TLC Cooking "Emeril's Tuscan Bean Soup"

Emeril's Tuscan Bean Soup

Planet Green

YIELD 3 ½ quarts or 8 servings

INGREDIENTS

1/2 cup	kidney beans soaked overnight or 1 (14-ounce) can store-bought beans, drained and rinsed
½ cup	Cannellini beans soaked overnight or 1 (14-ounce) can store-bought beans, drained and rinsed
3 tablespoons	olive oil, plus more for drizzling on bread
2 cups	diced yellow onions
1 cup	diced celery
1 cup	diced carrots
4 cloves	garlic, sliced
2	sprigs parsley
3	sprigs thyme
1	sprig oregano
1	bay leaf
1	teaspoon red chili flakes
Salt and freshly ground black pepper
1 (14‑ounce) can	diced tomatoes
1 (14‑ounce) can	chick peas, drained and rinsed
2 quarts	vegetable stock, plus extra water if needed
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

PREPARATION:

Method

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. Saute the onion, celery, carrot and garlic for 3 to 4 minutes. 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.
Add the diced tomatoes, the cooked and drained kidney beans, Cannellini beans, chickpeas, and the vegetable stock. Bring to a simmer and cook for 15 to 20 minutes. Add the kale and continue cooking until the beans are completely tender. Season with salt and freshly ground black pepper, to taste.
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.
This recipe was featured in the Soups for Supper episode of Emeril Green.

This recipe appears in: Soups

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