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Tuscan Bean Soup (Emeril Lagasse) Recipe

Tuscan Bean Soup (Emeril Lagasse) Recipe

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Ingredients:

Serving

1/2 cup kidney beans soaked overnight or 1 (14-oz) can store-bought beans, drained and rinsed
1/2 cup cannellini beans soaked overnight or 1 (14-oz) can store-bought beans, drained and rinsed
3 tbsp olive oil, plus more for drizzling on bread
1/2 lb diced pancetta
2 cups diced yellow onions
1 cup diced celery
1 cup diced carrots
4 cloves garlic, sliced
salt and freshly ground black pepper
1 (14-oz) can diced tomatoes
1 (14-oz) can chick peas, drained and rinsed
2 quarts chicken stock , plus extra water if needed
2 sprigs rosemary
3 sprigs thyme
1 sprig oregano
1 bay leaf
1 tsp red chili flakes
2 heads lacinata kale, stems removed and cut into bite size pieces
1 loaf italian peasant bread , cut into thick slices
parmigiano-reggiano, grated , for serving

Directions:

Place the kidney beans in a medium pot, add water to cover by 2-inches and bring to a boil. (If using canned kidney beans, skip this step.) Turn the heat down, let simmer for 45 minutes to 1 hour, or until just-tender. Use the same process for the cannellini beans.
In a large soup pot, heat the olive oil over medium heat. Add the pancetta, rendering the fat and cooking until slightly crispy about 3 minutes. Saute the onion, celery, carrot and garlic for 3 to 4 minutes. Season with salt and freshly ground black pepper, to taste. Add the diced tomatoes, the cooked and drained kidney beans, cannellini beans, chick peas, and the chicken stock. Using kitchen twine, tie the herbs and the bay leaf into a bundle and add to the pot. Season with the red chili flakes, salt and pepper. Cook for 15 to 20 minutes, then add the kale. Continue cooking until the beans are completely tender.
Preheat the oven to 350 degrees F. Drizzle olive oil over the slices of peasant bread, season with a little salt and pepper and toast in the oven. Serve the soup in large bowls with grated Parmesan and a slice of toast.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	772.34 Kcal (3234 kJ)
Calories from fat	461.04 Kcal
		% Daily Value*
Total Fat	51.23g	79%
Cholesterol	79.67mg	27%
Sodium	2265.23mg	94%
Potassium	1246.06mg	27%
Total Carbs	46.13g	15%
Sugars	20.25g	81%
Dietary Fiber	4.96g	20%
Protein	35.1g	70%
Vitamin C	11.2mg	19%
Vitamin A	0.4mg	14%
Iron	20.9mg	116%
Calcium	151.9mg	15%

Amount Per 100 g
Calories	86.5 Kcal (362 kJ)
Calories from fat	51.64 Kcal
		% Daily Value*
Total Fat	5.74g	79%
Cholesterol	8.92mg	27%
Sodium	253.71mg	94%
Potassium	139.56mg	27%
Total Carbs	5.17g	15%
Sugars	2.27g	81%
Dietary Fiber	0.56g	20%
Protein	3.93g	70%
Vitamin C	1.3mg	19%
Iron	2.3mg	116%
Calcium	17mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

18.9

Points
21

PointsPlus

Good Points

saturated fat free,
low cholesterol

Bad Points

High in Sodium

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