Tuscan Bean Soup

2018-01-09

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Tuscan Bean Soup Tuscan Bean Soup Tuscan Bean Soup Tuscan Bean Soup Tuscan Bean Soup Tuscan Bean Soup Tuscan Bean Soup Tuscan Bean Soup Tuscan Bean Soup Tuscan Bean Soup Tuscan Bean Soup Tuscan Bean Soup

Recipe

Soak beans in cold water to cover by 2 inches in a bowl at room temperature at least 8 hours, or quick-soak (see cooks` note, below). Drain in a colander. Cook pancetta in oil in a wide 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until browned, about 5 minutes. Transfer pancetta with a slotted spoon to paper towels to drain. Cook onion and fennel in oil remaining in pot over moderate heat, stirring occasionally, until softened, 6 to 8 minutes. Add garlic and cook, stirring, 1 minute. Add beans, stock, water, cheese rind, bay leaf, and pepper and simmer, uncovered, until beans are tender, 45 minutes to 1 hour. Discard cheese rind and bay leaf. Stir in Swiss chard and salt and simmer, uncovered, stirring occasionally, until chard is tender, 8 to 10 minutes. Season soup with salt and pepper.

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Nutritional Info

This information is per serving.

  • Protein

    40
  • Fat Total

    25
  • Calories

  • Sodium