Tuscan Vegetable Soup
Instructions:
- Healthy and hearty—dust with freshly grated Parmesan cheese.
- 5 medium carrots
- 1 jumbo onion (1 pound)
- 8 ounces dry Great Northern beans (11â„3 cups), soaked and drained
- 1 bay leaf
- 3 tablespoons olive oil
- 4 ounces pancetta or cooked ham, chopped
- 3 large stalks celery, coarsely chopped
- 1 fennel bulb (1 pound), trimmed and coarsely chopped
- 2 garlic cloves, finely chopped
- 2 cans (133â„4 to 141â„2 ounces each) chicken broth
- 1 pound all-purpose potatoes (about
- 3 medium), peeled and cut into 1â„2-inch pieces
- 1 medium head escarole (about
- 12 ounces), cut crosswise into 1â„4-inch-wide strips
- 1â„2 teaspoon salt
- grated Parmesan cheese (optional)
- Cut 1 carrot crosswise in half.Coarsely chop remaining carrots; set aside. Cut onion into 4 wedges. Leave 1 wedge whole; coarsely chop remaining wedges.
- In 4-quart saucepan, heat beans, carrot halves, onion wedge, bay leaf, and 6 cups water to boiling over high heat. Reduce heat to low; cover and simmer 40 minutes to 1 hour, until beans are tender, stirring occasionally. Drain beans and vegetables, reserving 3 cups cooking liquid. Discard carrot halves and onion wedge.
- In 5-quart saucepot or Dutch oven, heat olive oil over medium-high heat. Add pancetta, celery, fennel, coarsely chopped carrot, and coarsely chopped onion; cook 15 minutes or until vegetables begin to brown, stirring occasionally. Add garlic; cook for 1 minute, stirring.
- Stir in chicken broth, cooked beans, reserved 3 cups bean cooking liquid, potatoes, and escarole; heat to boiling over high heat. Reduce heat to low; cover and simmer 15 to 20 minutes, until all vegetables are very tender. Discard bay leaf. Stir in salt. Serve with grated Parmesan cheese if you like.