Photo by thespicegirl
thespicegirl's Notes:
Expand1 bunch Kale (or mix Kale and Swiss Chard) stems removed and leaves shredded Ask a question about this ingredient
2 tablespoons Olive Oil plus more for bread Ask a question about this ingredient
1/4 cup Finely Chopped Pancetta Ask a question about this ingredient
1 Onion (medium) chopped finely Ask a question about this ingredient
1 Carrot (Medium) chopped finely Ask a question about this ingredient
1 Celery Stick chopped finely Ask a question about this ingredient
1 Clove of Garlic minced Ask a question about this ingredient
1 cup Dry White Wine Ask a question about this ingredient
3 cups Cooked Cannellini Beans (canned is fine but rinse well - 2 cans) Ask a question about this ingredient
1 Lemon (I used Meyer it was available) rind grated and lemon then cut in wedges Ask a question about this ingredient
4 Slices Chuncky Wholesome Bread (I used Chia Bread from Whole Foods Bakery) Ask a question about this ingredient
1 teaspoon Pepper Ask a question about this ingredient
1 teaspoon Salt Ask a question about this ingredient
1 1/2 teaspoon Chili Flakes or more if you like Ask a question about this ingredient
2 tablespoons Rosemary finely chopped Ask a question about this ingredient
1 liter Chicken Stock Ask a question about this ingredient
1 bay leaf Ask a question about this ingredient
1 handful Toasted Pine Nuts Ask a question about this ingredient
1 1/2 cup Parmesan Cheese finely grated Ask a question about this ingredient
1 Vine Ripe Tomato Medium chopped finely Ask a question about this ingredient
Finely chop onion, carrot and celery and put in a pot with oil and pancetta and fry over medium heat until onions are translucent. Add garlic, bay leaf and wine. Reduce until no wine is left in the pot. Add Salt, pepper and chili flakes. Now add tomatoes, beans and rosemary. Mix well. Now add stock. While you are waiting for it to come to a boil take slices of bread and baste with olive oil, salt and pepper and toast. Toast pine nuts in small pan. Keep an eye on them. Once bread is nicely toasted on both sides pull out and sprinkle a little parmesan cheese overtop each toast. Once cooled cut into fingers. Leave both pine nuts and toast aside. Also grate rind off of lemon and leave to the side. Cut lemon into wedges. Leave to the side. Once it comes to a gentle boil add the kale and/or Swiss Chard and cook until wilted (about 3-5 minutes) When ready serve soup in large bowl. Place on top fingers of toasted bread, sprinkle with the lemon rind, parmesan and pine nuts and add a squeeze of lemon juice. Alteration for Vegetarians Omit Pancetta and Chicken Stock. Use Vegetable Stock instead. If you do not use the pancetta you may need a little more salt.
Ask a question about this stepI love this and can't wait to make it!!!
I love kale and all your ingredients sound like this meal will have great flavour. Keep the receipies coming spice girl!
So sorry Spice Girl, I put the wrong chef's name in for my comment. should have read Lee Ann
Hey mom! Always my number 1 fan. Not sure how you were able to comment using my name. Must have been my link. Hope you try this one. You are gonna love it plus nothing like the bean and bacon sandwiches you fed us as kids which I am still scarred from ;)
tHIS RECIPE SOUNDS FANTASTIC. CAN'T WAIT TO TRY IT. PERFECT FOR A QUICK AUTUMN LUNCH OR DINNER. ALWAYS WONDERED ABOUT KALE - WHAT TO DO WITH IT. NOW I KNOW. I LOVE RED SWISS CHARD AND THINK IT PERFECT FOR THIS BEAUTIFUL SOUNDING SOUP.
I'm obviously biased, but it tastes great. Look forward to trying many more dishes.....
I'm obviously biased, but it tastes great. Look forward to trying many more dishes.....
Love this!
Sounds delicious....and easy... I am trying this one for sure.
Love this, but is it a side or entree? Regardless, super healthy & looks delicious.
Hey there! This is hearty enough to have as a meal. I hope you enjoy it!!!
Can't wait to try it and pass it on to my family