Tuscan Bean Soup Served with Garlic Crostini
	Serves 4 Prep time: 20 minutes Total time: 45 minutes

Adapted from Clean Food: A Seasonal Guide to Eating Close to the Source by Terry Walters

Shopping List

• 1 bunch kale or collards
• 1 yellow onion
• 1 bunch flat-leaf (Italian) parsley
• 1 thumb-size piece kombu
• One 15 oz. can chickpeas
• One 15 oz. can white beans
• One 15 oz. can aduki beans
• Two  15 oz. cans diced tomatoes with their juices
• 1 cup red wine
• 1 bottle brown rice vinegar
• 1 baguette

Pantry Items

• Black pepper
• Dried basil or oregano
• Dried rosemary
• Dried thyme
• Extra virgin olive oil
• 7 garlic cloves
• Sea salt
• Vegetable stock (optional)

Tools

• Bread knife
• Chef’s knife
• Dutch oven
• Measuring cups and spoons
• Mixing bowls
• Paring knife
• Pastry brush
• Sheet pan
• Spatula
• Strainer
• Tongs
• Wooden spoons

Suggestions

• Wine:  Try a nice Italian red table wine and use it in the soup as well!
• Dessert:  Poached Winter Fruit Medley from Clean Food: A Seasonal Guide to Eating Close to the Source p.251
• If you have leftover crostini, cut into cubes to use as croutons and freeze.  Reheat in a 350F oven until crisp.

Game Plan:

• When you walk in the door
  • Preheat the oven to 450F
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine
• Prep
  • Cut a thumb-size (about 1×3-inch) piece of kombu.  Place it in a bowl with enough water to cover and set aside.
  • Peel and mince 4 cloves garlic.
  • Peel 3 cloves garlic.  Cut them in half.
  • Peel and coarsely chop the onion.
  • Rinse and pat dry the kale or collards.  Trim off the ends of the stems and chop into bite-size pieces.
  • Rinse and pat dry the parsley.  Pluck 1/4 cup leaves.
  • Drain and rinse the beans, separately.  Measure out 1-1/2 cups of each variety of bean.
  • Measure out 2-3 tbsps. dried herbs of your choice (we recommend equal parts thyme and oregano with a touch of rosemary).  Crush them together with your fingers.
• Start Cooking
  • Drain and mince the kombu.
  • Put 2 tbsps. olive oil in the Dutch oven over medium heat.
  • Add the onion and the minced garlic and cook, stirring constantly until the onion softens, 3-5 minutes.
  • Add 1 tbsp. of dried basil, 2 tsps. dried oregano and 1/4 tsp. dried rosemary.  Stir.
  • Add the beans, stir, then add the tomatoes, greens, kombu, and 2 cups water or vegetable stock.  Stir.
  • Bring to a boil, reduce the heat so the liquid is simmering, and stir in 1 tbsp. brown rice vinegar and 1 cup red wine.
  • Season generously with salt and pepper, cover and cook until the kale or collards are tender, 20- 25 minutes.
  • Set the table now and pour yourself a glass of wine.
  • Prepare the crostini. Cut the baguette into thin, diagonal slices.
  • Arrange the slices on a baking sheet.
  • Measure out about 3 tbsps. oil into a small bowl.
  • Brush the slices of baguette with oil.
  • Rub the slices of baguette with the garlic cloves that are cut in half.
  • About 10 minutes before the soup is ready, put the crostini in the oven to toast.
  • Remove them after 3 minutes, turn and brush them with olive oil.
  • Sprinkle the crostini evenly with the dried herbs.  Put them back in the oven for an additional 2-3 minutes, until they are crisp.
  • Mince the parsley.
  • To check the soup, taste a piece of kale or collard.  If it’s tender, stir in the parsley and taste the soup for seasoning.  Adjust if necessary.
  • Put the crostini in a basket and get some help taking them, the soup and the wine to the table. Don’t forget the hot pad for the table!

Thanks Terry, this looks delicious, let’s eat!

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