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  • Gerri Sarnataro

Vegetable & White Bean Soup

Nothing more than chilly weather makes me want a bowl of this hot vegetable and bean soup.

Vegetable & White Bean Soup

makes 6 servings


1 tablespoon diced pancetta

1 cup ¼ inch diced onion, peeled

1 cup ¼ inch diced celery, peeled

1 cup ¼ inch diced carrot, peeled

Pinch salt & pepper

1 can (450 grams) canned cannellini beans

4 cups chopped kale

1 qt chicken stock

1 bay leaf

1 clove garlic peeled &minced

Sprig of thyme

Rind of parmegiano cheese

Olive oil

1/2 cup grated parmegiano


Preliminary: remove the ribs of the kale, chop the leaves and rinse

  1. Heat enough olive oil to thinly coat the bottom of a soup pot. Add the pancetta and cook for 2 minutes to render the fat. Add the onions, celery & carrots. Add a good pinch of salt & black pepper. Cover the pot and cook over low heat until the vegetables are soft, about 10 minutes.

  2. Add the kale, turning the kale until the kale is wilted.

  3. Meanwhile, drain the beans. When the vegetables are soft, add the beans, stock, bay leaf, thyme, garlic and rind of the parmegiano. Cover the pan and simmer over low heat for 30 minutes.

  4. Remove the bay leaf, thyme sprigs and cheese rind. Season with grated parmegiano cheese. Serve with thick slices of toasted country style bread.

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