tuscan bean stew - quick & hearty

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category: [soup]

The authors recommend soaking beans overnight in brine — hmmm.


  1 Tbsp extra virgin olive oil
  6 oz pancetta (or bacon), cut into quarter-inch pieces
  2 medium celery ribs, cut into half-inch pieces
  2 medium carrots, peeled and cut into half-inch pieces
  8 medium garlic cloves, minced (about 3 Tbsp)
  3 cups low-sodium chicken broth
  2 cups water
  4 (15-oz) cans cannellini beans, drained and rinsed
  2 medium bay leaves
  1 (15-oz) can diced tomatoes, drained and rinsed
  1 medium bunch kale or collard greens, thick stems trimmed, chopped
  1 sprig fresh rosemary
  1. Heat oil and pancetta in large Dutch oven over medium heat. Cool, stirring occasionally, until pancetta is lightly browned, 5-10 min. Add onion, celery, and carrots. Cook, stirring occasionally, until vegetables are softened and lightly browned, 10-15 min. Stir in garlic and cook until fragrant, about 1 min. Stir in broth, water, beans, bay leaves, tomatoes, and greens. Bring to simmer. Then reduce heat and simmer until vegetables and greens are tender, 20-25 min.

  2. Remove pot from stove and submerge rosemary sprig in stew. Cover and let stand 15 min. Discard bay leaves and rosemary sprig. Season with salt and pepper to taste. Serve lightly drizzled with olive oil.

source: America's Test Kitchen, via Adrian Nikolica