Tuscan White Bean Stew

Creamy, soft white beans in a savory, peppery broth with braised kale and mirepoix. I used pancetta, for some added salty, umami flavor, but for a vegetarian version, you can just leave it out…

Tuscan White Bean Stew

Total Time: Yield: 6-8 Servings

Ingredients

• 4 slices bacon, cut into 1/4″ strips
• 1 large onion, chopped
• 2 medium ribs celery, chopped into 1/4″ pieces
• 2 medium carrots, chopped into 1/4″ pieces
• 7-8 medium cloves garlic, minced (3 tablespoons)
• 4  cups chicken broth
• 1 1/2 cups water
• 1 lb. dried cannellini beans, soaked for 12 hours, or 4 cans, rinsed and drained
• 2 bay leaves
• 1 can (14 oz) diced tomatoes, or 1 pound frozen plum tomatoes
• 1 sprig fresh rosemary
• country bread (day-old ok) and extra clove garlic, for serving

Method

• In a large dutch oven, brown the bacon until crisp and fat is rendered 4-6 minutes; with a slotted spoon, remove bacon to a plate and reserve. Pour off all but about 2 Tbsp fat from the pan
• 
• Add the onion, celery, and carrots to the pan, and cook over medium heat until tender and lightly browned, about 10 minutes. Add the garlic, and cook until fragrant, about a minute. Add bacon back to pan and stir to combine with vegetables. Add the chicken broth, water, beans, tomatoes, and bay leaves. Increase heat to high and bring to a boil, then reduce heat and simmer for about 15 minutes. Add the rosemary sprig and continue to simmer another 15 minutes. Remove rosemary and bay leaf, and add salt and pepper to taste

• To serve, toast a thick slice of bread and rub with a clove of garlic cut in half. Put bread in the bottom of a soup bowl, then sprinkle baby spinach leaves on top. Ladle soup over spinach and bread. Top with a healthy drizzle of olive oil, and serve