- 1/4 cup olive oil
- 4 ounces pancetta, diced
- 1 cup diced onion,
- 1 cup diced carrot, diced
- 1/2 cup diced celery, diced
- 3 cups diced russet potatoes, diced
- 1/2 cup white beans, soaked in water overnight
- 6 cups shredded cavolo nero (Tuscan cabbage or kale)
- 1 (14.5-ounce) can diced tomatoes
- 1 sprig fresh thyme
- 6 to 8 cups chicken stock
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 8 to 10 slices country bread
- 1/2 to 3/4 cup extra-virgin olive oil, for drizzling
- 1/2 cup grated Parmigiano-Reggiano, for garnish
Set a Dutch oven over medium-high heat and add the olive oil. Once the oil is hot, add the pancetta to the pan and cook, stirring occasionally, until the pancetta is crispy and has rendered most of its fat, about 3 minutes. Add the onion, carrots and celery to the pan and cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the potatoes, white beans and cavolo nero to the pan and cook for 3 minutes, stirring once or twice. Add the tomatoes, thyme, stock, salt and pepper to the pan and bring to a boil, reduce to a simmer and cover. Cook for about 2 hours or until the beans are tender and begin to burst.
Preheat the oven to 350 degrees F.
Place a slice of bread in an earthenware bowl and pour 1 cup of the soup over the bread. Place the bowl in the oven and heat for about 5 minutes. Remove from the oven and drizzle with the extra-virgin olive oil and the Parmesan. Sprinkle the top with extra black pepper, if desired.
Recipe courtesy of Rachael Ray