1/4 cup extra virgin olive oil plus 1/2 cup
1 medium red onion, chopped into 1/2-inch dice
2 cloves garlic, peeled and thinly sliced
1 medium carrot, scraped and chopped into 1/4-inch half moons
2 ribs celery, chopped into 1/4-inch thick pieces
2 waxy potatoes, peeled and cut into 1/2-inch cubes
3 cups white cannellini or brown borlotti beans, soaked and cooked perfectly
6 cups reserved bean liquid (or water)
1 cup basic tomato sauce
1 bunch Swiss chard, chopped into 1/2-inch ribbons
1 bunch kale, chopped into 1/2-inch ribbons
1 bunch black cabbage (cavolo nero), chopped into 1/2-inch ribbons
4 slices country bread, toasted
1/2 cup grated parmigiano
Serves: 4
In a large 8-quart soup pot, heat oil, onion and garlic together and cook until soft. Add carrots, celery, potatoes, 2 cups of beans, bean cooking liquid (or water) and basic tomato sauce and bring to a boil. Lower heat, add chard, kale, black cabbage and simmer 1-1/2 hours until everything is soft. Add remaining beans and adjust seasoning. Allow to cool and rest overnight.
The following day, bring to a boil and serve in shallow bowls over toasted bread.
Sprinkle with parmigiano tableside.
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