Tuscan Bean Soup
- Ready In:
- 4hrs 30mins
- Ingredients:
- 15
- Yields:
-
4 bowls
- Serves:
- 4
ingredients
- 1 lb dried cannellini beans
- 4 quarts water (with 3 tablespoons table salt in it)
- 6 ounces pancetta, diced
- 1 tablespoon olive oil
- 1 onion
- 2 carrots
- 2 stalks celery
- 5 garlic cloves
- 4 cups chicken stock
- 3 cups water
- 2 bay leaves
- 5 cups kale
- 14 ounces diced tomatoes
- 1 ounce rosemary
- drizzle olive oil
directions
- Brine the beans in the water & salt, overnight (8 to 24 hrs).
- Reder the pancetta in the oil, till brown and crisp.
- Add vegetables, saute till soft.
- Smash garlic, add to pot.
- Rinse the beans, add to pot.
- Add stock, water & bay leaves, bring to a simmer.
- Put in oven at 250 deg for 1 hour (or the slow cooker).
- add Kale & diced tomatoes (rinsed) after the soup is cooked add rosemary for 15 minutes (off heat) then remove.
- Simmer for another 30 minutes till the beans are done.
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