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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 6 | cups | Cannellini beans, canned, rinsed and drained | 4 | cups (8 fl oz) | water | 12 | cups | chicken broth, low sodium, canned | 5 | cloves | garlic minced | 5 1/2 | teaspoons | sage | 2 | leaves | bay leaf | 1 | teaspoon | salt | 1/2 | cup | olive oil | 2 | large | Onion, chopped | 3 | large (7-1/4" to 8-1/2" long) | carrots diced | 3 | stalks large (11"-12" long) | celery, diced | 3 | cups diced | potatoes | 1 1/2 | cup, shredded | Cabbage, chopped | 15 | leaves | swiss chard | 1 | bunch | Kale | 1 | can (16 fl oz) | tomatoes canned, diced | 12 | slices medium | french bread | 1 1/2 | cups | Parmesan, Freshly Grated | 1/2 | cup | olive oil |
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Steps
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Sequence
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Step
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| | 1 | In a large bowl, cover the beans with cold water by 1-inch and cover with plastic wrap. Allow to soak overnight in the refrigerator. | | 2 | Drain the beans and place them in a large pot with 8 cups of water, and bring to a boil. Lower the heat and simmer uncovered for 45 minutes. Add 1 teaspoon of salt and continue to simmer for about 15 minutes, until the beans are tender. Set the beans aside to cool in their liquid. | | 3 | Meanwhile, heat the oil in a large stockpot. Add the pancetta and onions and cook over medium-low heat for 7 to 10 minutes, until the onions are translucent. Add the carrots, celery, garlic, 1 tablespoon of salt, the pepper, and red pepper flakes. Cook over medium-low heat for 7 to 10 minutes, until the vegetables are tender. Add the tomatoes with their puree, the cabbage, if using, the kale, and basil and cook over medium-low heat, stirring occasionally, for another 7 to 10 minutes. | | 4 | Drain the beans, reserving their cooking liquid. In the bowl of a food processor fitted with a steel blade, puree half of the beans with a little of their liquid. Add to the stockpot, along with the remaining whole beans. Pour the bean cooking liquid into a large measuring cup and add enough chicken stock to make 8 cups. Add to the soup and bring to a boil. Reduce the heat and simmer over low heat for 20 minutes. | | 5 | Add the bread to the soup and simmer for 10 more minutes. Taste for seasoning and serve hot in large bowls sprinkled with Parmesan and drizzled with olive oil. |
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