Cooler weather is upon us! And this soup is a super easy weeknight meal that will warm ya to your core. Made even better with a chunk of dense bread on the side to dip or sop into this delicious soup.
Yield: 5 cups
Serving Size: 4 servings; approx. 1.2 cups each
Nutrition: 200 calories per serving
Chef’s Notes: I used the rind of a parmigiano reggiano cheese for a delicious flavor!
2 -13.5 oz can/container cannellini beans, drained
2 slices bacon, diced
1 tbsp dry sherry
1 sweet onion, medium, diced
4 garlic cloves, minced
3-4 sprigs fresh rosemary, plus 1 tbsp chopped fresh rosemary
3-4 sprigs fresh thyme, plus 1 tbsp chopped fresh rosemary
2-3 dried bay leaves
1/4 tsp ground coriander (optional)
4 cups water OR 4 cups broth (chicken or vegetable)
1 rind of parmesan
50g kale, chopped
1/4 cup parmesan, grated
- Cook the bacon in a Dutch oven over medium-low. Once the bacon has reached a light golden color, remove from the oven using a slotted spoon and transfer to a paper towel to drain. Reserve 1-2 tablespoons bacon grease in the pot, then discard the excess.
- Return the oven to the stove. Add the sherry to deglaze the pan. Using a spatula, work quickly to utilize the alcohol to release the fond from the pan and stir into the remaining bacon grease.
- Immediately add the chopped onions, 2-3 sprigs each rosemary and thyme, dried bay leaves, coriander, and a pinch of salt and pepper to the pot. Stir until all ingredients are combined and sauté over medium heat until onions are translucent and softened, about 15 minutes.
- Add the minced garlic to the pot and sauté for thirty seconds.
- Add the beans to the mixture.
- Add the water or broth, and stir to combine all of the ingredients.
- Cover with a lid, raise the temperature up to medium-high heat, and bring the soup to a boil.
- Once the soup is boiling, gently stir.
- Add the parmesan rind, making sure the rind side is facing up and the cheese side facing down, into the soup.
- Also add the chopped rosemary and thyme.
- Season with a sprinkle of salt and pepper.
- Reduce heat to a simmer.
- Cover and let simmer for twenty minutes. Stir occasionally.
- Add the chopped kale to the pot after simmering for twenty minutes. Stir to incorporate. Let the soup simmer for an additional fifteen minutes.
- Ready to serve! Discard the rosemary and thyme sprigs and dried bay leaves. If you plan to have leftovers, leave the parmesan rind with the soup. If you do not plan to have leftovers, discard the rind now to make it easier to serve.
- Ladle the soup into bowls. Sprinkle each with a quarter of the grated parmesan. Serve with crusty ciabatta on the side. Enjoy!
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