Tomato + White Bean Soup

I've been making and eating A LOT of soup.  I love soup.  This one extra wintery with the rosemary, white beans and fennel.  Yum.  Try it with farro.  

serves 6.

Tomato + White Bean Soup

4oz chopped pancetta

1 yellow onion, finely diced

1 bulb fennel, finely chopped

2 large carrots, peeled, finely chopped

2-3 cloves garlic, minced

1.5 teaspoon dried rosemary

1 teaspoon dried thyme

1 14oz tin crushed tomatoes

1 quart vegetable stock

1 cup water

s + p

1 14 oz tin white beans, drained, rinsed

3 cups chopped kale

In a large pot over medium low heat, cook pancetta, stirring occasionally, until fat is rendered and pancetta is crispy, about 10 minutes.  Drain fat.  Raise heat to medium.  Add onion to pot with pancetta.  Cook, stirring frequently until onion is glossy and soft, about 5 minutes.  Stir in fennel, carrots, rosemary and thyme.  Cook 2 minutes. Add tomatoes, stock and water.  Season with salt and pepper.  Bring to a boil, reduce heat and simmer until vegetables are tender, about 30 minutes.  Turn off heat.  Stir in beans and kale.  Adjust seasoning.