Ingredients
– 150 g pancetta, diced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 carrot, diced
– 400 g canned white beans, drained
– 1 litre vegetable broth
– 250 g kale, chopped
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Olive oil for cooking
Method
1. Heat olive oil in a large pot over medium heat.
2. Add the diced pancetta and cook until crispy, stirring occasionally.
3. Toss in the onion, garlic, and carrot. Cook until the vegetables are soft.
4. Stir in the white beans, vegetable broth, chopped kale, thyme, salt, and pepper. Bring to a boil.
5. Reduce heat, cover, and simmer for about 20 minutes.
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