This soup is chock-a-block with all kinds of vegetables. It's a very hearty soup and can be served by itself as a whole meal. It's got the fragrance of fresh basil, the heartiness of the vegetables and it's thickened using sourdough bread. It does use a little bit of pancetta but vegetarians can easily omit that. I have an alternative for you at the bottom of the recipe.
4 TBS good olive oil
1 cup diced onion (not red onion, you can use yellow or white)
1/4 cup pancetta diced
1 cup chopped celery
1 cup chopped carrots
2 cups chopped kale
2 cups chopped savoy cabbage
6-7 garlic cloves finely chopped
1/2 tsp chili flakes
1 cup canellini beans (white beans)
1 large can whole tomatoes in puree
1 cup fresh basil leaves
2 tsp salt
1 TBS pepper
4 cups vegetable or chicken stock
6 large slices of sourdough bread cut into 1 inch cubes (about 2 cups)
Prep: Soak the white beans over night and then cook them in salted water for about 45 to 50 minutes till they are done but not mushy. Puree half the beans using the cooking water and keep half of them whole. Reserve the cooking liquid.
In a large stock pot, heat the olive oil, add the diced pancetta and chopped onions. Saute till the bacon starts to crisp. Add the chopped carrots and celery, saute and let cook for 5-6 minutes. Add the chopped garlic, cabbage and kale. Saute till well mixed. Season with salt, pepper and chili flakes.
Add the whole cooked beans to the pot, and the beans puree. Add the can of tomatoes and mix thoroughly. Add 4 cups of stock and 1 cup of the beans cooking liquid. Add the bread cubes and cover and let cook for about 20- 25 minutes. Add the chopped fresh basil leaves and let cook for 5 minutes.
To serve:
Serve with really good olive oil drizzled on top. Or some parmesan grated on top.
Note for vegetarians. You can omit the pancetta and instead add a tablespoon of butter with the olive oil. Just enhances the flavour!
4 TBS good olive oil
1 cup diced onion (not red onion, you can use yellow or white)
1/4 cup pancetta diced
1 cup chopped celery
1 cup chopped carrots
2 cups chopped kale
2 cups chopped savoy cabbage
6-7 garlic cloves finely chopped
1/2 tsp chili flakes
1 cup canellini beans (white beans)
1 large can whole tomatoes in puree
1 cup fresh basil leaves
2 tsp salt
1 TBS pepper
4 cups vegetable or chicken stock
6 large slices of sourdough bread cut into 1 inch cubes (about 2 cups)
Prep: Soak the white beans over night and then cook them in salted water for about 45 to 50 minutes till they are done but not mushy. Puree half the beans using the cooking water and keep half of them whole. Reserve the cooking liquid.
In a large stock pot, heat the olive oil, add the diced pancetta and chopped onions. Saute till the bacon starts to crisp. Add the chopped carrots and celery, saute and let cook for 5-6 minutes. Add the chopped garlic, cabbage and kale. Saute till well mixed. Season with salt, pepper and chili flakes.
Add the whole cooked beans to the pot, and the beans puree. Add the can of tomatoes and mix thoroughly. Add 4 cups of stock and 1 cup of the beans cooking liquid. Add the bread cubes and cover and let cook for about 20- 25 minutes. Add the chopped fresh basil leaves and let cook for 5 minutes.
To serve:
Serve with really good olive oil drizzled on top. Or some parmesan grated on top.
Note for vegetarians. You can omit the pancetta and instead add a tablespoon of butter with the olive oil. Just enhances the flavour!
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