Page 50 - One-Dish Meals

Tuscan Vegetable Soup

Healthy and hearty—dust with freshly grated Parmesan cheese.

P R E P 45 minutes plus soaking beans C O O K 1 hour 30 minutes
M A K E S about 14 cups or 6 main-dish servings

5 medium carrots 2 garlic cloves, finely chopped
3
1
1 jumbo onion (1 pound) 2 cans (13 ⁄4 to 14 ⁄2 ounces each)
chicken broth
8 ounces dry Great Northern beans
(1 ⁄3 cups), soaked and drained 1 pound all-purpose potatoes (about
1
(page 11) 3 medium), peeled and cut into
1 ⁄2-inch pieces
1 bay leaf
1 medium head escarole (about
3 tablespoons olive oil
12 ounces), cut crosswise into
4 ounces pancetta or cooked ham, 1 ⁄4-inch-wide strips
chopped
⁄2 teaspoon salt
1
3 large stalks celery, coarsely chopped
grated Parmesan cheese (optional)
1 fennel bulb (1 pound), trimmed
and coarsely chopped
1. 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.
2. 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 sim-
mer 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.

3. 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, stir-
ring occasionally. Add garlic; cook for 1 minute, stirring.
4. 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.
E A C H S E R V I N G W I T H O U T P A R M E S A N C H E E S E About 335 calories |
17 g protein | 48 g carbohydrate | 10 g total fat (2 g saturated) |
18 mg cholesterol | 935 mg sodium.

50 Soups & Stews