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Emeril's Tuscan Bean Soup

1/2 C kidney beans soaked overnight or 1 (14 oz) can , drained and rinsed

1/2 C cannelini beans soaked overnight or 1 (14 oz) can , drained and rinsed

3 Tbs olive oil + more for dirzzling

1/2 lb of pancetta or bacon

2 C yellow onions

1 C diced celery

1 C diced carrots

4 cloves garlic, sliced

salt and freshly ground pepper

14 oz of tomatoes fresh (with skins removed) or canned

1 (14 oz) can of chick peas, drained and rinsed

2 quarts chicken stock, plus extra water if needed

2 sprigs rosemary

3 srpigs thyme

1 sprig oregano

1 bay leaf

1 tsp red chili flakes (opt)

1 lb of kale, stems removed and cut into bite size pieces

 

1. If using dried beans, place kidney in a medium pot. Add water to cover by 2 inches and bring to a boil. Turn the heat down and let simmer for 45 minutes to 1 hour or until just tender. Repeat process with Cannelliini beans.

2. In a large soup pot, heat olive oil over medium head. Add pancetta (or bacon)  and cook until slightly crispy (about 3 minutes). Saute onion, celery, carrot and garlic for 3-4 minutes. Season with salt and pepper to taste. Add diced tomatoes, the drained kidney beans (cooked above or rinsed and from a can) cannellini beans, chick peas and the chicken stock. Using kitchen twine, tie the herbs into a bundle and add to the pot. Season with red chili flakes if using and salt and pepper. Cook for 15- 20 minutes (canned beans require less time) and then add kale. Continue cooking until the beans are completely tender. 

 

Serve with parmesan cheese and side of fresh bread on the side.

 

Yields 8 servings

 

This entry is related to the following products. Click on any of them for more information.
Onion, Garlic, Tomato, Kale, Carrot, Garlic Scape, Rosemary, Thyme, Celery,
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