White Bean Stew
"Recipe source: America's Test Kitchen: Step by step Italian recipes"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (468.9 g)
- Calories 388.3
- Total Fat - 6.5 g
- Saturated Fat - 1.5 g
- Cholesterol - 11.3 mg
- Sodium - 1137 mg
- Total Carbohydrate - 74.2 g
- Dietary Fiber - 4.3 g
- Sugars - 40.2 g
- Protein - 9.8 g
- Calcium - 142.4 mg
- Iron - 2.9 mg
- Vitamin C - 49.8 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
In a large bowl add 4 quarts water and then dissolve 3 tablespoons in the water. Add beans and let soak at room temperature for 8 hours or up to 24 hours; drain and rinse.
Step 2
Preheat oven to 250 degrees F.
Step 3
In a dutch oven over medium heat heat the oil and the pancetta; cook, stirring occasionally for 5-10 minutes or until pancetta is browned. Stir in the vegetables (onion-celery) and cook, stirring occasionally for 10-15 minutes or until vegetables are softened. Stir in garlic and cook another minute. Stir in broth, water, bay leaved and the beans. Increase heat to high and bring to a simmer; cover pot and place in the oven and cook for 45 minutes to one hour or until beans are almost tender.
Step 4
Remove from oven and stir in kale and tomatoes; cover pot and return to oven and contuse to cook for another 30-40 minutes or until beans and greens are tender.
Step 5
Remove from oven and add the rosemary sprig. Cover and let stand for 15 minutes. Discard bay leaves and rosemary and season with salt and pepper as desired.
Step 6
Serve over the toasted bread, if desired and drizzle with olive oil.
Tips
No special items needed.
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