Ingredients
- 3 tbsp olive oil
- 1 minced garlic clove
- 2 cups chopped yellow onions
- 2 chopped carrot
- 2 medium chopped celery stalks
- 1 cup smoked bacon or pancetta cubed
- 1 parmesan rind
- 1 quart stock chicken or vegetables
- 1 cup beans cooked or canned
- 1 cup chopped stewed tomatoes passata
- 1 bunch kale leaves or large spinach cleaned and deveined
- 2 medium zucchini cubed
- 2 cups green beans sliced in small sections
- salt and pepper
- 1 bouquet garni tie together rosemary, parsley, thyme, 1 bay leaf
Servings: people
Instructions
- Warm olive the olive oil in a large pot over medium heat.
- Add garlic, onions, celery and carrots . Cook 3 to 5 minutes to soften. Add the bacon or pancetta and crisp.
- Stir in the beans. Stew slowly for 5 minutes. Add the tomatoes, stock and bouquet garland season. Add the parmesan rind. Bring to a boil and slow simmer for 25-30 minutes until soft vegetable are soft.
- Remove from heat. Discard the bouquet garni and parmesan rind and with an immersion blender whiz to a chunky consistency. YOu can also use a blender or a food processor.
- Return the soup to the pot on a medium/slow heat and add remaining vegetables. Cook for 15/ 20 minutes. The vegetables should be cooked but with a bit a of a bite.
- Serve warm or room temperature. Garnish with pesto, crunchy pancetta, a grain and some parsley.
Recipe Notes
Freeze before adding kale, beans and zucchini for up to 6 months.
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