Italian White Bean Soup
This hearty vegetable bread soup is packed with vegetables, beans, and bread this is truly a meal in one pot. The best part is this soup makes even better leftovers or make a large batch to freeze and store in an airtight container for 6-8 months. Prep Time: 5 minutes - Cook Time: 15 hours - Total Time: 0 minutes Yield: Serves 6-8 Ingredients: 3 Tbsp Black Pepper Olive Oil 1 Shallot, diced 3 Celery Stalks, chopped 2 Medium Carrots 3 Cloves Garlic 2 Tbsp White Truffle Balsamic Vinegar 3 Tomatoes, chopped 1 Head Kale, large chop 8 cups chicken stock ¼ cup Wild Garlic Dried Herb Blend 2 14.5oz Cans Northern White Beans ½ Loaf Pain le Vain 2 teaspoons Black Truffle Sea Salt ½ cup Parmesan Cheese, finely grated. Instructions:
In a large dutch oven over medium high heat add olive oil. Once hot add shallot, celery, and carrots. Cook until softened about 8 minutes then add garlic and cook for 1 minute. Add White Truffle Balsamic Vinegar and cook 1 more minute.
Add into pot tomatoes, kale, chicken stock, and Wild Garlic. Bring to a boil then reduce heat to medium-low.
Add beans and salt to soup and stir. Tear bread into large chunks and add to soup. Cook until bread breaks down, about 20 minutes. Add cheese and cook for another 5 minutes.