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Tuscan Bean Soup
Description
Tuscan Bean Soup is a dish perfect for feeding six people. It starts with a base of olive oil, lardons or streaky bacon, and fennel seeds heated in a saucepan. This mixture is then enhanced with diced red onion, carrots, fennel bulb, and garlic, along with some chilli flakes for a bit of spice. The recipe includes two cans of cannellini beans, one of which is pureed with chicken stock to create a thick, rich texture. A piece of Parmesan rind is added to the soup as it simmers, infusing it with a deep, cheesy flavor. The soup is filled with sliced cavolo Nero or kale, making it not only delicious but also packed with nutrients. To top it off, a homemade rocket, lemon, and walnut pesto adds a fresh, zesty finish. This soup is a beautiful blend of flavors and textures, perfect for a cozy meal.
Ingredients
For the pesto:
Instructions
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Sautéing Vegetables and Lardons:
Heat olive oil in a heavy-based saucepan or casserole dish over medium heat. Add lardons and fennel seeds, sautéing until the lardon fat begins to render. Incorporate onion, carrots, fennel, garlic, and chilli flakes. Sauté over low-medium heat for 10-12 minutes until vegetables start to soften.
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Preparing Bean Purée and Simmering:
Use a food processor to blend one tin of rinsed beans with chicken stock until smooth. Pour the purée into the pan along with the remaining whole beans and Parmesan rind. Simmer, covered, for 30 minutes.
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Adding Greens and Further Simmering:
After 30 minutes, add cavolo nero or kale to the pan. Simmer uncovered for an additional 10 minutes to soften the greens.
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Making Rocket, Lemon, and Walnut Pesto:
Blend all pesto ingredients together in a food processor until smooth. Taste and adjust seasoning with salt and pepper.
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Serving:
Remove the Parmesan rind from the soup. Ladle the soup into bowls and top each serving with a generous dollop of the prepared pesto.
Note
