Quick Hearty Tuscan Bean Stew

Name: Quick Hearty Tuscan Bean Stew
Yield: Serves 8
Cuisine: Italian
Ingredients: 1 tablespoon, extra virgin olive oil, plus extra for drizzling; 6 ounces, pancetta, cut into 1/4-inch pieces (see note); 1 large, onion, chopped medium (about 1 1/2 cups); 2 medium, celery ribs, cut into 1/2-inch pieces (about 3/4 cup); 2 medium, carrots, peeled and cut into 1/2-inch pieces (about 1 cup); 8 medium, garlic cloves, minced or pressed through garlic press (about 3 tablespoons); 3 cups, low-sodium chicken broth; 2 cups, water; 4 , (15-ounce) cans cannellini beans, drained and rinsed well; 2 medium, bay leaves; 1 , (15-ounce) can diced tomatoes, drained and rinsed; 1 medium bunch, kale or collard greens (about 1 pound), thick stems trimmed, leaves chopped into 1-inch pieces (about 8 cups loosely packed); 1 sprig, fresh rosemary

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Appears in Cook's Illustrated March/April 2008

SERVES8

TIME1½ hours

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WHY THIS RECIPE WORKS

This simple, hearty bean stew hails from Tuscany and showcases one of the region's favorite ingredients: cannellini beans. To turn this stew into a weeknight one-pot dinner we turned to convenient canned beans and fortified the stew with pa...

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