Easy, healthy, hearty and satisfying, this "reboiled" soup is a winner.
Course
Soup
Cuisine
Italian
Prep Time10minutes
Cook Time30minutes
Total Time40minutes
Servings4
AuthorLemons & Anchovies
Ingredients
3ouncespancetta
2ribs celerychopped
1onionchopped
1/2small cabbagesliced thinly
4-5Tuscan kale leavessliced thinly
1 14-ouncecan diced tomatoes
4cupschicken stock
Several slices country breadsliced thick and grilled or toasted then rubbed with garlic
1can cannellini beansdrained and pureed
1can cannellini beansdrained
chili flakesto taste
no-salt seasoningabout 1 tbsp
salt to taste
2stems fresh oreganochopped
Instructions
In a large pot, cook the pancetta over medium-high heat then remove from pan and set aside.
Using the same pot with the fat rendered from the pancetta, add 1-2 tablespoons of olive oil. Add the onion, celery and oregano and cook for 4-5 minutes. If the onions caramelize too fast, turn the heat down to medium. Season with a pinch or two of salt and add the chili flakes and no-salt seasoning at this time (if using).
Add the cabbage and kale and cook for another 2-3 minutes then add the diced tomatoes. Pour in the stock and bring to a boil. Once the stock is boiling, reduce the heat to medium low, stir in the bean puree and cook for about 5 minutes. Add the whole beans and cook for another 2-3 minutes.
Cut up the toasted bread that was rubbed with garlic in bite-size pieces and place a few pieces in the serving bowl(s) and ladle the soup on top of them. Serve.