Tuscan White Bean Soup: One Pot Wonder

Tuscan White Bean Soup: One Pot Wonder

The One-Pot Blogger Cooking Party continues.  This has been a such a great experience for me.  I’ve tried foods that I’ve never tried before and used cooking methods that I usually do not take the time for.  I have prepared some fantastic meals for my family all thanks to Emeril’s new Cookbook published by Morrow Cookbooks, the Secret Ingredient Blog.

This Tuscan White Bean Soup was nothing short of delicious.   I will make this soup again, I loved the flavors and especially the addition of the greens.  I’ve eaten lots of pinto beans with greens on the side but never together.  The recipe calls for broccoli rabe, but I couldn’t find it so I substituted kale.  It was my first time having kale, and I really liked it.  So much that I may try to grow it in my garden next year.

Ingredients

  • 2 tablespoons olive oil
  • 2 cups small-diced onion
  • 1 cup small-diced celery
  • 1 cup small-diced red bell pepper
  • 1 tablespoon plus 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons minced garlic
  • 1 teaspoon dried Italian herbs
  • ¼ teaspoon crushed red pepper
  • 8 cups chicken stock or canned low-sodium chicken broth
  • 2 pounds dried white beans (cannellini, baby lima, or great Northern), rinsed, picked over, soaked overnight, and drained
  • 1 piece Parmigiano-Reggiano cheese rind, about 1 × 3 inches
  • 1 bay leaf
  • 4 cups water
  • 1 ½ pounds broccoli rabe, tough stem ends trimmed, chopped into bite-sized pieces
  • 1 sprig fresh rosemary
  • Grated zest of 1 lemon
  • 2 teaspoons freshly squeezed lemon juice
  • 6 ounces Parmigiano-Reggiano cheese, finely grated (about 1 ½ cups)
  • Extra-virgin olive oil, for drizzling
Read the whole recipe on Miss in the Kitchen