Ingredients

  • 3 tablespoons olive oil
  • 1 onion (large, diced)
  • 2 celery stalks (diced)
  • 1 large carrot (peeled and diced)
  • 3 cloves garlic (finely chopped)
  • 5 ounces pancetta (diced)
  • 3 sprigs thyme
  • 2 quarts chicken stock
  • 1 cup cannellini beans (soaked overnight)
  • 3 tomatoes (seeded and diced)
  • 1 zucchini (diced)
  • 5 ounces cavolo nero (black leaf kale, roughly chopped)
  • 4 ounces Italian bread (crusts removed, torn)
  • extra-virgin olive oil (to serve)
  • parmesan cheese (to serve)

Directions

  1. Heat oil in a Dutch oven on medium heat. Add the onion, celery, carrot, garlic, pancetta and thyme. Cook for about 5 mins or until the vegetables have softened but are not colored.
  2. Add the stock and bring to a boil. Reduce heat to low; add the beans and simmer for 30 mins or until the beans are tender.
  3. Add the tomatoes, zucchini, kale and bread and simmer for a further 15 mins.
  4. Season the soup to taste with salt and pepper. Turn off the heat and let stand for 10 mins.
  5. Serves with a generous drizzle of extra virgin olive oil and Parmesan cheese on the side.
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NutritionView more

350Calories
Sodium37%DV880mg
Fat25%DV16g
Protein41%DV21g
Carbs12%DV36g
Fiber8%DV2g

PER SERVING *

Calories350Calories from Fat140
% DAILY VALUE*
Total Fat16g25%
Saturated Fat2g10%
Trans Fat
Cholesterol20mg7%
Sodium880mg37%
Potassium960mg27%
Protein21g41%
Calories from Fat140
% DAILY VALUE*
Total Carbohydrate36g12%
Dietary Fiber2g8%
Sugars11g22%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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