Photo Credit: saveur.com

Tuscan Bean Soup


Ingredients

  • 2 cups dried cannellini beans, soaked overnight
  • 2 medium carrots, roughly chopped
  • 1 rib celery, roughly chopped
  • 1⁄2 yellow onion, roughly chopped
  • 3⁄4 cup extra-virgin olive oil
  • 4 cloves garlic (3 minced, 1 halved)
  • 10 oz. squash, such as butternut,
  • peeled and cut into 1⁄2" cubes
  • (about 2 cups)
  • 4 large kale leaves, preferably
 lacinato or cavalo nero,
  • stemmed and chopped
  • 1 medium waxy-style potato, peeled
  • and cut into 1⁄2" cubes
  • Kosher salt and freshly ground black
  • pepper, to taste
  • 1⁄2 tsp. crushed fennel seeds
  • 8 thick slices country-style bread