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Prep Time: 120 Minutes Cook Time: 480 Minutes |
Ready In: 600 Minutes Servings: 4 |
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Ingredients:
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 thick half moons |
2 ribs celery, chopped into 1/4 inch pieces |
2 waxy potatoes, peeled and cut into 1/2 inch cubes |
3 cups white cannellini or brown borlotti beans, soaked and fully cooked |
4 cups reserved bean liquid |
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 |
garnish: 4 slices country bread, toasted |
1/2 cup grated parmigiano |
Directions:
1. In a large 8 quart pot, heat oil, onion and garlic together and cook until soft. Add carrots, celery, potatoes, 2 cups of beans, 4 cups of 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.
2. The following day, bring to a boil and serve in shallow bowls over toasted bread. Sprinkle with parmigiano tableside.
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