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5 tablespoons olive oil
1 small onion chopped
1 carrot chopped
1 celery stalk chopped
1 tablespoon minced garlic
Salt and ground black pepper
2 cups cooked or canned cannellini beans (any combination, i used 1 cannellini and 1 humus)
1 15-ounce can whole peeled tomatoes
4 cups vegetable stock or water
1 fresh rosemary sprig
1 fresh thyme sprig
1/2 pound chopped kale or escarole (or spinach)
4 large, thick slices whole-grain bread toasted (optional, for garnish)
½ cup freshly grated Parmesan
Sauté onion, garlic and pancetta in olive oil.
Add all other ing.
Bring to boil and simmer for about 1 hour.
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