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id 639
Name White Bean Soup with Winter Vegetables
Main Dish Category Soups and Stews
Secondary Dish Category Vegetables,
Main Ingredient Cannellini Beans
Other Ingredient Pancetta
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
Cooking Type StoveTop
Difficulty (1-5) 2
Notes Can be sprinkled with parmesan cheese.
Origin Cooks Illustrated
Image