Hearty Tuscan Bean Stew

Name: Hearty Tuscan Bean Stew
Cuisine: Europe, Italian
Ingredients: , Table salt; 1 pound, dried cannellini beans (about 2 cups), rinsed and picked over; 1 tablespoon, extra virgin olive oil, plus extra for drizzling; 6 ounces, pancetta, cut into 1/4-inch pieces (see note); 1 large, onion, chopped medium (about 1 1/2 cups); 2 medium, celery ribs, cut into 1/2-inch pieces (about 3/4 cup); 2 medium, carrots, peeled and cut into 1/2-inch pieces (about 1 cup); 8 medium, garlic cloves, peeled and crushed; 4 cups, low-sodium chicken broth; 3 cups, water; 2 , bay leaves; 1 bunch, kale or collard greens (about 1 pound), stems trimmed and leaves chopped into 1-inch pieces (about 8 cups loosely packed); 1 , (14.5-ounce) can diced tomatoes, drained and rinsed; 1 sprig, fresh rosemary; , Ground black pepper; 8 slices, country white bread, each 1 1/4 inches thick, broiled until golden brown on both sides and rubbed with garlic clove (optional)

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Fruits & Vegetables
Beans
Vegetables
Stews
Cookbook Collection

Appears in Cook's Illustrated March/April 2008, America's Test Kitchen TV

In Tuscany, creamy, flavorful beans transform rustic soups and stews into something special. We were determined to avoid tough, exploded beans.

A cookbook recipe exclusively for All-Access members from Cook It In Your Dutch Oven

SERVES 8

A cookbook recipe exclusively for All-Access members from Cook It In Your Dutch Oven

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