Instructor, Blogger, Author, Personal Chef, bringing tradition and authenticity of regional Italian, Spanish, Portuguese, French, Tunisian, Greek, Turkish, and Moroccan cuisine to the table. I blend traditional recipes with new and innovative ingredients to create flavorful and aromatic foods, all prepared to your tastes and desires.
Member of: Les Dames d'Escoffier and IACP (International Association of Culinary Professionals)
registered by Florentine Chapter of Academia Della Cucina
12 ounces dried white beans, soaked
2 bay leaves
6 tablespoons extra virgin olive oil,
more for drizzling
2 cloves garlic, minced
1 large onion, diced
2 celery stalks, diced
2 large carrots, diced
2 medium potatoes, cubed
12 ounces black cabbage, shredded
12 ounces Savoy cabbage, shredded
10 ounces Swiss chard leaves, shredded
1 tablespoon tomato paste or 2 cups
peeled chopped tomatoes
Freshly ground black pepper
12 ounces day old crusty bread cut in
Strain and add the soaked beans in 8 cups of boiling water with the bay leaves: cook until tender. Taste one bean to check if it is soft. Discard bay leaves. Strain and reserve all of the cooking liquid. Puree half of the beans. Add the puree into the reserved cooking liquid. Set the whole beans aside.
In a pot, warm 6 tablespoons of oil, add
the garlic, onion; cook until soft. Add the celery, carrot and thyme; cook briefly.
Add the potatoes, black cabbage, Savoy
and Swiss chard. Dissolve the tomato paste in a bit of warm water, season with
salt and pepper. Stir over medium heat for a couple of minutes.
Pour in the pureed bean broth; cook over
low heat about 1 hour. At the end, stir
in the reserved whole beans. Add bread to the soup. Cook for a couple of
minutes. Remove from heat.
Set aside to rest overnight. Reheat the soup and drizzle with fresh olive
oil. Serve hot or lukewarm with a
drizzle of oil and fresh grinded pepper.