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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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