From “Tuscany,” (Phaidon). Save time by using canned beans; you’ll need two cans. If kale or collards are cheaper at your store, substitute those for chard. Serves 4-6. Photo by Edward Park, provided by Phaidon.
Ingredients
2 3/4 cups dried cannellini beans, soaked overnight in water to cover and drained
3 tablespoons olive oil
1 onion, chopped
1 celery stalk, chopped
2-3 carrots, chopped
2 potatoes, diced
1-2 zucchini, sliced
1 bunch Swiss chard leaves, shredded
1 Savoy or green cabbage, shredded
1 sprig flat-leaf parsley, chopped
1 day-old loaf rustic bread, very thinly sliced
Salt and pepper
Directions
Put the beans into a large pan, pour in water to cover, and bring to a boil. Reduce the heat, and simmer for 40 minutes.
Meanwhile, heat the oil in another large pan. Add the onion, celery, carrots, potatoes and zucchini, and cook over very low heat, stirring occasionally, for 30 minutes. Season with salt, add the Swiss chard and cabbage, and cook, stirring, for a few minutes. Cover the pan.
Drain beans, reserving half the cooking liquid. Press half the beans through a sieve into a bowl, then stir the puree into the pan of vegetables. Add the reserved cooking liquid, and simmer for 1 hour. Add the remaining whole beans and parsley and simmer for another 1-1 1/2 hours.
Remove soup from heat, and season with salt and pepper to taste. Make a layer of bread slices in a tureen, and ladle some soup over it. Continue making alternate layers of bread and soup until all ingredients have been used, then let stand until bread is completely soaked. Serve immediately.
