prep time: 25 minscook time: 55 minstotal time: 80 mins
•3 tablespoons TSIG Extra Virgin Olive Oil
•1 garlic clove, minced
•2 cups yellow onions, chopped
•2 carrot, chopped
•2 medium celery stalks, chopped
•1 cup smoked bacon or pancetta, cubed
•1 parmesan rind
•1 quart chicken or vegetable stock
•1 cup beans, cooked or canned
•1 cup stewed tomatoes passata, chopped
•1 bunch kale leaves or large spinach, cleaned and deveined
•2 medium zucchini, cubed
•2 cups green beans, sliced in small sections
•salt and pepper
•1 bouquet garni, fresh rosemary, parsley, thyme, 1 bay leaf tied together
1.Warm olive oil in a large pot over medium heat.
2.Add garlic, onions, celery and carrots. Cook 3 to 5 minutes to soften. Add the bacon or pancetta and crisp.
3.Stir in the beans. Stew slowly for 5 minutes. Add the tomatoes, stock and bouquet garni and season. Add the parmesan rind. Bring to a boil and slow simmer for 25-30 minutes until soft vegetables are soft.
4.Remove from heat. Discard the bouquet garni and parmesan rind and with an immersion blender whiz to a chunky consistency. You can also use a blender or a food processor.
5.Return the soup to the pot on a medium/low heat and add remaining vegetables. Cook for 15-20 minutes. The vegetables should be cooked but still have a of a bite.
6.Serve warm or room temperature. Garnish with pesto, crunchy pancetta, a grain and some parsley.
Freeze before adding kale, beans and zucchini for up to 6 months.