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 large bunch lacinato kale, cleaned and chopped (try this awesome kale tool to make it so easy! And dry in a salad spinner)

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

Kosher Salt

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.