2 cups dried cannellini beans
4 slices thick-cut bacon, cut crosswise into matchsticks
1 1/2 cups chopped onion
1 cup chopped carrots
3/4 cup chopped celery
4 big cloves of garlic, smashed with the back of the knife
4 cups chicken stock + 3 cups water
2 bay leaves
1 large or 2 small bunches of kale, stems removed and coarsely chopped.
1 (14.5 oz. ) can diced tomatoes, peeled and drained
sprig of fresh rosemary (optional)
salt and pepper to taste
The Night Before:
Soak beans in 4 quarts of water to which you have added 3 tbsp of salt. Let sit at room-temperature for at least 8 hours.
Making the Soup
Pre-heat the oven to 250 F.
Drain the beans and rinse well.
In a large dutch-oven (or similar pot with a lid), cook the chopped bacon until lightly brown.
Add the carrots, onions and celery to the pot, and cook until soft.
Stir in the garlic, and cook until fragrant – about one minute.
Add the beans, stock and water, and bay leaves. Bring the pot to a simmer on the stovetop, cover, and place in the oven – lower rack is best. Cook for 1 hour.
Remove the pot from the oven. Add the greens and tomatoes. Re-cover, and cook in the oven for another hour.
If desired, submerge the rosemary sprig in the soup, cover, and let it infuse for about 15 minutes. Season with salt and pepper to taste.
This makes a pretty big pot of soup, so if you’re single – just not into leftovers! – the recipe can be halved.