Hearty Tuscan Bean Stew

By jgroeneveld

In Tuscany, creamy, flavorful beans transform rustic soups and stews into something special.

Ingredients

• Table salt
• 1 lb. dried cannellini beans (about 2 cups), rinsed and picked over
• 1 tbsp. extra-virgin olive oil, plus extra for drizzling
• 6 ounces pancetta, cut into 1/4 inch pieces
• 1 large onion, chopped medium (about 1 1/2 cups)
• 2 medium celery ribs, cut into 1/2 inch pieces, (about 3/4 cups)
• 2 medium carrots, peeled and cut into 1/2 inch pieces (about 1 cup)
• 8 garlic cloves
• 4 cups low sodium chicken broth
• 3 cups water
• 2 bay leaves
• 1 bunch kale or collard greens (about 1 pound), stems trimmed and leaves chopped into 1-inch pieces (about 8 cups loosely packed)
• 1 (14.5 ounce) can diced tomatoes, rinsed and drained
• 1 sprig rosemary
• Fresh ground pepper

Preparation

Step 1

Dissolve 3 tbsp. salt in 4 quarts of cold water in large bowl or container. Add beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well.

Adjust oven rack to lower-middle position and heat oven to 250 degrees. Heat oil and pancetta in large dutch oven over medium heat. Cook, stirring occassionally, until pancetta is lightly browned and fat has rendered, 6 to 10 minutes. Add onion, celery and carrots. Cook stirring occassionally, until vegetables are softened and lightly browned, 10 to 16 minutes. Stir in garlic until fragrant, about 1 minute. Stir in broth, water, bay leaves, and soaked beans. Increase heat to high and bring to simmer. Cover pot, transfer to oven, and cook until beans are almost tender (very center of beans will still be firm), 45 minutes to 1 hour.

Remove pot from oven and stir in greens and tomatoes. Return pot to oven and continue to cook until beans and greens are fully tender, 30 to 40 minutes longer.

Remove pot from oven and submerge rosemary sprig in stew. Cover and let stand15 minutes. Discard bay leaves, rosemary sprig, and season stew with salt and pepper to taste. If desired, use back of spoon to press some beans against side of pot to thicken stew. Serve over toasted bread, if desired, and drizzle with olive oil.