INGREDIENTS:
 | 1 head of
cavolo nero (black-leaf kale) |
|
¼ a head of Savoy cabbage |
|
1 bunch of Swiss chard |
|
1 leek |
|
1 onion |
|
2 potatoes |
|
2 carrots |
|
2 zucchini |
|
2 celery stalks |
|
300 grams (approx. 10.6 ounces) of cannellini (white beans) |
|
2 peeled plum tomatoes |
|
extra virgin olive oil |
|
salt and pepper |
|
250 grams (approx. 8.8 ounces) of stale homemade white
Italian bread |
|
PREPARATION:
| Pre-soak the
beans for about 8 hours. Boil them in two quarts of water.In another pot, sauté
the sliced onions in olive oil. Slowly add all of the other vegetables,
chopped into large chunks. Let them slowly soften for about 10 minutes. Then
add the water leftover from cooking the beans and half of the beans. Add the
other half after pureeing them. Add salt and pepper. Cook over low heat for
about two hours. Now add the sliced bread, stir well and let it boil for ten
more minutes. Let it stand. Serve in earthenware bowls. Pour in a little
genuine Tuscan extra virgin olive oil with a full, fruity flavor. |
|