Recipes » Soup and Stews » Tuscan Bean Soup

Ingredients

• 1 lb. Cannelloni beans
• 1 tbsp EVOO
• 6 oz. pancetta cut in ¼ inch pieces
• 1 large onion, medium chopped (1 ½ cup)
• 3 celery ribs, ½ inch pieces (1 cup)
• 3 carrots, peeled, cut ½ inch pieces (1 cup)
• 8 cloves crushed garlic
• 4 cups chicken stock
• 3 – 5 cups water
• 2 bay leaves
• 1 bunch kale or collard greens, (1 lb.) stems trimmed, leaves chopped 1 inch pieces (8 cups loose packed)
• 1 14.5 oz. can tomatoes, diced, drained, rinsed.
• 1 sprig rosemary
• salt/ pepper

Preparation

Soak beans in 4 qts. Cold water with 3 tbsp. salt dissolved overnight.
Drain, Rinse.

Oven 250 degrees. Middle rack.

Stovetop – EVOO, pancetta, 6-10 min. till lightly brown.
Add onion, celery, carrots, 10-15 minutes soft, lightly brown.

Garlic, 1 minute.

Add broth, water, bay leaves and beans. High heat, bring to simmer, COVER, oven, 45-60 minutes until beans are firm.

Remove from oven, add greens and tomatoes. Return to oven, till beans and greens are fully tender, 30-40 minutes.

REMOVE from oven, submerge rosemary 15 minutes. Remove rosemary and bay leaves. Season salt/pepper.

Use back of spoon to press some beans against side of pot to thicken. Add more water if necessary.

Drizzle with EVOO