To prepare the beans
- 1 cup dried cannellini beans, sorted through and rinsed
- 1 carrot, cut into several pieces
- 1 rib celery, cut into several pieces
- 1 medium yellow onion, unpeeled, cut into quarters
For the soup
- 1 large bulb fennel, quartered, cored, and cut into 1/2 inch slices
- 1 sweet potato, peeled and cut into 1/2 inch pieces
- 2 large carrots, peeled and cut into 1/2 inch pieces
- 3 Tbs. extra-virgin olive oil
- 1 large yellow onion, peeled and diced
- 2 ribs celery, diced
- 28-oz. can Italian tomatoes
- 4 c chicken stock
- 1/2 bunch kale, trimmed and roughly chopped
- Kosher salt and freshly ground black pepper
- several sprigs of fresh thyme
- In a large ceramic or glass bowl, cover the cannellini beans with several inches of water. Soak overnight.
- In a 6-quart pot, simmer the drained beans, carrot, celery and onion until tender, but slightly al dente (1-2 hours, depending on how fresh the dried beans are).
- Heat the oven to 450°F (400°F convection).
- In a large bowl, toss the fennel, sweet potatoes and carrots with about 2 tbsp of the oil; season generously with salt and pepper. Spread on a rimmed baking sheet.
- Roast, tossing after 10 minutes and every 5 minutes thereafter, until the vegetables are nicely browned and tender when pierced with a fork (30 minutes).
- In a large stockpot, sauté the onions in the remaining oil until translucent. Add the celery, and sauté until slightly browned.
- Add the tomatoes and their juices, crushing them with your hands or the back of a spoon. Bring to a simmer.
- Add the chicken stock, all of the roasted vegetables, the cooked cannellini beans, the sprigs of thyme and the chopped kale. Bring back to a brisk simmer, turn the heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally. Thin with water, if necessary, to get the consistency you like. Adjust the seasonings. Ladle into bowls and serve immediately.
- Serving Size: 8