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"Mega dittos from the EIB network headquarters in Florida! Got to meet one of my heroes today, Rush Limbaugh. As I’ve said many times, I was a ditto-head before ditto-head was cool! I was delighted to get a copy of Rush’s new book “Rush Revere and the Brave Pilgrims.” Great book for readers of ALL ages. Thank you, Rush, for all you do to educate Americans everyday on the things that make this nation so exceptional."

Tuscan Bean Soup



http://www.saveur.com/article/Recipes/Tuscan-Bean-Soup

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

1. Drain beans and transfer to a 3-qt. saucepan along with half the carrots, the celery, the onions, and 5 cups water. Bring to a boil and reduce heat to low; simmer, covered, until beans are tender, 40–45 minutes. Set 3?4 cup beans aside; transfer the remaining beans and their cooking liquid to a blender and purée. Set puréed beans aside.

2. Heat 2 tbsp. oil in a 5-qt. pot over medium heat. Add minced garlic and cook, stirring often, until soft, about 3 minutes. Add reserved bean purée, along with the remaining carrots, the squash, kale, potato, and 1 cup water. Season with salt and pepper, bring to a boil, and reduce heat to medium-low; cook, covered, until the vegetables are tender, about 20 minutes. Stir in the crushed fennel seeds and reserved whole beans. Meanwhile, toast the bread and rub it with the cut end of the halved garlic clove. Drizzle each toast with 1 tbsp. oil. To serve, place 1 to 2 pieces toasted bread in the bottom of soup bowls and ladle soup over the top. Drizzle soup with remaining oil.

SERVES 4 – 6