Ingredients
The following ingredients have 6 Servings
- 1 tablespoon extra-virgin olive oil
- plus more for drizzling
- 3 ounces pancetta
- finely diced
- ½ yellow onion
- finely chopped (about ¾ cup)
- 1 large parsnip (about 5 ounces)
- peeled
- inner core removed
- diced
- 1 small turnip (about 6 ounces)
- peeled and diced
- 4 garlic cloves
- 3 finely chopped
- 1 whole and peeled
- 10 cups low-sodium chicken broth
- 1 cup dried green lentils (7 ounces)
- 4 leaves Tuscan kale or regular kale
- stemmed and coarsely chopped
- One 14-ounce can cannellini beans
- drained and rinsed
- 8 ounces ciabatta bread
- cut diagonally into six ¾-inch-thick slices
- 2 tablespoons olive oil
- One 1-ounce piece Pecorino cheese
- for grating
Instruction
- Heat a large pot over medium-high heat
- Add extra-virgin olive oil and pancetta and sauté until pancetta is crisp, about 5 minutes
- Using a slotted spoon, transfer pancetta to a plate
- To same pot, add onion, carrots, parsnip, turnip and chopped garlic
- Reduce heat to medium and sauté until vegetables have softened, about 7 minutes
- Add broth, lentils and kale and bring to a simmer over medium-high heat
- Reduce heat to medium-low and simmer gently until lentils begin to soften but are still slightly firm in the center, about 15 minutes
- Add the beans and continue simmering until lentils are tender but not bursting apart, about 3 minutes
- Remove pot from heat and season with salt and pepper
- Meanwhile, heat a large skillet over medium-high heat
- Brush both sides of bread with olive oil and cook until toasted, about 2 minutes per side
- Rub whole garlic clove over warm bread
- Divide soup among 6 bowls and sprinkle with pancetta
- Grate some Pecorino over, drizzle with extra-virgin olive oil and serve with bread
