Cannellini bean and clam soup with artichokes, kale and bacon
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 of cannellini beans, drained and rinsed
2 14.75 ounce jars of Cynara Marinated Artichoke Hearts, drained and sliced in half
2 cups chicken stock
2 dozen clams (little necks or manila clams)
1/2 cup white wine
1 bunch chervil
- 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.
- 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.
- 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.
- Strain the cooking liquid and add it to the beans. Add the clams, stir and serve topped with chervil and crumbled bacon.