Tuscan Bean and Kale Soup

Updated at: Thu, 17 Aug 2023 00:09:42 GMT

Step 1

Set a large Dutch oven over medium-high heat and add 1 tbsp olive oil.

Step 2

When the oil shimmers, add the pancetta, if using, and cook, stirring, for 1 minute, until it just begins to brown.

Step 3

Add the onion, celery, carrots, and bay leaves.

Step 4

Season generously with salt and pepper.

Step 5

Reduce the heat to medium and cook, stirring occasionally, until the vegetables are tender and just starting to brown, about 15 minutes.

Step 6

Dig a little hole in the center of the pot, then add another tablespoon of olive oil.

Step 7

Add the garlic and let it sizzle gently until it gives off an aroma, about 30 seconds.

Step 8

Before the garlic has a chance to brown, add the tomatoes. Stir, taste, and salt as needed.

Step 9

Let the tomatoes simmer until they cook down to a jammy consistency, about 8 minutes, then add the beans and their cooking liquid, half the grated Parmesan and its rind, and enough stock to cover.

Step 10

Add two immoderate splashes of olive oil, about 1/4 cup.

Step 11

Stirring occasionally, bring the soup back to a simmer.

Step 12

Add the kale and cabbage and bring to a simmer again, adding more stock or water as needed to cover.

Step 13

Cook until the flavors have come together and the greens are tender, about 20 minutes more.

Step 14

Taste and adjust the salt. Adjust the liquid depending on how thick you want the soup to be.

Step 15

Remove Parmesan rind and bay leaves.

Step 16

Serve with a drizzle of good olive oil and grated Parmesan.

Step 17

Store covered in the fridge for up to 5 days, or freeze up to 2 months. Return to boil before using.

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Easy

Makes leftovers

One-dish