Tuscan Bean Soup

Introduction:

This Tuscan bean soup is my favorite go-to during the colder months. It's heartwarming and filling, packed full of nutrients and flavor. The combination of creamy cannellini beans, tender vegetables, and savory Parmigiano Reggiano rind creates a rich and satisfying broth. Whether enjoyed on its own, with crispy pancetta, or hearty meatballs, this soup is sure to comfort and delight.

Ingredients:

• 2 tbsp olive oil

• 1 brown onion, finely chopped

• 3 garlic cloves, roughly chopped

• 2 cans (400g each) white cannellini beans, drained and rinsed

• 2 carrots, diced

• 2 celery stalks, diced

• 1 Parmigiano Reggiano rind

• 6 cups chicken stock

• 1 tablespoon of tomato paste

• Salt and pepper, to taste

• 2 cups kale or Tuscan kale, hand-torn

• Freshly grated Parmigiano Reggiano, for garnish

• Freshly ground black pepper, for garnish

• Chopped fresh parsley, for garnish

Optional:

• 200g pancetta or bacon, diced

• Meatballs (using the meatball recipe provided earlier)

Instructions:

1. Prepare the Base:

   1. Heat olive oil in a large pot over medium heat.

   2. (If using pancetta or bacon) Add pancetta or bacon to the pot and cook until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.

   3. Add the chopped onion to the pot (with or without pancetta/bacon fat) and sauté until translucent.

   4. Add the roughly chopped garlic and cook until fragrant.

2. Add Vegetables and Beans:

   1. Stir in the diced carrots and celery, cooking for a few minutes until they begin to soften.

   2. Add the tomato paste and the cannellini beans and stir to combine

3. Simmer the Soup:

   1. Add the chicken stock and Parmigiano Reggiano rind to the pot.

   2. Bring the soup to a boil, then reduce the heat and let it simmer for about 30 minutes, allowing the flavors to meld.

4. Finish with Kale:

   1. Stir in the hand-torn kale and let it cook for an additional 5-10 minutes until the kale is wilted and tender.

   2. Season the soup with salt and pepper to taste.

5. Serve:

   1. If you cooked pancetta or bacon, stir it back into the soup before serving.

   2. Ladle the soup into bowls and garnish with freshly grated Parmigiano Reggiano, a sprinkle of freshly ground black pepper, and chopped fresh parsley.

   3. Best served with a slice of crunchy white bread.

6. Optional Serving with Meatballs:

   1. If using meatballs, prepare them separately according to the meatball recipe and add them to the soup before serving.

Buon Appetito!

Love, Bianca xx