This classic Tuscan soup is rich and thick, and it cries out for crusty bread and a big, fat red wine (Italian, of course!). The secret to a rich, flavourful Italian soup is tossing in a Parmesan rind, which infuses the broth with its sweet, salty goodness. So, hang onto those cheese rinds to flavour your soups, sauces, and stews. For those of you in a hurry, substitute canned beans and remove the overnight soaking process.
Makes 8 healthy portions
Ingredients
- 1 pound (450 g) dried white beans (about 2 1/4 cups/560 mL), such as great northern, cannellini, or navy
- 8 slices pancetta (1/8-inch/3 mm slices)
- 2 Spanish onions, cut in medium dice
- 2 tablespoons (30 mL) extra-virgin olive oil
- 4 cloves garlic, finely chopped
- 5 cups (1.25 L) chicken stock
- 1 piece Parmesan rind, 3 by 2 inches (8 x 5 cm)
- 2 teaspoons (10 mL) kosher salt
- 1/2 teaspoon (2.5 mL) black pepper
- 1 bay leaf
- 2 teaspoons (10 mL) finely chopped fresh rosemary
- 6 carrots, halved lengthwise and cut crosswise into 1/2-inch (1 cm) pieces
- 11 ounces (310 g) cured Italian sausage (preferably soppressata), cut into 1/2- by 1/4-inch (1 cm x 6 mm) pieces
- 1 pound (450 g) kale, stems and centre ribs removed and discarded, leaves coarsely chopped
- 1 cup (250 mL) freshly grated or shaved Parmesan, for garnish
- 2 tablespoons (30 mL) extra-virgin olive oil
Directions
- Place the dried beans in a bowl and rinse a few times. Cover with plenty of cold water, and soak overnight.
- Preheat the oven to 325°F (160°C).
- Line a large plate with paper towels. Place the pancetta on a parchment paper–lined baking sheet, and cook until golden brown and crispy, about 5 minutes. Drain and let cool on the paper towels.
- Rinse and drain the beans in a colander and set aside. In an 8-quart (8 L) pot, cook the onions in the olive oil over medium-low heat, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, for 1 minute.
- Add the beans to the pot. Add 2 cups (500 mL) of water and the chicken stock, Parmesan cheese rind, salt, pepper, bay leaf, and rosemary. Bring to a boil over medium-high heat, and then reduce to a simmer and let cook, uncovered, until the beans are just tender, about 40 minutes.
- Stir in the carrots, and simmer for 10 minutes or until almost tender but still slightly firm. Add the chopped sausage, kale, and 4-5 cups of water. Simmer uncovered, stirring occasionally, until the kale is tender, about 4 minutes.
- Taste the soup and adjust the seasonings with salt and freshly ground pepper. Ladle into serving bowls, and top with the pancetta rounds and Parmesan.