Ingredients: |
Ingredients: ½ Pound Dried white beans, such as Great Northern or cannellini
Kosher salt
¼ Cup Extra-virgin olive oil, plus extra for serving
¼ Pound Large diced pancetta or smoked bacon
3 Italian sausage links (remove casing and break up)
2 Cups Chopped yellow onions (two onions)
1 Cup Chopped carrots (three carrots)
1 Cup Chopped celery (three stalks)
3 Tablespoons Minced garlic (six cloves)
1 Teaspoon Freshly ground black pepper
¼ Teaspoon Crushed red pepper flakes
1 (28-ounce) Can Italian plum tomatoes in puree, chopped
4 Cups Coarsely chopped or shredded savoy cabbage, optional
4 Cups Coarsely chopped kale or spinach
½ Cup Chopped fresh basil leaves
6 Cups Homemade chicken stock (See Soups and Salads for the recipe)
4 Cups Sourdough bread cubes, crusts removed
½ Cup Freshly grated Parmesan, for serving
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Directions: |
Directions:In a large bowl, cover the beans with cold water by one-inch and cover with plastic wrap. Allow to soak overnight in the refrigerator.
Drain the beans and place them in a large pot with eight cups of water, and bring to a boil. Lower the heat and simmer uncovered for 45 minutes. Add one teaspoon of salt and continue to simmer for about 15 minutes, until the beans are tender. Set the beans aside to cool in their liquid.
Meanwhile, heat the oil in a large stockpot. Add the pancetta and onions and cook over medium-low heat for 7-10 minutes, until the onions are translucent. Add the carrots, celery, garlic, one tablespoon of salt, the pepper, and red pepper flakes. Cook over medium-low heat for 7-10 minutes, until the vegetables are tender. Add the tomatoes with their puree, the cabbage, if using, the kale, and basil, Italian sausage and cook over medium-low heat, stirring occasionally, for another 7-10 minutes.
Drain the beans, reserving their cooking liquid. In the bowl of a food processor fitted with a steel blade, purée half of the beans with a little of their liquid. Add to the stockpot, along with the remaining whole beans. Pour the bean cooking liquid into a large measuring cup and add enough chicken stock to make eight cups. Add to the soup and bring to a boil. Reduce the heat and simmer over low heat for 20 minutes.
Add the bread to the soup and simmer for 10 more minutes. Taste for seasoning and serve hot in large bowls sprinkled with Parmesan and drizzled with olive oil. |
This recipe for Tuscan Vegetable, Bean and Bread Soup is from