Tuscan White Bean Soup

This a perfect winter soup, delicious and even better the next day.  This soup is full of protein and flavor and are sure to satisfy as a main dish or an accompaniment. Beans are a great source of nutrients, B vitamins, fiber and as a source of protein.

Serves 6
Prep time: 15 minutes
Cooking time: 60 minutes

Ingredients

1 pound dried white cannellini beans or white beans

¼ cup good olive oil

4 cups chopped fennel, stalks, fronds, and core removed (2 large)

2 cups chopped carrots (4 carrots)

2 stalks of celery, coarsely chopped

6 garlic cloves, thinly sliced

4-6 cups water or chicken stock, preferably homemade

¼ teaspoon liquid smoke or to taste

1 tablespoon minced fresh rosemary leaves

½ pound kale stemmed and cut into ½ inch strips

2 teaspoons kosher salt

½ teaspoon freshly ground black pepper

Directions

1. The night before, soak the beans in a large bowl with water to cover by at least 2 inches. Cover and refrigerate overnight.

2.  The next day, drain the beans and rinse them well

3. In a large stock pot, heat the olive oil over medium heat and add onion and 1 tsp of salt and cook, stirring, until vegetables are just about tender, about 10 minutes. 

4. Add celery, fennel, and carrots and cook another 10 minutes

5. Stir in garlic and keep stirring until the garlic smells fragrant

6. Add beans and stir together, 

7. Add water/broth to cover beans and simmer over low heat for 45-60 minutes, until beans are tender. Add water to cover beans if needed.

8. Add rosemary springs, kale and cook 15 minutes longer

9. Remove rosemary sprigs

10. Taste, adjust salt, and add freshly ground pepper to taste.

Make it your own

Add 1 onion, chopped, step 3

Add one seed and coursed chopped acorn squash, step 4

Substitute finely chopped ham or bacon for the liquid smoke, Step 6

Add one 15 oz can of organic diced tomatoes

Add ½ cup freshly grated Pecorino Romano cheese, step 8 

Garnish with homemade sourdough croutons