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You'll definitely spend the good part of a Sunday afternoon in the kitchen with this one, but it's so good, it will be worth it. Beyond freezing in batches, it's a real showstopper for a entertaining -- especially when guests are vegetarians (hold the prosciutto).
Hands-on time: 1 hour 15 minutes; Total time: 2 hours (plus overnight soaking time)
Ingredients
- 8 ounces dried cannellini beans
- 1 slice prosciutto or pancetta
- 1 large red onion, chopped
- 1 celery rib, chopped
- 2 large garlic cloves, peeled and minced
- 1 carrot, scraped and chopped
- 10 sprigs Italian parsley, leaves only, chopped
- 1/2 cup olive oil
- 1/2 small head Savoy cabbage, cleaned
- 1 1/2 bunches kale
- 1 medium potato, cleaned
- 1 cup canned tomatoes, preferably imported Italian, drained and seeded
- 1 small bunch Swiss chard
- 12 large, thick slices Tuscan bread, several days old or 1 cup homemade crostini
- Salt and freshly ground pepper
- Grated Parmesan
- Soak the dried beans overnight in a bowl of cold water. The next day, drain the beans and cook them in a large flameproof casserole with 2 quarts of salted water and the prosciutto or pancetta. As the beans absorb water, keep adding enough hot water to maintain 2 quarts of liquid at the end of the cooking time (very important). When the beans are tender (about 1 hour) remove from the flame and let stand until needed.
- Saute the onion, celery, garlic, carrot, and parsley in a stockpot over medium-high heat, with the olive oil for 12 to 15 minutes. Meanwhile, finely slice the Savoy cabbage; remove the stems from the kale and cut into small pieces; peel the potato and cut it into small squares. When the vegetables are golden, add the cabbage, kale, and potato to the stockpot, along with the tomatoes. Cover and simmer for 15 minutes (adding a little bean liquid if there?s not enough liquid) then add Swiss chard, stems removed and cut up.
- Remove the prosciutto from the casserole. Scoop out about 1 cup of beans with a strainer and set aside. With an immersion blender, blend the remaining beans in the casserole and pour into stockpot with vegetables, stirring to combine. Simmer together for about a half hour more, partially covered, until Savoy cabbage and kale are almost cooked.
- When the cabbage and kale are ready, add the remaining beans, whole. Taste for salt and pepper, then let cook for 5 minutes more.
- Ladle soup into bowls and serve with Parmesan, crostini, and a healthy drizzle of good olive oil.
