Options:

Include nutrition information?

White Bean Stew

Created by ellie on March 20, 2021

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)

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.