Farm to Feast: Tuscan Kale & Bean Soup
'Tis the season for hearty soups to warm the body and the soul. This is garlicky, tomatoe-y, and just so good.
1 onion, diced
6 garlic cloves, minced
1 carrot, peeled and diced
1 stalk of celery, chopped
2 tsp fresh oregano, chopped
1 tsp fresh thyme, chopped
4 oz chopped pancetta
1 - 28 oz can of chopped tomatoes
1- 15 oz can kindey beans, drained and rinsed
1- 15 oz can cannelini beans, drained and rinsed
3 cups low-sodium chicken broth
Extra Virgin Olive Oil
Freshly ground black pepper
In a heavy bottom pot, or dutch oven, heat 2 tbsp olive oil over medium heat. Saute onions & pancetta until onions are soft and pancetta slightly browned, about 8 minutes. Add garlic, thyme and oregano and cook for three minutes more.
Add the tomatoes, beans and chicken broth. Bring to a simmer. Add chopped kale and cook, covered, until kale is soft and tender.
Pour into bowl and sprinkle with fresh parmesan. Serve with crusty bread for dipping.