| 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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