Recipe courtesy of Rachael Ray
Episode: 2 for 1
Print
Total:
1 hr 5 min
Prep:
20 min
Cook:
45 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 5 min
Prep:
20 min
Cook:
45 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 3 tablespoons EVOO, plus more for drizzling
  • 5 ounces pancetta, finely diced
  • 4 cloves garlic, finely chopped or grated
  • 2 to 3 small stalks celery, finely diced
  • 2 medium carrots, finely diced
  • 1 large fresh bay leaf
  • 1 onion, finely diced 
  • Herb bundle of fresh parsley, sage, rosemary and thyme tied with kitchen string
  • Kosher salt and freshly ground pepper
  • 2 tablespoons tomato paste
  • 1/2 cup dry white wine
  • 6 cups chicken stock
  • Two 15-ounce cans cannellini beans 
  • 1 small bunch Tuscan kale, stems and ribs removed and leaves finely shredded or chopped
  • Freshly grated nutmeg
  • 1 rind from a wedge of Parmigiano-Reggiano
  • Shaved Parmigiano-Reggiano, for serving
  • Crusty bread, for serving

Directions

Watch how to make this recipe.

Heat the EVOO in a Dutch oven or medium soup pot over medium-high heat. Add the pancetta and cook until crisp. Add the garlic, celery, carrots, bay leaf, onions and herb bundle and season with a little salt and more pepper. Cook until soft, 7 to 8 minutes. Add the tomato paste and cook, stirring, for 1 minute. Deglaze with the wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Stir for 1 minute more. Add the stock and bring to a low boil. 

Add a few ladles of the soup to a food processor along with 1 can of beans and puree until smooth. Return the puree to the soup and stir to combine. Add the remaining can of beans and the kale and cook until the kale is wilted. Season with a hint of nutmeg. Add the cheese rind and simmer for 15 minutes at a low bubble to let the flavors combine. Adjust the seasonings.

Remove the cheese rind, herb bundle and bay leaf from the soup. Ladle the soup into shallow bowls and top with shaved Parmigiano-Reggiano and a drizzle of EVOO. Serve with bread for mopping. 

Cook's Note

The soup can be covered and refrigerated for a make-ahead meal. Reheat over medium heat, partially covered. Add about 1 cup water if the soup becomes too thick to ladle.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Pasta e Patate: Pasta and Potato Soup

Recipe courtesy of David Rocco

Doris Spacer's Portuguese Green Beans

French Onion Soup Mac 'n' Cheese

Recipe courtesy of Leah Brickley

Fava Beans

Recipe courtesy of Gaetano Varbero

Lentil Soup

Recipe courtesy of Roger Mooking

Bread Soup

Recipe courtesy of Laura Calder

Grandma's Green Beans

Recipe courtesy of Chris Massie

French Onion Soup

Recipe courtesy of Tyler Florence

Lita Oliver's Rice and Beans

Recipe courtesy of Lita Oliver

On TV

Pizza Masters

7:30am | 6:30c

Pizza Masters

8:30am | 7:30c

Pizza Masters

9:30am | 8:30c

Chuck's Eat the Street

10:30am | 9:30c

Chuck's Eat the Street

11:30am | 10:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Unique Eats

1pm | 12c

Unique Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Kings

9:30pm | 8:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Kings

1:30am | 12:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here