Tuscan White Beans

Classic Italian vegetarian dish with fennel seeds adding a distinct Italian flavor.

Prep time: 15 minutes
Soaking: 4 hours or over night
Cooking time: 2 hours

Serves 6

Ingredients

1 pound dried Great Northern beans, soaked and drained
2 tablespoons California olive oil
1 onion, diced 
2 medium carrots, diced
2 stalk celery, diced
4 large garlic cloves, coarsely chopped
Kosher salt and ground black pepper
4 cups water, vegetable broth, chicken broth or bone broth
1 bay leaf

Instructions

1.    Soak the beans: Before soaking, pick through and remove strange looking beans and dirt.

a.    Fast soak: Bring 1 gallon water and 1 tablespoon salt to a boil in a large stock pot. Add 1 pound beans, cover and soak for at least 2 hours at room temperature

b.    Slow soak: Add one pound of beans to 1 gallon water and 1 tablespoon salt in a large stock pot and soak a minimum of 4 hours and up to overnight at room temperature

2.    In a large stock pot or Dutch oven, combine the olive oil, onion, carrots, celery, garlic and 1 teaspoon salt. Cook over medium-high, stirring until the onions are just translucent. 

3.    Add the bay leaf, 4 cups of water (or broths) and the soaked beans.

4.    Bring to boil and reduce heat to simmer the beans, cover and cook until the beans are tender, about 2 hours

5.    Remove bay leaf and simmer to thicken if desired

6.    Season with salt and pepper to taste

Make it your own:

Add ½ to 1 fennel bulb, diced with the onions to sauté, step 2
Add ¼ teaspoon or more dried red pepper flakes, step 2
Add ½ teaspoon dried oregano, step 2
Add 1 tablespoon fresh minced rosemary, step 3
Add 1-2 teaspoon fennel seeds, step 3
Add a chunk of Parmesan cheese rind to the soup, step 3
Add minced garlic cloves to taste, step 2
Garnish with fresh grated Parmesan cheese
Garnish with crispy bacon, fresh rosemary, sourdough croutons, or finely chopped parsley
Drizzle bowls with some fine California Olive Oil