Ingredients
- 1/2 cup kidney beans drenched overnight or 1 (14-ounce) can store-bought beans, drained and rinsed
- 1/2 cup cannellini beans drenched overnight or 1 (14-ounce) can store-bought beans, drained and rinsed
- 3 tablespoons essential olive oil, plus much more for drizzling on bread
- 1/2 pound diced pancetta
- 2 cups diced yellow onions
- 1 cup diced celery
- 1 cup diced carrots
- 4 cloves garlic clove, sliced
- Salt and freshly ground pepper
- 1 (14-ounce) can diced tomato plants
- 1 (14-ounce) can chick peas, drained and rinsed
- 2 quarts chicken stock, plus extra water as needed
- 2 sprigs rosemary oil
- 3 sprigs thyme
- 1 sprig oregano
- 1 bay leaf
- 1 teaspoon red chili flakes
- 2 heads Lacinata kale, stems removed and reduce bite size pieces
- 1 loaf Italian peasant bread, reduce thick slices
- Parmigiano-Reggiano, grated, for serving
Directions
Put the kidney beans inside a medium pot, add water to pay for by 2-inches and produce to some boil. (If using canned kidney beans, skip this task.) Turn heat lower, let simmer for forty-five minutes to at least one hour, or until just-tender. Make use of the same process for that cannellini beans.
Inside a large soup pot, heat the essential olive oil over medium heat. Add some pancetta, rendering body fat and cooking until slightly crispy about 3 minutes. Saute the onion, celery, carrot and garlic clove for three or four minutes. Season with salt and freshly ground pepper, to taste. Add some diced tomato plants, the cooked and drained kidney beans, cannellini beans, chick peas, and also the chicken stock. Using kitchen twine, tie the herbs and also the bay leaf right into a bundle and increase the pot. Season using the red chili flakes, pepper and salt. Prepare for 15-20 minutes, adding the kale. Continue cooking before the beans are totally tender.
Preheat the oven to 350 levels F. Drizzle essential olive oil within the slices of peasant bread, season after some pepper and salt and toast within the oven. Serve the soup in large bowls with grated Parmesan along with a slice of toast.
Recipe thanks to Emeril Lagasse, 2007