Posts tagged ‘lacinato kale’

January 13, 2011

Winter Kitchen | Zuppa di Cavoli

Every winter kitchen needs a good, sturdy soup.  This zuppa, made with lacinato kale, pancetta and fennel, is amazingly versatile.  The leftovers even result in perfect little hors d’oeuvres.  Who knew?

While this recipe contains the classic French base (i.e., carrot, onion, celery), the ingredients are cooked slightly differently than most other soups I make resulting in a surprisingly different flavor.  Regional and cultural differences in cooking techniques really get me going.  This is because I am a food nerd, but again, you all know this.  You don’t have to be, though, to enjoy this truly delicious Italian soup.

Zuppa di Cavoli, Four Ways, Inspired by Flavors of Tuscany

1 c dried canneloni beans (you could use canned, but I wouldn’t recommend it)

Small bunch of thyme

3 oz pancetta chopped (you could substitute bacon)

1/2 medium onion, chopped

1 carrot, scrubbed and chopped

1 rib of celery chopped

2 cloves of garlic, minced

1 small bulb of fennel, trimmed of  stalks and root end, thinly sliced

read more »

%d bloggers like this: