jglass
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Tuscan Vegetable Soup
P R E P 45 minutes plus soaking beans C O O K 1 hour 30 minutes
MA K E S about 14 cups or 6 main-dish servings
5 medium carrots
1 jumbo onion (1 pound)
8 ounces dry Great Northern beans
(11⁄3 cups), soaked and drained
(page 11)
1 bay leaf
3 tablespoons olive oil
4 ounces pancetta or cooked ham,
chopped
3 large stalks celery, coarsely chopped
1 fennel bulb (1 pound), trimmed
and coarsely chopped
2 garlic cloves, finely chopped
2 cans (133⁄4 to 141⁄2 ounces each)
chicken broth
1 pound all-purpose potatoes (about
3 medium), peeled and cut into
1⁄2-inch pieces
1 medium head escarole (about
12 ounces), cut crosswise into
1⁄4-inch-wide strips
1⁄2 teaspoon salt
grated Parmesan cheese (optional)
1. Cut 1 carrot crosswise in half.Coarsely chop remaining carrots; set aside.
Cut onion into 4 wedges. Leave 1 wedge whole; coarsely chop remaining
wedges.
2. In 4-quart saucepan, heat beans, carrot halves, onion wedge, bay leaf, and
6 cups water to boiling over high heat. Reduce heat to low; cover and simmer
40 minutes to 1 hour, until beans are tender, stirring occasionally.
Drain beans and vegetables, reserving 3 cups cooking liquid. Discard carrot
halves and onion wedge.
3. In 5-quart saucepot or Dutch oven, heat olive oil over medium-high
heat. Add pancetta, celery, fennel, coarsely chopped carrot, and coarsely
chopped onion; cook 15 minutes or until vegetables begin to brown, stirring
occasionally. Add garlic; cook for 1 minute, stirring.
4. Stir in chicken broth, cooked beans, reserved 3 cups bean cooking liquid,
potatoes, and escarole; heat to boiling over high heat. Reduce heat to low;
cover and simmer 15 to 20 minutes, until all vegetables are very tender.
Discard bay leaf. Stir in salt. Serve with grated Parmesan cheese if you like.
P R E P 45 minutes plus soaking beans C O O K 1 hour 30 minutes
MA K E S about 14 cups or 6 main-dish servings
5 medium carrots
1 jumbo onion (1 pound)
8 ounces dry Great Northern beans
(11⁄3 cups), soaked and drained
(page 11)
1 bay leaf
3 tablespoons olive oil
4 ounces pancetta or cooked ham,
chopped
3 large stalks celery, coarsely chopped
1 fennel bulb (1 pound), trimmed
and coarsely chopped
2 garlic cloves, finely chopped
2 cans (133⁄4 to 141⁄2 ounces each)
chicken broth
1 pound all-purpose potatoes (about
3 medium), peeled and cut into
1⁄2-inch pieces
1 medium head escarole (about
12 ounces), cut crosswise into
1⁄4-inch-wide strips
1⁄2 teaspoon salt
grated Parmesan cheese (optional)
1. Cut 1 carrot crosswise in half.Coarsely chop remaining carrots; set aside.
Cut onion into 4 wedges. Leave 1 wedge whole; coarsely chop remaining
wedges.
2. In 4-quart saucepan, heat beans, carrot halves, onion wedge, bay leaf, and
6 cups water to boiling over high heat. Reduce heat to low; cover and simmer
40 minutes to 1 hour, until beans are tender, stirring occasionally.
Drain beans and vegetables, reserving 3 cups cooking liquid. Discard carrot
halves and onion wedge.
3. In 5-quart saucepot or Dutch oven, heat olive oil over medium-high
heat. Add pancetta, celery, fennel, coarsely chopped carrot, and coarsely
chopped onion; cook 15 minutes or until vegetables begin to brown, stirring
occasionally. Add garlic; cook for 1 minute, stirring.
4. Stir in chicken broth, cooked beans, reserved 3 cups bean cooking liquid,
potatoes, and escarole; heat to boiling over high heat. Reduce heat to low;
cover and simmer 15 to 20 minutes, until all vegetables are very tender.
Discard bay leaf. Stir in salt. Serve with grated Parmesan cheese if you like.