Tuscan Bean Soup
A perfect fall soup to warm and comfort. The toasty bread is a wonderful accompaniment to the soup.
Yield: 3 1/2 quartsPrep Time: 25 min
Cook Time: 1 hr 20 min
Ingredients:
| 1/2 cup | dry kidney beans soaked overnight or 1 (14-ounce) can store-bought beans, drained and rinsed |
| 1/2 cup | dry cannellini beans soaked overnight or 1 (14-ounce) can store-bought beans, drained and rinsed |
| 3 tablespoons | olive oil, plus more for drizzling on bread |
| 1/2 pound | pancetta, diced , , or bacon |
| 2 cups | diced yellow onions |
| 1 cup | diced celery |
| 1 cup | diced carrot |
| 4 cloves | garlic, sliced |
| salt and freshly ground black pepper | |
| 1 (14-ounce) can | , diced tomato |
| 1 (14-ounce) can | garbanzo beans (chickpeas), , drained and rinsed |
| 2 quarts | chicken stock plus extra water, if needed |
| 2 sprigs | rosemary |
| 3 sprigs | thyme |
| 1 sprig | oregano |
| 1 | bay leaf |
| 1 teaspoon | red chili pepper flakes |
| 2 heads | kale, lacinata , , stems removed and cut into bite size pieces |
| 1 loaf | italian peasant bread, cut into thick slices |
| Parmesan cheese, grated |
Directions:
Directions
Place the kidney beans in a medium pot, add water to cover by 2-inches and bring to a boil. (If using canned kidney beans, skip this step.) Turn the heat down, let simmer for 45 minutes to 1 hour, or until just-tender. Use the same process for the cannellini beans.
In a large soup pot, heat the olive oil over medium heat. Add the pancetta or bacon, rendering the fat and cooking until slightly crispy about 3 minutes. Saute the onion, celery, carrot and garlic for 3 to 4 minutes. Season with salt and freshly ground black pepper, to taste. Add the diced tomatoes, the cooked and drained kidney beans, cannellini beans, chick peas, and the chicken stock. Using kitchen twine, tie the herbs and the bay leaf into a bundle and add to the pot. Season with the red chili flakes, salt and pepper. Cook for 15 to 20 minutes, then add the kale. Continue cooking until the beans are completely tender.
Preheat the oven to 350 degrees F. Drizzle olive oil over the slices of peasant bread, season with a little salt and pepper and toast in the oven. Serve the soup in large bowls with grated Parmesan and a slice of toast.
Recipe courtesy Emeril Lagasse, 2007
Source: foodnetwork.com
