(Serves 10 ) – Ingredients :
10 oz of dried Cannellini beans , soaked overnight
6 tbs. of Tuscan extra virgin olive oil
2 celery stalks, finely chopped
3 whole garlic cloves
2 garlic cloves , finely chopped
1 onion , finely sliced
1 leek , finely sliced
2 medium carrots, diced
1 lb of kale ( black cabbage ) , finely sliced
2 potatoes
freshly ground pepper
2 tablespoon of tomato paste
4 cups beef stock
2 zucchini
10 basil leaves
5 sage leaves
E.V.O.O. to serve.
10 oz white country-style white bread cut in ½ in. slices.
2 oz of ground Parmigiano cheese.
Procedure :
Drain the beans and put them in a saucepan covered with cold water with few sage leaves and two garlic cloves, 1 tbs. of Tuscan extra virgin olive oil . Bring to a boil and then, gently simmer for about 1 hour, add salt when they are almost cooked. Discard the sage and purée half of them.
Meanwhile, in a stockpot heat the oil . Add the onion, garlic, the celery, the leek, the carrots and sauté until they are clear. Add the rest of the vegetables and season with salt, pepper and the tomato paste. Stew for about 10 minutes , then add the stock , add the pureed beans and hot water to cover the vegetables (2 in higher). Simmer for about 1 hour.
Add more hot water in case the soup thickens too much.
Toast the bread slices and rub them with garlic. Place the bread in individual soup bowls
Cover with ladles of vegetables and broth . Drizzle with excellent extra virgin olive oil and a julienne of basil . Sprinkle with good Parmigiano cheese. Serve .
