Tuscan Bean Soup
"Author Nancy Harmon Jenkins uses olive oil three ways in this version of the venerable Italian soup: for sauting garlic, rubbing on the toasts that accompany the dish, and finishing the soup...."
INGREDIENTS
•
2 cups dried cannellini beans, soaked overnight
•
2 medium carrots, roughly chopped
•
1 rib celery, roughly chopped
•
1⁄2 yellow onion, roughly chopped
•
3⁄4 cup extra-virgin olive oil
•
4 cloves garlic (3 minced, 1 halved)
•
10 oz. squash, such as butternut,
•
peeled and cut into 1?2" cubes
•
(about 2 cups)
•
4 large kale leaves, preferably? lacinato or cavalo nero,
•
stemmed and chopped
•
1 medium waxy-style potato, peeled
•
and cut into 1?2" cubes
•
Kosher salt and freshly ground black
•
pepper, to taste
•
1⁄2 tsp. crushed fennel seeds
•
8 thick slices country-style bread
Comments & Reviews
Just A Pinch Sweepstakes