Cannellini Bean and Clam Soup with Artichokes, Kale and Bacon
Serves 4 to 6
- 2 tablespoons Bellucci 100% Italian Extra Virgin Olive Oil
- 4 slices bacon, thinly sliced
- 1 large shallot, minced
- 1 clove garlic, minced
- 1 fennel bulb, diced
- 3 kale leaves, tough rib removed and thinly sliced
- Pinch of salt
- 2 14 ounce cans cannellini beans, drained and rinsed
- 2 14.75 ounce jars Cynara Marinated Artichokes Hearts, drained and sliced in half
- 2 cups chicken stock
- 2 dozen clams (little necks or manila clams)
- 1/2 cup white wine
- Bunch of chervil
1. Warm a medium cast iron pan over medium heat. Add the extra virgin olive oil and bacon. Cook until golden and crispy. Crumble it and set it aside.
2. Add the shallot, garlic, fennel and pinch of salt to the pan and cook over medium heat, stirring occasionally for 10 minutes or until tender but not too brown. Add the kale and cook for 2 minutes. Add the beans, artichokes and chicken stock. Bring the chicken stock to a simmer and cook for another 10 minutes.
3. Heat a medium pot over medium high heat. Add the clams and white wine. Cover the pot and cook, removing the clams from the pot as soon as they are open. Some might open sooner than others, so keep checking and taking them out in batches. Discard any unopened clams.
4. Strain the cooking liquid and add it to the beans. Add the clams, stir and serve topped with chervil and crumbled bacon.
Chef Aran Goyoaga
Her food blog Cannelle et Vanille is a 2-time James Beard Award finalist and was named number 2 best food blog in the world by the UK Times.
Aran grew up in the Basque Country in Northern Spain in a family of professional pastry chefs and cooks. Her love of food began in her maternal grandparents’ pastry shop and in the fields of her paternal grandparents’ farm. Aran worked as a professional pastry chef for years before turning into food styling and photography.
She is also the author of “Small Plates and Sweet Treats: My Family’s Journey to Gluten-Free Cooking” (Little, Brown & Co), which was named one of the top 6 cookbooks of 2012 on Good Morning America.