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Tuscan Beans





Yields
Makes about 9 cups

Notes: Instead of cannellinis, you can use Great Northern beans.

 1 1/2 pounds dried cannellini (white) beans
 6 ounces thin-sliced prosciutto
 3/4 cup chopped carrot
 3/4 cup chopped celery
 3/4 cup chopped onion
 1 clove garlic, minced or pressed
 2 teaspoons olive oil
 1 1/2 tablespoons fresh rosemary leaves, minced
  About 6 cups fat-skimmed chicken broth
 2 Roma tomatoes (about 6 oz. total), rinsed, cored, and chopped
  Salt
Step 1
1

Sort beans and discard debris. Rinse and drain beans.

Step 2
2

Finely chop prosciutto.

Step 3
3

In a 5- to 6-quart pan over high heat, stir carrot, celery, onion, and garlic in oil until onion is limp, about 4 minutes. Add prosciutto and stir just until mixture is lightly browned, 2 to 3 minutes.

Step 4
4

Add beans, rosemary, 6 cups broth, 2 cups water, and tomatoes; bring to a boil. Cover, reduce heat, and simmer until beans are tender to bite, 2 to 2 1/2 hours; stir occasionally.

Step 5
5

Purée 1 cup beans in a food processor or blender, then stir into beans. Add broth if beans are too thick. If making ahead, cool, cover, and chill up to 1 day. Reheat, thinning with more broth. Add salt to taste.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories347
% Daily Value *
Total Fat 4.6g6%

Saturated Fat 1.1g6%
Cholesterol 15mg5%
Sodium 424mg19%
Total Carbohydrate 51g19%

Dietary Fiber 31g111%
Protein 28g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.