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Tuscan Vegetable Soup

Western.Chefs's picture
  Freshly grated parmesan cheese 1 Tablespoon
  Dry great northern beans 8 Ounce
  Carrots 5 Medium
  Jumbo onion 1
  Bay leaf 1
  Olive oil 3 Tablespoon
  Pancetta/Cooked ham 4 Ounce, chopped
  Celery stalks 3 Large, chopped
  Fennel bulb 1 , trimmed and coarsely chopped
  Garlic 2 Clove (10 gm), finely chopped
  Chicken broth 2 Can (20 oz)
  All purpose potatoes 1 Pound, peeled and cut into 1/2 inch pieces
  Escarole head 1 Medium, cut crosswise into 1/4 inch wide strips
  Salt 1⁄2 Teaspoon
  Grated parmesan cheese 1 Tablespoon

Rinse beans with cold running water and discard any stones or shriveled beans.
In large bowl, place beans and 8 cups water.
Let stand at room temperature overnight. (Or, in 4 quart saucepan, heat beans and 8 cups water to boiling over high heat; cook 2 minutes. Remove from heat; cover and let stand 1 hour.)
Drain and rinse beans.
Cut 1 carrot crosswise in half.
Coarsely chop remaining carrots; set aside.
Cut onion into 4 wedges.
Leave 1 wedge whole; coarsely chop remaining wedges.
In 4 quart saucepan, heat beans, carrot halves, onion wedge, bay leaf, and 6 cups water to boiling over high heat.
Reduce heat to low; cover and simmer 40 minutes to 1 hour, until beans are tender, stirring occasionally.
Drain beans and vegetables, reserving 3 cups cooking liquid.
Discard carrot halves and onion wedge.
In 5 quart saucepot or Dutch oven, heat olive oil over medium high heat.
Add pancetta, celery, fennel, coarsely chopped carrot, and coarsely chopped onion; cook 15 minutes or until vegetables begin to brown, stirring occasionally.
Add garlic; cook 1 minute, stirring.
Stir in chicken broth, cooked beans, reserved 3 cups bean cooking liquid, potatoes, and escarole; heat to boiling over high heat.
Reduce heat to low; cover and simmer 15 to 20 minutes, until all vegetables are very tender.
Discard bay leaf.
Stir in salt.

Recipe Summary

Difficulty Level: 
Everyday, Healthy

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