 g |
| Saturated Fat | 9 g |
| Carbohydrates | 85 g |
| Dietary Fiber | 18 g |
| Sugar | 13 g |
| Protein | 37 g |
| Cholesterol | 40 mg |
| Sodium | 1866 mg |
Reviews
Fabulous recipe! I’m an avid cook and love food! I did add a fresh fennel bulb diced to the veggies because I had one on hand. Delicious and hearty with a loaf of rustic rosemary olive oil bread.
This was a hit for my family of 5, and super easy to make and prepare ahead of time for a busy night! Even the picky 6 year old enjoyed this dish. Definitely have some crusty bread to dip into the soup, yum!
Nom, nom, nom people! I don’t understand the review by kslighthouse_11. Maybe they didn’t have the parm rind? Admittedly, I did use dried herbs as I didn’t feel like spending $8 at the grocery store for fresh.
It was okay. It was missing something. I had high hopes for this recipe because my husband loves bean and bacon soup.
If I could give this recipe TEN stars, I would! It meets every criteria I seek in a recipe: easy, quick, inexpensive, nutritious, and, of course, delicious! I even made the beans from scratch. It also smells divine. When my husband came in the door and smelled what was cooking, he wanted to eat right away! He had two bowl-fulls! WINNER!
This is a good, healthy soup that improves with age. Adding a good helping of grated parmesan cheese really makes a difference too that you shouldn’t skip. I also had the grind to melt into the soup as it was cooking. If you have it, use it.
OMG, after all these years, Rachael is still number one with me. She consistently creates delicious recipes. I just love all of her soups and just about everything else. Thanks Rachael.