Sunday, January 17, 2010

Tuscan Bean Soup

Well, It hasn't been too cold lately but it has been kind of dreary for a while. This weekend, I felt like soup so here it is...

Soak 1 lb Canellini or great northern Beans in 4 quarts of water and 3 tbsp salt over night. Rinse very well and set aside.

Chop some Carrots and Celery maybe 2 each. Oh and an onion too.

Chop some Pancetta. As much as you like.

In a Stock pot Saute Pancetta till well browned to develop flavor. Add Carrots, Celery & Onion and saute. Smash a couple cloves of Garlic and toss in as well. Add in the drained and rinsed Beans with 4 cups Chicken broth and 3 cups water. Toss in a bay leaf. Bring to a subsimmer and place in a preheated 200 degree oven for 1 hour or til beans are almost done. Chop 1 bunch Kale. Rinse and drain 1 can Tomatoes. Stir in Kale and tomatoes and place back in oven for 30 minutes. when beans are ready remove from oven and sit off heat for 15 minutes with a sprig of Rosemary.


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