There’s nothing quite like a big, cosy bowl of soup when the weather cools down. Michael’s Finch Parmesan Butter Bean Soup is pure comfort, creamy, hearty, and packed with flavour. Using Zanetti Parmigiano Reggiano PDO 24 months because it melts beautifully into the broth, adding that rich, savoury depth that takes it to the next level. Proper winter comfort food at its best.
There’s nothing quite like a big, cosy bowl of soup when the weather cools down. Michael’s Finch Parmesan Butter Bean Soup is pure comfort, creamy, hearty, and packed with flavour. Using Zanetti Parmigiano Reggiano PDO 24 months because it melts beautifully into the broth, adding that rich, savoury depth that takes it to the next level. Proper winter comfort food at its best.
Place a large pot over medium heat and cook the bacon until crispy. Remove a small handful for garnish if desired, leaving the bacon fat in the pot.
Add the onion, celery and carrots to the bacon fat. Cook for 8–10 minutes until softened.
Stir through the garlic and tomato paste and cook for 1–2 minutes until fragrant.
Add the chicken stock, butter beans, parmesan rind (if using) and thyme stalks. Bring to a simmer and cook for 20-30 minutes.
Remove the thyme stalks and parmesan rind. Using a stick blender, blend about half of the soup directly in the pot, leaving plenty of texture. Alternatively, transfer a few cups to a blender and return it to the pot.
Stir through the grated Zanetti Parmigiano Reggiano until melted and combined.
Add the Tuscan kale and simmer for a further 5 minutes until wilted and tender.
Season with salt and pepper to taste
● Ladle into bowls and top with the reserved crispy bacon, extra grated Zanetti Parmigiano Reggiano, freshly cracked black pepper and some crusty parmesan bread on the side!
