Italian Rose Bean Soup

Fancy beans are one of the hottest food trends
forecast for 2014!

Becky Low shares her recipe for Italian Rose
Bean Soup.

Italian Rose Bean Soup
1 ½ cups dried Italian Rose Beans*
½ pound meaty bacon, chopped
1 medium onion, chopped
5 cloves garlic, minced
1 cup diced carrots
1 cup diced celery
2 cans (14-oz ea) diced tomatoes
4 cups chicken broth
2 teaspoons dried Italian seasoning
1 teaspoon dried red chili flakes, more or less to
Salt and pepper to taste
1 head fresh kale
Shaved Parmesan Cheese
Crusty bread, toasted

Cook dried beans according to directions below.

Place chopped bacon in large pot or Dutch oven over medium
heat and scramble fry until crisp, drain off excess fat
(reserve 1 tablespoon drippings in pan); add chopped onion,
minced garlic, carrots and celery; continue to stir fry
until vegetables are crisp tender (4-5 minutes). Add canned
tomatoes, chicken broth, cooked drained beans, Italian
seasoning and red pepper flakes. Salt and pepper to taste.
Bring to a boil, reduce heat, cover and simmer 25-30

Wash and remove stems from kale, tear into bite size
pieces; add kale to beans (it will shrink quite a bit),
cover and continue to cook 5 minutes. Serve beans with
shaved Parmesan cheese and crusty toasted bread.

Beautiful heirloom dried beans make a pretty counter
display and a delightful hearty soup. Serves 8

* Italian Rose Beans are heirloom dried bean; grown in your
garden, order online, or purchase from bulk bean and food
storage suppliers. Beans may be substituted with a mix of
great northern and kidney beans and/or any other dried bean
of your choice; garbanzo beans are a nice addition to this
soup. May substitute 3 cans (14-oz ea) cooked dried beans;
drain and rinse well.

Cooking Dried Beans:

1. Sort dried beans, removing any small dirt clods,
debris, shriveled and broken beans. Rinse well with cold

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