Gourmet Minute: Tuscan Bean Stew


Web Editor - Nick Miller

On this week's segment of Gourmet Minutes, Artisan Kitchen Chef Karla Lawrence shares with us how to make a Tuscan Bean Stew.


  • 1 tablespoon extra-virgin olive oil, plus extra for drizzling
  • 6 ounces pancetta, cut into 1/4-inch pieces
  • 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 of cannellini beans, drained and rinsed well
  • 2 medium bay leaves
  • 1 (15 ounce) can of 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
  • 1 loaf of Italian or French bread sliced, rubbed with a garlic crushed clove, brushed with olive oil and grilled or toasted


  1. Heat oil and pancetta in large dutch oven over medium heat. Cook, stirring occasionally until pancetta is lightly browned and fat has rendered, 6 to 10 minutes. Add onion, celery, and carrots. Cook, stirring occasionaly, until vegetables are softened and lightly browned, 10 to 16 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in broth, water, beans, bay leaves, tomatoes, and greens. Increase heat to high and bring to simmer. Reduce heat and simmer until vegetables and greens are fully tender, 20 to 25 minutes.
  2. Remove pot from stove and submerge rosemary sprig in stew. Cover and let 15 minutes. Discards bay leaves and rosemary sprig; season with salt and pepper to taste. If desired, use back of spoon to press some beans against side of pot to thicken stew. Place 2-3 pieces of bread in the bottom of a bowl top with stew. Serve lightly drizzled with olive oil.