A Tuscan dish that celebrates seasonal vegetables and the first press of extra virgin olive oil. Adding bread turns this soup into a main course.
- 2 cups dry cranberry beans or pinto beans
- 2 bay leaves
- 4 cloves garlic
- 1 stalk celery, chopped
- 2 med carrots, chopped
- 1 med white onion, chopped
- 1/4 cup olive oil
- 1/2 head savoy cabbage, cored and chopped
- 1 bunch Swiss chard (or kale), stemmed and chopped
- 5 cups water
- 1/2 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 6 slices Italian bread, torn into pieces
- 6 tsp olive oil (for drizzling over the top of each bowl of soup)
- 1/4 cup Parmesan cheese, freshly grated
- In a large pot cover the beans with water and soak overnight.
- Drain the soaking liquid, cover the beans with water, and cook the beans with the bay leaves and 2 of the garlic cloves over medium heat until they are soft, about 60 to 90 minutes. Strain the beans, reserving 1 cup of the liquid to add to the soup.
- In a food processor, shred the remaining 2 cloves of garlic with the celery, carrot, and onion until very finely chopped. You want tiny pieces of the vegetables, not a purée.
- Sauté the vegetables in ¼ cup of extra-virgin olive oil on medium-low heat, about 10 minutes, or until they are fragrant and slightly colored.
- Add the cooked beans and the 1 cup cooking water, cabbage, chard (or kale), and water. Bring to a simmer and cook for approximately one hour. Season with salt and pepper.
- Crumble the bread into small chunks and place a handful of the bread in each bowl. Ladle the soup over it and let it sit for a few minutes for the bread to soften and the broth to be absorbed.
- Finish each bowl with a teaspoon of extra virgin olive oil and a few teaspoons freshly grated Parmesan.
Calories from Fat 142 (34%)
(25%)Total Fat 16g
(14%)Saturated Fat 3g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Total Carbohydrate 53g
(76%)Dietary Fiber 19g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.