Ingredients with Measurements:
- 1 pound dried cannellini beans, soaked overnight
- 6 cups water
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 4 slices bacon, chopped
- 1 bunch kale, stemmed and chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 1/2 cup grated Parmesan cheese
Special equipment needed:
- Large pot
- Wooden spoon
- Strainer
Step-by-step instructions:
1. Drain the soaked cannellini beans and rinse them under cold water.
2. In a large pot, combine the beans and water. Bring to a boil over high heat, then reduce heat to low and simmer for 1 hour.
3. In a separate pan, cook the bacon over medium heat until crispy. Remove the bacon from the pan and set aside.
4. In the same pan, add the onion, garlic, and olive oil. Cook until the onion is translucent.
5. Add the kale to the pan and cook until wilted.
6. Add the bacon, onion, garlic, and kale mixture to the pot with the beans.
7. Season with salt, black pepper, and red pepper flakes.
8. Simmer for an additional 30 minutes or until the beans are tender.
9. Serve hot with grated Parmesan cheese.
- Time:
Preparation time: 10 minutes
- Cooking time: 1 hour and 30 minutes
Temperature:
- Simmer over low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 320
- Fat: 10g
- Carbohydrates: 44g
- Protein: 17g
Substitutions for ingredients:
- You can use any type of dried white beans instead of cannellini beans.
- You can substitute pancetta for bacon.
- You can use spinach instead of kale.
Variations:
- Add chopped tomatoes to the pot for a more tomato-based soup.
- Add cooked Italian sausage to the pot for a heartier soup.
Tips and tricks:
- Soak the beans overnight for a smoother texture.
- Use a wooden spoon to stir the beans to prevent them from breaking apart.
- Add more water if the soup becomes too thick.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in individual bowls with a sprinkle of grated Parmesan cheese on top.
Garnishes:
- Fresh parsley or basil leaves
Pairings:
- Serve with crusty bread and a side salad.
Suggested side dishes:
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the soup is too thick, add more water or broth.
Food safety advice:
- Make sure to soak the beans overnight to ensure they are fully cooked and safe to eat.
Food history:
- Capra e Fagioli is a traditional Italian soup made with beans and goat meat.
Flavor profiles:
- Savory, salty, and slightly spicy
Serving suggestions:
- Serve as a main course for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian