Ingredients Jump to Instructions ↓

  1. 1/4 cup olive oil

  2. 2 cloves garlic, smashed

  3. 6 slices Italian bread , crusts removed and cut into 1/4-inch dice Salt

  4. 3 tablespoons olive oil

  5. 1 large red onion, chopped

  6. 2 large stalks celery, chopped

  7. 4 cloves garlic, chopped

  8. 2 large carrots, diced

  9. 1/4 pound pancetta, thinly sliced

  10. 1/2 head Savoy cabbage , finely sliced, blanched and drained

  11. 1/2 bunch Swiss chard, washed and finely sliced

  12. 1 large waxy potato, cut into 1/2-inch cubes

  13. 4 cups water

  14. 2 cups chicken stock

  15. 3 medium tomatoes , seeded and diced

  16. 1 bouquet garni ( rosemary sprig, 4 thyme sprigs, 1 bay leaf , bunch parsley )

  17. 3 cups cooked cannellini beans

  18. 1 cup spinach leaves, washed and coarsely chopped Salt and pepper Grated Parmigiano-Reggiano cheese

Instructions Jump to Ingredients ↑

  1. For the Sauteed Croutons: Heat olive oil in a large saute pan over medium-high heat, add the garlic and cook for 3 to 4 minutes, to flavor the oil. Remove the garlic , add the bread cubes and toss to coat. Saute until golden brown on all sides, season lightly with salt. Remove to a plate lined with paper towels. For the Soup: Heat oil in a 4 quart pot, add the onion, celery, garlic, carrot and pancetta and cook until soft. Add the cabbage, chard, potato, water, broth, tomatoes and bouquet garni . Bring the soup to a gentle simmer and cook for 15 to 20 minutes. Place half of the beans (1 1/2 cups) in a food processor and process until smooth. Add the puree and the whole beans to the simmering soup. Simmer the soup for about 5 minutes. Add the spinach and cook for 2 minutes. Season with salt and pepper to taste. Ladle the soup into bowls, garnish with sauteed croutons and cheese.


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