Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Tuscan White Bean Soup 3.3 (27) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 1 hrs 15 mins Servings: 8 Bacon can be substituted for pancetta, or omit bacon and use olive oil instead of drippings. Ingredients For the Soup: 2 tablespoons extra-virgin olive oil ¼ pound pancetta, cut into ½-inch cubes (about 1 cup) ½ small red onion, diced 3 garlic cloves, thinly sliced 1 dried chile, crumbled ¾ teaspoon fennel seed 1 pound dried cannellini beans, soaked overnight and drained 9 cups homemade or low-sodium store-bought chicken stock 1 large bunch cavolo nero (Tuscan kale), cleaned, stemmed, and roughly chopped (8 cups) Coarse salt and freshly ground pepper For the Garnish: 1 loaf Tuscan bread, cut into ½-inch slices, brushed with olive oil and toasted in a 300-degree oven 1 cup grape tomatoes, halved ½ small red onion, diced Extra-virgin olive oil Parmigiano-Reggiano cheese, grated Crushed red pepper flakes Directions In a medium Dutch oven or a large saucepan, heat oil over medium heat. Add pancetta and cook until golden brown, about 10 minutes. Remove with a slotted spoon and drain on paper towel. Add onion and cook until translucent, about 5 minutes. Add garlic, chile, and fennel seed, and cook for 2 minutes. Add cannellini beans and chicken stock, and bring to a boil. Reduce heat and let simmer for 50 minutes, or until beans are tender. Add Tuscan kale. Stir and season with salt and pepper. Cook for 5 minutes, until kale is tender. Serve in a bowl over a slice of bread. Garnish with pancetta, tomatoes, onion, olive oil, Parmigiano-Reggiano, and crushed red pepper flakes. Cook's Notes If you're having more than 8 guests, double the ingredients. But don't aim for too many leftovers: We don't recommend freezing white-bean soup because the texture breaks down after a while. (Although an extra bowl or 2 will keep in the refrigerator for 3 to 4 days.) Rate it Print