← Nouns Cooking · Soup Pot

Ingredients

• 2 tbsp Olive oil
• 1 Onion, chopped
• 2 Carrot, diced
• 2 celery sticks, diced
• 3 cloves Garlic, chopped
• 1 tsp fresh thyme leaves
• 1 tsp Smoked paprika
• 1 Bay leaves
• 300 g cooked ham (or a meaty ham bone or hock), diced
• 1.5 l chicken stock
• 800 g tinned cannellini or haricot beans (2 tins), drained and rinsed
• 400 g Tinned tomatoes (optional)
• 100 g Kale, stalks removed, chopped
• 3 tbsp Parsley, chopped
• Black pepper
• Salt

Method

1. Heat the oil in a large pot over medium heat and cook the onion, carrots and celery for 8 min, until soft.
2. Stir in the garlic, thyme and smoked paprika for 1 minute.
3. Add the bay leaf, ham (or ham bone), stock, beans and tomatoes, if using. Bring to a boil, then simmer, partly covered, for 25 min.
4. If you used a bone, lift it out, pull off the meat and return it to the pot. Mash a ladle of beans against the side of the pot to thicken the soup.
5. Stir in the kale and simmer for 5 min, until wilted. Season with pepper, taste before adding salt, and finish with parsley.

Tips

• With dried beans, soak 450 g overnight and simmer them with the ham bone for about 1½ hours before adding the vegetables.
• A drizzle of good olive oil and some grated pecorino on top is lovely. Check the stock is gluten-free if you need it to be. Cool leftovers quickly, refrigerate within 2 hours and reheat until piping hot.

Sources

Written in our own words after cross-checking these recipes:

The Daring Gourmet The Modern Proper Once Upon a Chef