Tuscan White Bean Soup
For the Soup:
For the Garnish:
In a medium Dutch oven or a large saucepan, heat oil over medium heat. Add pancetta and cook until golden brown, about 10 minutes. Remove with a slotted spoon and drain on paper towel. Add onion and cook until translucent, about 5 minutes. Add garlic, chile, and fennel seed, and cook for 2 minutes.Advertisement
Add cannellini beans and chicken stock, and bring to a boil. Reduce heat and let simmer for 50 minutes, or until beans are tender.
Add Tuscan kale. Stir and season with salt and pepper. Cook for 5 minutes, until kale is tender.
Serve in a bowl over a slice of bread. Garnish with pancetta, tomatoes, onion, olive oil, Parmigiano-Reggiano, and crushed red pepper flakes.
If you're having more than 8 guests, double the ingredients. But don't aim for too many leftovers: We don't recommend freezing white-bean soup because the texture breaks down after a while. (Although an extra bowl or 2 will keep in the refrigerator for 3 to 4 days.)