hearty Tuscan bean stew

fall is in the air - even here in the bay area. in the last week, we had a big storm which felt like a small scale hurricane or possible monsoon. for October, this was not a welcome sight. however, for the remainder of the week, we had typical morning fog, midday sun and seasonal temperatures.

even still, this weekend I was set on making soup. in the process, i realized that there really isn't anything like starting soup from scratch.  the smell of the mirepoix browning in the pan and the layers of flavor building over time.  soups are often overlooked as a side dish or something filled with broth that one eats when sick.  I am a firm believer that soups can stand on their own as filling meals at center stage on the table.

I've seen a few friends make this recipe over the past year and so I decided to take my turn.

America's Test Kitchen's Hearty Tuscan Bean Stew - photos & recipe follow
this recipe calls for either soaking the dry beans in a brine either overnight or by using a quick soak method.  I didn't plan ahead to soak the night before, so I opted for the quick soak method.  to do so, boil 2 quarts of water with 3 tablespoons of salt.  pour over the beans and let soak for 1 hour.  drain the beans and proceed with the rest of the recipe as usual.  

LINK TO FULL RECIPE

Hearty Tuscan Bean Stew

serves 8

1	pound dried cannellini beans (about 2 cups), rinsed and picked over
1	tablespoon extra virgin olive oil , plus extra for drizzling
6	ounces pancetta , cut into 1/4-inch pieces (see note)
1	large onion , chopped medium (about 1 1/2 cups)
2	medium celery ribs , cut into 1/2-inch pieces (about 3/4 cup)
2	medium carrots , peeled and cut into 1/2-inch pieces (about 1 cup)
8	medium garlic cloves , peeled and crushed
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 , drained and rinsed
1	sprig fresh rosemary
	Ground black pepper
8	slices country white bread , each 1 1/4 inches thick, broiled until golden brown on both sides and rubbed with garlic clove (optional)

1. Dissolve 3 tablespoons salt in 4 quarts 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.

2. 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 occasionally, until pancetta is lightly browned and fat has rendered, 6 to 10 minutes. Add onion, celery, and carrots. Cook, stirring occasionally, until vegetables are softened and lightly browned, 10 to 16 minutes. Stir in garlic and cook 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.

3. 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.

4. Remove pot from oven and submerge rosemary sprig in stew. Cover and let stand 15 minutes. Discard bay leaves and 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.

the results were a big hit.  as I mentioned above, the layers of flavor were deep and rich.  the beans lend to a hearty and filling dish.  I was able to find all the fresh veggies at the Temescal farmer's market this morning which is always a bonus.  the big chunks of veggies were tender and the beans were perfectly tender.  I served big bowls with a grilled cheese on the side.  a perfect fall night with a warm and filling meal.