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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Borlotti beans—the Italian variety of cranberry beans—can be ordered from , among other online retailers. Ingredients:
1 1/4 cups dried borlotti beans (about 1/2 pound) |
1/2 cup coarsely chopped bacon (about 6 slices) |
1 cup chopped onion (about 1 small) |
1 cup chopped fennel bulb |
3/4 cup chopped carrot (about 2 carrots) |
3/4 cup chopped celery (about 2 stalks) |
1 teaspoon dried basil |
3 garlic cloves, minced |
2 cups chopped zucchini (about 2 medium) |
6 cups chopped kale |
3 cups water |
2 tablespoons tomato paste |
2 (14-ounce) cans fat-free, less-sodium chicken broth |
1 (14.5-ounce) can petite-diced tomatoes, undrained |
1/4 teaspoon salt |
1/4 teaspoon crushed red pepper |
1/2 cup (2 ounces) grated fresh parmigiano-reggiano cheese |
Directions:
1. Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain beans.
2. Place beans in a large saucepan, and cover with water to 3 inches above beans; bring to a boil. Reduce heat; simmer 1 1/2 hours or until tender. Drain.
3. Heat a large Dutch oven over medium-high heat. Add bacon to pan; cook 6 minutes or until crisp, stirring frequently. Add onion and next 5 ingredients (through garlic); sauté 4 minutes. Add zucchini; sauté 3 minutes. Add kale; sauté 2 minutes or until kale wilts. Add 3 cups water, tomato paste, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Add beans; simmer, uncovered, 30 minutes. Stir in salt and pepper; sprinkle with cheese.
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