Josie's Tuscan Bean Soup, 2019 Tampa Thanksgiving HIT!

2019

INGREDIENTS:

2 sprigs thyme
1 sprig oregano

1# diced pancetta (or cooked chopped bacon)

3 T. extra virgin olive oil
1 large onion (chopped)
1 c. chopped celery
1 c. chopped carrots
3-4 cloves garlic, minced

1/4 c. white wine

1-14 oz. can cannellini beans (drained, rinsed)
"-- kidney beans
"-- garbonzo beans
"-- diced tomatoes
2 quarts chicken broth

2 c. chopped green kale (stalks removed)
1 loaf rustic Italian bread (cut into cubes)
Grated Parmesan cheese (garnish)

DIRECTIONS:

1. Bundle the herbs in cooking string; set aside.
2. In large stock pot, cook pancetta in oil until sightly crispy (3-4 mins). *If you are doing bacon instead, first do step #3, and then cook the bacon pieces
3. Add: onions, celery, carrots and garlic and cook for 5-7 minutes.
4. Add white wine; season with salt/pepper to taste.
5. Add all drained beans, diced tomatoes, and chicken broth; add bundled herbs and salt/pepper to taste (if needed).
6. Cook 15-20 minutes on simmer
7. Add kale, and continue to cook on gentle simmer until all veggies are tender (30-40 mins).
8. Remove bundled herbs.  Serve with bread/cheese.
9. TOAST bread optional: Stir cubes in olive oil in a sauté pan on medium heat until golden brown (7-10 mins).