1/4 cup extra-virgin olive oil, plus some for drizzling on bread
1 onion, chopped (organic)
1 carrot, chopped (organic)
4 ounces pancetta, chopped (pasture-raised)
2 cloves garlic, 1 minced and 1 whole
1 tsp Himalayan salt
1 tsp freshly ground black pepper
1 Tbsp tomato paste
1 (15-ounce) can diced tomatoes
1 bunch, organic lacinato kale
1 (15-ounce) can cannelloni beans, drained
1 Tbsp herbs de Provence (good quality one from Williams Sonoma)
3 cups chicken stock
1 bay leaf
1 (3 inch) piece Parmesan rind (optional)
couple pieces gluten free bread
Grated Parmesan, for serving (optional)
1. Heat the oil in a heavy large pot over medium heat.
2. Add in onion, carrot, pancetta, minced garlic, salt, and pepper.
Cook until the onion is olden brown and the pancetta is crisp…about 7-10 minutes.
3. Add tomato paste and stir until dissolved.
4. Add tomatoes and stir, scrapping the bottom of the pan with a wooden spoon to release all the brown bits.
5. Add the kale, beans, herbs, stock, bay leaf, and Parmesan rind.
6. Bring the soup to a boil, reduce heat and simmer for 30 minutes.
Meanwhile…preheat the oven to 350 degrees F.
Drizzle the sliced bread with a little olive oil and toast till golden brown…about 5 minutes.
Remove from the oven and rub the top of the toasts with the whole garlic clove.
Ladle soup in bowls and serve with a side of the garlic toast.