recipe: cannellini bean, pancetta & kale soup
Preparation 10 minutes
Cooking 17 minutes
1 tbsp olive oil
6 (150g) slices pancetta, quartered
150g kale, roughly chopped
1 onion, diced
3 garlic cloves, minced
2 cups chicken stock
400g tin cannellini beans, drained and rinsed
Salt and pepper, to taste
2 tbsp extra-virgin olive oil
Finely grated parmigiano- reggiano cheese
1 Heat the olive oil in a large saucepan over medium-high heat. Cook the pancetta, kale and onion for 8 minutes, add the garlic and cook for a further 2 minutes.
2 Add the stock and cannellini beans and bring to a simmer for 5 minutes. Season with salt and pepper.
3 Ladle into serving bowls, drizzle with extra-virgin olive oil and sprinkle with parmigiano-reggiano cheese.