It’s a snowy Sunday here, on the east coast, to wrap up National Soup Month. Today should be spent outside: shoveling, sledding or playing in the snow we rarely see here in the mid-atlantic. But, you’ll also want something hearty and delicious to revive yourself from the cold weather - but, you’re tired, don’t want to spend a bunch of time making something and are really hungry now. I’ve got you covered! This Tuscan White Bean Soup is super fast and super delicious. You will be mind-blown at the rich flavor that develops in this rapid soup...which also means this is a great weeknight option, too.
Just a heads-up: the blog may be a little light on content here for a few weeks. My kitchen is currently out-of-commission due to a water leak (see below). I’ll see what I can do in the meantime and will get you some more recipes as soon as I can.
Tuscan White Bean Soup
4 slices thick-cut bacon
Onion, small-dice
3 medium-sized carrots
2 tsp dried, mixed Italian herbs (or rosemary)
3 minced garlic cloves
6 cups loosely packed chopped kale
15 oz can of cannellini beans
4 cups chicken stock
Freshly grated parmesan cheese
Slice the bacon into ¼-inch lardons and render in a medium saucepan over medium heat, stirring occasionally.
Meanwhile, dice up your onion and carrots. Once the bacon has browned and most of the fat has rendered, add in the onion and carrot and dried herbs. Stir in a pinch of salt and black pepper. Cook, until the onion has softened, about 5 minutes or so, then stir in the garlic until fragrant, about 30 seconds.
Stir in the chopped kale in batches until it begins to wilt. Then add in the can of beans (including the liquid). Stir to combine and add the chicken stock. Bring to a boil over high heat.
Once boiling, reduce the heat to medium-high and cook for 5 minutes.
Serve with freshly cracked black pepper and freshly grated parmesan cheese.
___________________________________ Copyright 2021, Brendan McCann, All Rights Reserved.
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