Italian 30 min

Tuscan Bean and Kale Soup

Name: Tuscan Bean and Kale Soup
Total time: 30 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 cans (15 oz each) cannellini beans, drained; 4 cups kale, stems removed and chopped; 1 can (14.5 oz) diced tomatoes; 4 oz pancetta or bacon, diced; 1 medium onion, diced; 4 cloves garlic, minced; 4 cups chicken broth; 1 teaspoon fresh rosemary; 1 Parmesan rind; 2 tablespoons olive oil; Salt and black pepper to taste; Extra virgin olive oil and Parmesan for serving

healthygluten-freecomfort-foodmeal-prep

Ingredientsfor 2

300

Cal

16g

Protein

34g

Carbs

12g

Fat

12 cans (15 oz each) cannellini beans, drained
24 cups kale, stems removed and chopped
31 can (14.5 oz) diced tomatoes
44 oz pancetta or bacon, diced
51 medium onion, diced
64 cloves garlic, minced
74 cups chicken broth
81 teaspoon fresh rosemary
91 Parmesan rind
102 tablespoons olive oil
11Salt and black pepper to taste
12Extra virgin olive oil and Parmesan for serving

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Instructions

1
Cook pancetta in a Dutch oven over medium heat until crispy. Remove. Add olive oil, onion, and garlic. Cook 5–6 minutes until golden.
2
Add rosemary and cook 1 minute. Add diced tomatoes and cook 5 minutes. Add cannellini beans, chicken broth, and Parmesan rind. Simmer 15 minutes.
3
Mash a quarter of the beans against the pot wall to naturally thicken the soup. Add kale, pressing it down into the broth, and cook 8–10 minutes until completely wilted and tender.
4
Remove Parmesan rind. Season with salt and pepper. The Parmesan rind adds weeks worth of flavor in 15 minutes — don't skip it. Serve with crispy pancetta on top, a drizzle of your best olive oil, and freshly grated Parmesan with crusty bread.