Ingredients
- 1 pound dried cannellini beans (picked over and rinsed, this is 2 1/2 cups)
- 1 tablespoon olive oil
- 6 ounces pancetta ham (cut into 1 inch pieces)
- 1 onion, chopped
- 2 carrots, peeled and cut into one inch pieces
- 2 celery ribs, cut into 1/2 inch pieces
- 8 garlic cloves, smashed and peeled
- 4 cups chicken broth
- 3 cups water
- 2 bay leaves
- 1 pound kale, stemmed and chopped into 1 inch pieces
- 1 can (14.5 ounces) diced tomatoes (drained)
- 1 sprig rosemary
- 8 ounces white bread (1 1/2 inches thick, broiled until brown on both sides and rubbed with a garlic clove, optional, this is 8 slices bread)
How to Make
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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.
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Step 2: Preheat oven to 250 degrees F.
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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.
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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.
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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.
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Step 6: Serve over the toasted bread, if desired and drizzle with olive oil.
We hope you enjoy this recipe!
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