TUSCAN BEAN SOUP WITH KALE

TUSCAN BEAN SOUP WITH KALE image

Yield 6 people

Number Of Ingredients 14

1 Tbsp. EVOO
2 oz. Salt pork, sliced
2 oz. Pancetta, diced small
Fresh Ground Pepper
2 Carrots, peeled and sliced into 1/4" coins
2 Celery stalks, sliced 1/4"
1/2 Onion, sliced medium dice
2 Bay leaves
2 Garlic cloves, smashed and thinly sliced
1 Qt. Low-sodium Chicken broth
2 15 oz. cans Cannellini beans with liquid
1 15 oz. can Petite Diced Tomatoes, drained
1 to 2 cups Chopped Kale, ribs removed
Kosher salt

Steps:

Pour olive oil into a medium sized stock pot over a medium high heat and warm until it shimmers. Add the salt pork and saute until it begins to render and the edges turn brown. Add the pancetta and cook for 5 min., stirring frequently. Season with fresh ground pepper. Add the onions and saute until the onions begin to brown. Add the carrots, celery, bay leaves and garlic. Continue to saute this mixture until it starts caramelizing and becomes very fragrant. Add the chicken broth and bring to a boil. Lower the heat to medium-low or low and bring the pot to a simmer. Stir in the beans and cook for 5 minutes. Add the tomatoes and stir well. Cook until it begins to simmer again and add the kale. Cook the soup for another 5 to 10 min. Taste the broth and add salt if needed and more pepper to taste.