TUSCAN BEAN SOUP (AMERICA'S TEST KITCHEN)
From _America's Test Kitchen_ episode 908, "Soups of the Day." Salting the COOKING water makes the beans mealy, but salting the SOAKING water makes the skins more tender but also less likely to break. If you skip the soaking, you will need to cook the beans 45-50 minutes longer.
Provided by DrGaellon
Categories Beans
Time 9h45m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Add 3 tbsp table salt to 4 qt water and stir until dissolved. Add the picked over, rinsed beans and leave them to soak overnight (8 to 24 hours) at room temperature.
- In a large Dutch oven, heat olive oil over medium heat until it smokes. Add pancetta and cook 6-10 minutes, until the edges are crisp and browned. Add onion, celery and carrots. Cook until very soft and a little browned, about 15 minutes. Add garlic and cook until fragrant, about 1 minutes.
- Drain water from beans and discard. Rinse well and add beans to the pot. Add broth, water and bay leaves. Bring to a simmer, then cover and transfer to a preheated 250°F oven. Let cook 45-60 minutes.
- Add kale. Drain and rinse tomatoes, then add those to the pot as well. Re-cover and cook until beans are tender, about another 30 minutes. Add rosemary sprig and submerge it in the soup. Let stand off heat for 15 minutes, then remove and discard rosemary and bay leaves. Drizzle with extra-virgin olive oil and serve with garlic toasts.
Nutrition Facts : Calories 280.6, Fat 3.5, SaturatedFat 0.6, Sodium 99.1, Carbohydrate 47.7, Fiber 16.9, Sugar 4.5, Protein 18.7
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