If you love to have soup as a meal like I do, this is the soup to try! It’s delicious, nutritious and promises to fill you with warmth on a cold day.
2 pieces each 1 cm thick of pancetta (mild or hot), cut into small chunks
1 onion, diced
2 carrots
1 potato cut into small bite size pieces
5 cloves of garlic, minced
1 bay leaf
6 cups homemade chicken stock
1 piece of parmesan rind
1 bunch of Rapini, cut into 1 inch pieces
1 can white cannellini beans
parmesan cheese
baguette
olive oil
salt
Method:
- Heat soup pot with 2 tbs of olive oil and add pancetta stirring until browned.
- Add the onion, carrots, potato and garlic cooking at medium heat for 7 minutes until wilted
- Add the stock, the parmesan rind, bay leaf and some salt and bring it to a boil
- Reduce the heat and continue cooking for 15 minutes
- Add the Rapini and beans and cook for an additional 15 minutes
- Cut thin pieces of a baguette. Sprinkle with olive oil and salt and lightly toast in the oven at 350
- Serve soup with a sprinkle of parmesan cheese and croutons!
