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evoo pancetta garlic stalks celery carrots bay leaf onion parsley kosher salt tomato paste white wine chicken stock cannellini beans kale nutmeg crusty bread
Viewed: 35 - Published at: 7 years agoIngredients
- 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
Method
- 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.
- Cook's Note: The soup can be covered and refrigerated for a make-ahead meal.
- Reheat over medium heat, partially covered.
- Add about 1 cup water if the soup becomes too thick to ladle.
