Tuscan Bean Soup
A brothy soup with white beans, kale and pancetta
Servings: 6
Calories: 414kcal
Ingredients
- 1.5 cups dried canelli beans
- 8 cups chicken stock
- 7 ounces black kale 8-10 leaves, about a bunch
- 1 large carrot diced
- 1 medium onion diced
- 2 ribs celery diced
- 2 cloves garlic crushed
- 1-2 sprigs rosemary
- 5 ounces pancetta diced
- parsley and parmesan cheese to garnish
Instructions
- Soak the beans in a large bowl of water overnight.
- Cook the soaked beans in a large pot of salted water with a quartered onion and 2 bay leaves for 30 minutes.
- Sautee the pancetta in a large soup pot until it browns. Add the onion, carrot and celery along with the garlic and rosemary and parsley then sweat for a few minutes.
- Add the chicken stock and cooked beans. bring the pot to a boil then simmer for 20 mins before adding the kale and cooking for another 10 minutes.
- Serve
Notes
** to use canned beans replace the dried beans with 2 15 oz cans of white beans drained and skip the bean soaking and cooking steps.
** To make soup meatless, skip the pancetta and swap the chicken stock for your favourite veggie stock.
Nutrition
Calories: 414kcal | Carbohydrates: 49g | Protein: 25g | Fat: 14g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 655mg | Potassium: 1556mg | Fiber: 9g | Sugar: 8g | Vitamin A: 5388IU | Vitamin C: 43mg | Calcium: 197mg | Iron: 7mg