Vegetarian Hearty Tuscan Bean Stew

Name: Vegetarian Hearty Tuscan Bean Stew
Yield: Serves 8
Cuisine: Europe, Italian
Ingredients: , Table salt; 1 pound, dried cannellini beans (about 2 cups), rinsed and picked over; 1/2 ounce, dried porcini mushrooms; 4 1/2 cups, water; 1 tablespoon, extra virgin olive oil plus extra for drizzling; 1 large, onion, chopped medium (about 1 1/2 cups); 2 medium ribs, celery, cut into 1/2-inch pieces (about 1 cup); 2 medium, carrots, peeled and cut into 1/2-inch pieces (about 1 cup); 8 medium, garlic cloves, peeled and crushed; 3 cups, vegetable broth; 2 medium, bay leaves; 1 , (15-ounce) can diced tomatoes, drained and rinsed; 1 medium bunch, kale or collard greens (about 1 pound), stems trimmed, leaves chopped into 1-inch pieces) about 8 cups loosely packed; 1 sprig, fresh rosemary; , Ground black pepper; , Grated Parmesan cheese, for serving

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

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.

SERVES 8

TIME 2½ hours, plus 8 hours soaking

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