We got this simple recipe out of Cookie Magazine (which doesnt exist anymore…) I think it was the in the last published issue of Cookie Mag…We made it over the long weekend, it was delicious and got better every day it sat in the pot.
1 onion chopped
2 carrots chopped
2 parsnips chopped
1/2 lb thick cut bacon cut into pieces
3 cloves garlic chopped
sal y pepe to taste
3 cans white Canellini beans drained and rinsed
1 large can (28 oz) of peeled, plum tomatoes
1 32 oz can of chicken stock
5 sprigs of thyme
5 sprigs of rosemary
1 bunch of kale, thick stems removed, washed and cut up into bite sized pieces
toasted bread crumbs
good quality olive oil
grated Parmesan cheese
In a large soup pot or dutch over, sautee the first five ingredients on the stove top with 2 tablespoons olive oil for 10 minutes, add sal y pepe.
Add the beans, plum tomatoes and chicken stock and stir.
Let the soup come to a simmer, add the thyme and rosemary and the kale.
Cover and let simmer for at least 1 hour stirring occasionally, until the beans start to break down.
You can always add more broth or another small can of tomatoes if the soup is too thick.
When ready to serve, ladle the soup into soup bowls, sprinkle with toasted bread crumbs, Parmesan cheese and drizzle with olive oil.
This is one of the best hearty winter soups we have made in a while.
Enjoy!
