What You'll Need:
- 1 Loaf of day old peasant bread
- 5-7 TBSP extra virgin olive oil
- salt and pepper for taste
- 1 lb shelling beans, canned cannellini beans work great!
- 2 small yellow onions, diced
- 3-6 slices pancetta
- 3 bay leaves
- 1 TSP chopped fresh sage
- 3-5 ribs celery, diced
- 2-4 carrots, peeled and diced
- 1 small bulb fennel- i left this out.
- 4-6 cloves garlic
- 1 head of kale, or other sturdy green, coarsely chopped
- 6-8 drained canned whole tomatoes
- 1 cup sliced savory cabbage
- 6 cups chicken stock or water
- parmesan cheese for garnish.
Mix it all together!
Preheat the oven to 350, cut the crust off the bread, tear into bite sized pieces, toss lightly in olive oil, spread on baking sheet, season with salt and pepper. Bake for about 10-12 minutes or until crispy.
Heat 2-3 tbsp olive oil in a soup pot, add onions, pancetta, bay lead and sage. Saute until onions soften slightly, about 10 minutes.
Stir in the celery, carrots, fennel and garlic.
Mix in the kale, tomatoes, and cabbage, saute until the vegetables soften slightly, 3-5 minutes.
Season with Salt. Add the stock, raise the heat to high, bring to a boil. Then lower the heat and simmer until all the vegetables are tender, about 40 minutes.
Add the beans, and 1 cup of water and simmer for 10 more minutes.
Add the bread pieces, start with half, and see how thick the soup becomes, add more as desired. Save the left over as crutons! Cook with lid on, for about 15 more minutes.
Serve with fresh parmesan and pepper!