Tuscan Vegetable Soup
|Freshly grated parmesan cheese||1 Tablespoon|
|Dry great northern beans||8 Ounce|
|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|
|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.