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Ingredients
- 3/4 c dried cannellini beans, soaked overnight in water and drained
- 1/4 c. olive oil
- 2 Spanish onions, chopped into 1/2 inch dice
- 2 leeks, white and light green parts only, thinly sliced
- 2 carrots, cut into 1/4 inch dice
- 2 celery ribs, cut into 1/4 inch dice
- 2 waxy yellow potatoes, cut into 1/2 inch dice
- 2 garlic cloves, thinly sliced
- 1 garlic clove, cut in half
- 2 sprigs fresh thyme
- 1 sprig rosemary
- 1 bay leaf
- 1 lb chopped cavolo nero (black cabbage), roughly chopped, may sub kale or collard greens
- 8 ounces white cabbage, roughly chopped
- 2 T tomato paste
- Eight 1/2-inch slices Italian peasant bread
- Freshly grated parmigiano-reggiano, to tast
Details
Servings 8
Preparation
Step 1
1. Place the cannellini beans in a medium stockpot. Add water to cover the beans by 2 inches and bring the water to a boil over high heat. Lower the heat and let the beans simmer until tender, about 45 miutes.
2. Meanwhile, in an 8-quart pot, heat the oil over medium-high heat until hot but not smoking. Add the onions, leeks, carrots, celery, potato, sliced garlic, and herbs and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the black and white cabbage and cook until the cabbage has softened and wilted a bit, about 10 minutes. Add salt and pepper to taste. Add the tomato paste, and stir until the tomato paste is well distributed throughout the vegetable mixture and cook for 10 minutes over low heat.
3. Drain the beans and add to the pot with the vegetable mixture and fill wih cool water, about 3-4 quarts. Bring to a boil, then lower heat and simmer for 45 minutes.
4. Preheat the grill or broiler.
5. Just before you are ready to serve the soup, grill the bread and rub with garlic clove.
6. Serve the soup with garlic bread on the side. Garnish with a sprinkling of fresh parm to taste.
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