Tuscan Style White Bean Stew….it is Fall, after all. This Bloated Chef’s favorite, Recipe below!!

We just chucked a bunch of Linguica sausage, white beans & fresh greens in a pot and created Magic!! Soothing to the soul, and a hearty party!!
#usewhatyouhave
#simpleisbest
#peasantfoodrules

www.benissimooils.com

Tuscan White Bean Soup
Ingredients:
• 1 cup of fried garlic, peeled(or fresh garlic, 8 cloves, peeled and smashed), 1/4 cup EV olive oil
• 4 ounces diced Pancetta or bacon (about 8 slices), 2 fresh bay leaves
• 2 medium leeks, thinly sliced into half-moons (about 2 cups)
• 2 large celery stalks, finely chopped (1 1/2 cups), 1 medium bunch kale, stemmed and chopped (about 4 packed cups)
• 3 medium carrots, chopped (about 1 1/2 cups) , 1/2 teaspoon kosher salt
• 3 (15 1/2-ounce) cans Cannellini beans, un-drained, 1 cup dry white wine
• 2 1/2 cups chicken broth, 1 teaspoon Italian seasoning
• 1 teaspoon black pepper, 1 teaspoon crushed red pepper
• 1 cup heavy whipping cream, Grated Pecorino Romano cheese, Crusty bread
Instructions:
Step 1 – Heat up a dutch oven over medium high heat, add the olive oil until it shimmers. Add Pancetta, and cook, stirring occasionally, until browned and crispy, about 6 minutes. Using a slotted spoon, transfer cooked Pancetta to a small bowl, reserving 1 tablespoon drippings in Dutch oven; discard remaining fat.
Step 2 – Add the kale, sliced leeks, carrots, onions & celery. Cook over medium-high until translucent. Add the fried garlic & sweat until soft.
Step 3 -Deglaze with the white wine, & cook out the alcohol. Add bay leaves, & cook over medium heat until fragrant, about 2 minutes.
Step 4 – Drain 1 can of the beans; transfer beans to a medium bowl. Mash beans using a fork. Add to Dutch oven along with remaining 2 cans un-drained beans, chicken broth, Italian seasoning, black pepper, and crushed red pepper. Bring to a boil over high, stirring occasionally. Reduce heat to medium; cook until carrots are tender and soup thickens, about 10 minutes.
Step 5 -Add cream, stirring to combine; cook until cream is heated through, about 1 minute. Remove from heat, and divide soup among 6 bowls; top each with about 2 teaspoons Pancetta Serve with grated Pecorino Romano cheese and toasted bread. Or slice a Fresno chile or jalapeno very thin, for a kicked up finish on the taste buds!!