Description
A hearty and creamy soup combining tender butter beans, nutrient-rich kale, and broken lasagne sheets in a flavorful broth enriched with pancetta, parmesan, and a luscious egg yolk mixture. This comforting dish marries classic Italian flavors in a unique, satisfying soup perfect for cozy meals.
Ingredients
Scale
Soup Base
- 2 tbsp olive oil
- 150g smoked pancetta or guanciale
- 1 onion, halved and sliced
- 5 thyme sprigs
- 150g kale, stalks finely chopped and leaves torn into pieces
- 4 garlic cloves, crushed
- 2 x 400g cans butter beans
- 1 chicken or vegetable stock cube
- 800ml water
- 30g parmesan, grated, plus extra to serve, and the rind
- 4 dried lasagne sheets
Egg Mixture and Garnish
- 3 egg yolks (whites reserved for another use)
- 1 lemon, zested and juiced
- Drizzle of extra virgin olive oil
- Pinch of chilli flakes (optional)
- Crusty bread, to serve
Instructions
- Prepare the base: Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the smoked pancetta or guanciale and cook, stirring occasionally, until it is crisp in places, about 3-4 minutes. Stir in the sliced onion and thyme sprigs, then cook for 8-10 minutes more, allowing the onion to soften and start to caramelize.
- Add kale stalks and aromatics: Stir in the finely chopped kale stalks and crushed garlic cloves, cooking for about 1 minute to release their flavors.
- Add beans, stock, and lasagne sheets: Pour in the butter beans with their liquid, crumble in the stock cube, and add 800 ml of water along with the parmesan rind. Break the dried lasagne sheets into smaller pieces and add them to the pan. Season the soup well with salt and pepper.
- Simmer the soup: Cover the pan with a lid and cook on low heat for about 8 minutes, stirring occasionally to prevent the pasta sheets from sticking together. The lasagne pieces should soften but still have some bite.
- Add kale leaves: Add the torn kale leaves to the soup, and if needed, splash in a little water to keep the consistency soupy. Continue to cook for 5 more minutes, until the pasta and kale are tender.
- Mix egg yolks and parmesan: While the soup cooks, whisk together the 3 egg yolks and the 30g grated parmesan in a bowl until smooth.
- Enrich the soup: Remove the pan from direct heat temporarily and slowly stir the egg yolk and parmesan mixture into the soup, along with the lemon zest and a squeeze of lemon juice. Stir continuously over low heat to prevent the eggs from curdling; the mixture should thicken and enrich the broth.
- Serve: Ladle the soup into bowls. Top each serving with extra grated parmesan, a drizzle of extra virgin olive oil, and a pinch of chilli flakes or freshly ground black pepper if desired. Serve immediately with crusty bread on the side for dipping.
Notes
- To prevent the egg yolks from scrambling, ensure the soup is not boiling when you add the mixture; continual stirring over low heat is key.
- For a vegetarian version, use vegetable stock and omit pancetta or substitute with smoked tofu or mushrooms.
- Freeze leftover egg whites to use in other recipes such as meringues or omelets.
- If you prefer a smoother soup, lightly mash some of the butter beans before adding them.
- Adjust seasoning to taste at the end, especially after adding the lemon juice and egg yolk mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: butter bean soup, kale soup, Italian soup, creamy soup, pancetta soup, lasagne soup, hearty soup
