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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 4 |
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From ATK Ingredients:
1 lb dried cannellini beans |
4 quarts water (with 3 tablespoons table salt in it) |
6 ounces pancetta, diced |
1 tablespoon olive oil |
1 onion |
2 carrots |
2 stalks celery |
5 garlic cloves |
4 cups chicken stock |
3 cups water |
2 bay leaves |
5 cups kale |
14 ounces diced tomatoes |
1 ounce rosemary |
drizzle olive oil |
Directions:
1. Brine the beans in the water & salt, overnight (8 to 24 hrs).
2. Reder the pancetta in the oil, till brown and crisp.
3. Add vegetables, saute till soft.
4. Smash garlic, add to pot.
5. Rinse the beans, add to pot.
6. Add stock, water & bay leaves, bring to a simmer.
7. Put in oven at 250 deg for 1 hour (or the slow cooker).
8. add Kale & diced tomatoes (rinsed) after the soup is cooked add rosemary for 15 minutes (off heat) then remove.
9. Simmer for another 30 minutes till the beans are done.
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