Tuscan Bean Soup
Yield: 8 Servings
- 1 lb dried cannellini beans
- 1 tbsp olive oil
- 6 oz. pancetta, cut into 1/4-inch pieces
- 1 large onion, chopped medium (about 1 1/2 cups)
- 2 medium celery ribs, cut into 1/2-inch pieces (about 3/4 cup)
- 2 medium carrots, peeled and cut into 1/2-inch pieces (about 1 cup)
- 8 medium garlic cloves, peeled and crushed
- 4 cups chicken broth (preferably low-sodium)
- 3 cups water
- 2 bay leaves
- 1 lb kale or collard greens, stems trimmed and leaves chopped into 1-inch pieces (about 8 cups loosely packed)
- 1 can diced tomatoes (14.5oz.), drained and rinsed
- 1 sprig fresh rosemary (optional)
- salt and pepper
Notes: Prosciutto or bacon can be substituted for the pancetta.
Preparation: Check the beans for small rocks and impurities then soak in salted water for 1 hour.
- In a large pot, heat the olive oil over medium heat.
- Add pancetta and cook 6-10 minutes, until the edges are crisp and browned.
- Add onion, celery and carrots. Cook until very soft and a little browned, about 15 minutes.
- Add the garlic and cook an additional minute.
- Drain water from beans and discard. Rinse well and add beans to the pot.
- Add broth, water and bay leaves. Bring to a simmer, cover and cook until beans are tender, 45-60 minutes.
- Add kale. Drain and rinse tomatoes, then add those to the pot as well.
- Re-cover and cook until kale is done and beans are tender, 5 to 15 minutes. Soup is done.
- Optional - Add rosemary sprig and submerge it in the soup. Let stand off heat for 15 minutes, then remove and discard rosemary and bay leaves. Drizzle with extra-virgin olive oil and serve with garlic toasts.
Source: Natalie Kelly and Food.com
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