pat's Recipe

Tuscan Bean Soup with Spinach

Category: SOUPS/STEWS

8 ounces dry white kidney beans (cannellini beans) or Great Northern beans (about 1-1/2 cups)
6 cups water
1 pound crosscut beef shanks (1 to 1-1/2 inches thick)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1-1/2 cups chopped onions (3 medium)
1-1/2 cups chopped carrots (3 medium)
1 cup fennel wedges or chopped celery (2 stalks)
4 cloves garlic, minced
6 cups water
12 ounces smoked ham hocks
1 tablespoon instant beef bouillon granules
1 bay leaf
2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
4 cups torn fresh spinach leaves
Directions
1. Rinse beans. In a 4-1/2- to 6-quart Dutch oven, combine beans and 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans and cold water in Dutch oven. Cover and let stand in a cool place for 6 to 8 hours or overnight.) Drain beans in colander; set aside.

2. Sprinkle beef with the 1/4 teaspoon salt and the pepper. In a 4 1/2- to 6-quart Dutch oven, cook beef in hot oil over medium-high heat about 5 minutes or until brown, turning once. Transfer to a plate.

3. Add onions, carrots, fennel or celery, and garlic to drippings in Dutch oven. Cover and cook, about 10 minutes or until vegetables are tender, stirring occasionally. Return beef to Dutch oven; add drained beans, 6 cups water, the ham hocks, bouillon granules, bay leaf, dried thyme and dried rosemary (if using), and the 1/2 teaspoon salt. Bring to boiling; reduce heat. Cover and simmer about 2 hours or until beans and meats are tender.

4. Remove ham hocks and beef; let stand until cool enough to handle. Remove meat from bones. Cut meat into bite-size pieces; return to soup. Discard bones and bay leaf. Skim off fat. Stir in spinach and fresh herbs (if using). Heat through.
Makes 8 to 10 servings.