| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Swiss | New, Text, Import | 1 | Servings |
INGREDIENTS
| 1/4 | c | Extra virgin olive oil, plus 1/2 C |
| 1 | md | Red onion, in 1/2" dice |
| 2 | Cloves garlic, peeled, thinly sliced | |
| 1 | md | Carrot, scraped and chopped, in 1/4" half moons |
| 2 | Ribs celery, into 1/4" pieces | |
| 2 | Waxy potatoes, peeled, in 1/2" cubes | |
| 3 | c | White cannellini , soaked, cooked |
| 4 | c | Reserved bean liquid |
| 1 | c | Basic tomato sauce |
| 1 | bn | Swiss chard, in 1/2" ribbons |
| 1 | bn | Kale, in 1/2" ribbons |
| 1 | bn | Black cabbage (cavolo nero), in 1/2" ribbons |
| 4 | sl | Country bread, toasted |
| 1/2 | c | Grated parmigiano |
INSTRUCTIONS
GARNISH In a large 8 quart pot, heat oil, onion and garlic together and cook until soft. Add carrots, celery, potatoes, 2 cups of beans, 4 cups of bean cooking liquid (or water) and basic tomato sauce and bring to a boil. Lower heat, add chard, kale, black cabbage and simmer 1 1/2 hours until everything is soft. Add remaining beans and adjust seasoning. Allow to cool and rest overnight. The following day, bring to a boil and serve in shallow bowls over toasted bread. Sprinkle with parmigiano tableside. Serves: 4 Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #506 by Sue <suechef@sover.net> on Mar 08, 1997.
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