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Ingredients
- 3 cups (2 cans drained and rinsed) cooked cannellini beans
- 4 cups vegetable stock
- 5 cloves garlic, minced
- 4 sage leaves
- 2 bay leaves
- 1/2 teaspoon salt
- 2 tablespoons water for sautéing
- 2 onions, diced
- 3 carrots, peeled and sliced
- 2 potatoes, peeled and diced
- 1 1/2 cups cabbage, coarsely chopped
- 1 bunch Swiss chard, trimmed and chopped
- 1 bunch kale, trimmed and chopped
- 2 cups water or vegetable stock
- Salt and freshly ground black pepper, to taste
- 12 (1/2-inch-thick) slices hearty Italian or French bread, lightly toasted
Details
Servings 4
Preparation
Step 1
Place the beans, vegetable stock, garlic, sage leaves, bay leaves, and salt in a saucepan. Simmer over low-medium heat. Reduce heat to low and simmer until the mixture begins to thicken and the flavor of the garlic and herbs begin to infuse the beans, about 20 minutes.
Discard the bay and sage leaves. Transfer to a blender or food processor and blend until smooth. Set aside.
Meanwhile, in a large soup pot, heat the water over medium-high heat. Add the onions; cook and stir until transparent, about 7 minutes.
Add the carrots, potatoes, cabbage, Swiss chard, kale, the pureed bean mixture, and an additional 2 cups of water or stock. Season with salt and pepper to taste. Cover, and cook until the potatoes are fork-tender, about 20 minutes, stirring at least once.
Adjust seasonings to taste. At this point you can either serve it right away, or refrigerate it overnight and reboil the next day.
When ready to serve, add one or two toasted bread slices to the bottom of each serving bowl, and ladle the soup over the bread. Serve.
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