I love making big batches of soup on the weekend. I store some of it in the refrigerator, and the rest I freeze in quart containers for when I need a quick lunch or dinner. I also prefer using homemade chicken stock, which I also keep in the freezer. Whenev…
What you'll need
Ingredients
1 tablespoon extra virgin olive oil, plus extra for drizzling
6 ounces pancetta (or bacon), cut into 1/4-inch pieces
1 large onion, chopped medium
1 leek, cleaned and chopped
2 medium celery ribs, cut into 1/2-inch pieces
3 medium carrots, peeled and cut into 1/2-inch pieces
8 medium garlic cloves, minced or pressed through garlic press
4 (15-ounce) cans cannellini beans, drained and rinsed well
2 medium bay leaves
1 (15-ounce) can diced tomatoes, drained and rinsed
1 medium bunch kale or collard greens (about 1 pound), thick stems trimmed, leaves chopped into 1-inch pieces (about 8 cups loosely packed)
1 (2-ounce) piece Parmigiano-Reggiano rind
1 sprig fresh rosemary
1 sprig fresh thyme
2 tablespoons fresh lemon juice
The method
Directions
01
Heat oil and pancetta in large Dutch oven over medium heat. Cook pancetta, stirring occasionally, until lightly browned and fat has rendered, 6 to 10 minutes. Add onion, leek, celery, and carrots. Cook vegetables, stirring occasionally, until softened and lightly browned, 10 to 16 minutes. Stir in garlic, tomato paste, and red pepper flakes and cook until fragrant, about 1 minute. Stir in broth, water, beans, bay leaves, diced tomatoes, Parmigiano-Reggiano rind, and greens. Increase heat to high and bring to a gentle boil. Reduce heat and simmer until vegetables and greens are fully tender, 20 to 25 minutes.
02
Remove pot from stove and submerge rosemary and thyme sprig in stew. Cover and let stand 15 minutes. Discard the bay leaves, Parmigiano-Reggiano rind, thyme and rosemary sprig; Stir in lemon juice and season with salt and pepper to taste. If desired, use back of spoon to press some beans against side of pot to thicken stew. Serve lightly drizzled with olive oil.
This surprisingly delicious chicken soup is quick to prepare and requires only a handful of readily available ingredients. I store it I the freezer in individual serving size containers, and just grab on when I need a fast bite.
This surprisingly easy soup from Cook’s Country magazine is streamlined by using a store-bought rotisserie chicken and it delivers all the comfort and flavor one expects from homemade chicken soup. The addition of ginger gives the broth a delicious boost wi…
Scaled down recipes can be very handy, especially for dishes that taste best the day they are made. If you’re looking for something easy, comforting and delicious, this chicken and dumplings recipe is one of the best. *Note: Make the dumplings just before a…
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Fold in half along dotted line, blank sides facing in
Cook Like James
Easy Tuscan White Bean Soup – La Ribollita
Prep
Cook
Yield
I love making big batches of soup on the weekend. I store some of it in the refrigerator, and the rest I freeze in quart containers for when I need a quick lunch or dinner. I also prefer using homemade chicken stock, which I also keep in the freezer. Whenev…
Ingredients
1 tablespoon extra virgin olive oil, plus extra for drizzling
6 ounces pancetta (or bacon), cut into 1/4-inch pieces
1 large onion, chopped medium
1 leek, cleaned and chopped
2 medium celery ribs, cut into 1/2-inch pieces
3 medium carrots, peeled and cut into 1/2-inch pieces
8 medium garlic cloves, minced or pressed through garlic press
4 (15-ounce) cans cannellini beans, drained and rinsed well
2 medium bay leaves
1 (15-ounce) can diced tomatoes, drained and rinsed
1 medium bunch kale or collard greens (about 1 pound), thick stems trimmed, leaves chopped into 1-inch pieces (about 8 cups loosely packed)
1 (2-ounce) piece Parmigiano-Reggiano rind
1 sprig fresh rosemary
1 sprig fresh thyme
2 tablespoons fresh lemon juice
Cook Like James · The method
Directions
1
Heat oil and pancetta in large Dutch oven over medium heat. Cook pancetta, stirring occasionally, until lightly browned and fat has rendered, 6 to 10 minutes. Add onion, leek, celery, and carrots. Cook vegetables, stirring occasionally, until softened and lightly browned, 10 to 16 minutes. Stir in garlic, tomato paste, and red pepper flakes and cook until fragrant, about 1 minute. Stir in broth, water, beans, bay leaves, diced tomatoes, Parmigiano-Reggiano rind, and greens. Increase heat to high and bring to a gentle boil. Reduce heat and simmer until vegetables and greens are fully tender, 20 to 25 minutes.
2
Remove pot from stove and submerge rosemary and thyme sprig in stew. Cover and let stand 15 minutes. Discard the bay leaves, Parmigiano-Reggiano rind, thyme and rosemary sprig; Stir in lemon juice and season with salt and pepper to taste. If desired, use back of spoon to press some beans against side of pot to thicken stew. Serve lightly drizzled with olive oil.
Cook Like James
Easy Tuscan White Bean Soup – La Ribollita
Prep
Cook
Yield
I love making big batches of soup on the weekend. I store some of it in the refrigerator, and the rest I freeze in quart containers for when I need a quick lunch or dinner. I also prefer using homemade chicken stock, which I also keep in the freezer. Whenev…
Ingredients
1 tablespoon extra virgin olive oil, plus extra for drizzling
6 ounces pancetta (or bacon), cut into 1/4-inch pieces
1 large onion, chopped medium
1 leek, cleaned and chopped
2 medium celery ribs, cut into 1/2-inch pieces
3 medium carrots, peeled and cut into 1/2-inch pieces
8 medium garlic cloves, minced or pressed through garlic press
4 (15-ounce) cans cannellini beans, drained and rinsed well
2 medium bay leaves
1 (15-ounce) can diced tomatoes, drained and rinsed
1 medium bunch kale or collard greens (about 1 pound), thick stems trimmed, leaves chopped into 1-inch pieces (about 8 cups loosely packed)
1 (2-ounce) piece Parmigiano-Reggiano rind
1 sprig fresh rosemary
1 sprig fresh thyme
2 tablespoons fresh lemon juice
Directions
1
Heat oil and pancetta in large Dutch oven over medium heat. Cook pancetta, stirring occasionally, until lightly browned and fat has rendered, 6 to 10 minutes. Add onion, leek, celery, and carrots. Cook vegetables, stirring occasionally, until softened and lightly browned, 10 to 16 minutes. Stir in garlic, tomato paste, and red pepper flakes and cook until fragrant, about 1 minute. Stir in broth, water, beans, bay leaves, diced tomatoes, Parmigiano-Reggiano rind, and greens. Increase heat to high and bring to a gentle boil. Reduce heat and simmer until vegetables and greens are fully tender, 20 to 25 minutes.
2
Remove pot from stove and submerge rosemary and thyme sprig in stew. Cover and let stand 15 minutes. Discard the bay leaves, Parmigiano-Reggiano rind, thyme and rosemary sprig; Stir in lemon juice and season with salt and pepper to taste. If desired, use back of spoon to press some beans against side of pot to thicken stew. Serve lightly drizzled with olive oil.
