Tuscan Tomato Bean Soup

Tuscan Tomato Bean Soup

Starter 

For variety, you can add a 2-inch piece of Parmesan cheese rind after the chicken broth. Remove before serving.

  • 8

    serves

  • Very easy

    Difficulty

  • Prep time

  • Cook time

Ingredients

  • 1 large onion
  • 3 cloves garlic
  • 3 small carrots
  • 2 stalks celery
  • 1/4 cup chopped pancetta or bacon
  • 1/4 cup olive oil
  • 4 cups chopped kale
  • 1 Tbsp chopped rosemary
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp ground cayenne
  • 2 (14 oz) cans cannellini beans, rinsed and drained
  • 1 (28 oz) can crushed tomatos
  • 3 cups chicken broth

Preparation

1. Peel and quarter the onion. Peel and coarsely chop the garlic. Slice the carrots and celery. Chop the pancetta.

2. Place the onion and garlic in the bowl fitted with the ultrablade knife. Mix at speed 12 for 10 seconds. Replace the ultrablade knife with the mixer. Add carrots, celery, pancetta and oil. Launch the P1 simmer program at 270°F for 8 minutes.

3. Add all remaining ingredients in the order listed. Launch the P2 simmer program at 210°F for 30 minutes or until kale is cooked and flavors are blended.