Cannellini Bean, Pancetta And Kale Soup - cooking recipe

Ingredients

1 tbsp olive oil
6 slices pancetta, quartered
5 oz kale, roughly chopped
1 None onion, diced
3 cloves garlic, crushed
2 cups chicken stock
1 (14 oz) can cannellini beans, drained and rinsed
2 tbsp extra virgin olive oil
None None grated Parmesan, for garnish

Preparation

Heat olive oil in a large pot over medium-high heat. Cook pancetta, kale and onion for 8 mins. Add garlic and cook for 2 mins.
Add stock and cannellini beans, bring to a simmer and cook for 5 mins. Season with salt and pepper.
Ladle into serving bowls, drizzle with extra virgin olive oil and sprinkle with Parmesan.