Labadie Recipe Database

Name White Bean Soup with Winter Vegetables Number of People 10 List of Ingredients 6 oz. pancetta, cut into 1-inch cubes 1 lb. dried cannellini beans, rinsed and picked over 1 large onion, unpeeled and halved pole to pole 4 medium cloves garlic, unpeeled 1 bay leaf 1 tsp. table salt 1/4 cup extra-virgin olive oil 2 small carrots, medium diced 2 ribs celery, medium diced 2 small leeks, white and light green parts, washed thoroughly, and sliced crosswise into 1/2-inch pieces 1 small onion, diced medium 3 medium cloves garlic, minced 4 oz. kale, stemmed, leaves cut into 1/2-inch strips (about 3 cups) 4 oz. escarole, stemmed, leaves cut into 1/2-inch strips (about 3 cups) 2 small boiling potatoes, medium diced 14 1/2 oz. can diced tomatoes 1 sprig fresh rosemary Description In large Dutch oven, cook pancetta over medium heat until just golden, 8 to 10 minutes.  Add 12 cups water, beans, halved onion, unpeeled garlic, bay leaf, and 1 tsp. salt; bring to boil.  cover pot partially; reduce heat to low and simmer, stirring occasionally, until beans are almost tender, 1 to 1 1/4 hours.  Remove beans from heat, cover and let stand until tender, about 30 minutes.  Drain beans, reserving cooking liquid; discard pancetta, onion, garlic and bay leaf.  Spread beans in even layer on baking sheet to cool. While beans are cooling, heat oil in now-empty Dutch oven over medium heat until shimmering; add carrots, celery, leeks, and diced onion and cook, stirring occasionally, until softened but not browned, about 7 minutes.  Stir in minced garlic and cook until fragrant, about 30 seconds.  Add enough water to reserved bean cooking liquid to equal 9 cups, add to pot with kale and escarole.  Increase heat to medium-high and bring to boil; cover, reduce heat to low, and simmer 30 minutes.  Add potatoes and tomatoes; cover and cook until potatoes are tender, about 20 minutes.  Add cooled beans; increase heat to medium-high and bring to simmer.  Submerge rosemary sprig in liquid; cover and let stand off heat 15 to 20 minutes.  Discard rosemary, and season to taste with salt and pepper. Time 2 hours Difficulty (1-5) 2 Notes Can be sprinkled with parmesan cheese. Image