Servings:
4
Prep time:
15
Cooking time:
130
INGREDIENTS
- - 1 yellow onion
- - 1 carrot
- - 1 celery
- - 350 g of kale
- - 200 g of Swiss chard
- - 380 g of raw dried beans -cannellini
- - 3 tablespoons of tomato, passed
- - 800 ml cooking water from the beans
- - extravirgin olive oil
- - salt
- - black pepper
- - 4 slices of Tuscan bread stale
- - 2 cloves of garlic
- - 1 bay leaf
INSTRUCTIONS
- The night before (or in the morning for the evening) soak the beans in cold water with a pinch of baking soda. Then drain them, rinse well and place in a pot with 2 and ½ l of cold water, a clove of crushed garlic, a bay leaf, a pinch of salt.
- Bring to a boil and cook for about 1 hour and 30 minutes, with half-closed lid. Turn off and set aside.
- Peel the carrot and onion and clean the celery and cut everything into small cubes.
- In a pan with high sides, heat 3 tablespoons of oil and fry the herbs over moderate heat until they are slightly soft. Add the tomato puree and cook for another 5 minutes.
- Collect the beans with a skimmer from their cooking liquid and add to the mixture. Wash the cabbage and remove the central harder part and the large leatherly outer leaves, while you can leave the smaller ones whole and keep the heart. Wash and dry well the chard leaves and cut both into not too thin strips, add salt and pepper to taste. Add them to the soup and cover with about 800 ml of broth of beans.
- Cook over low heat without a lid, stirring occasionally, for 30-40 minutes, until the beans are very soft.
- Meanwhile, divide the slices of bread in half, brush with a little olive oil on both sides and toast in the oven, on a grill or in a toaster, until they will become beautiful golden and crispy. Gently rub with the remaining garlic clove and place 2 bruschetta in each of the 4 soup dishes. Divide the soup with its broth into bowls so that the bread is well soaked and soften, let stand for a few minutes and serve, finish with a little olive oil and a generous sprinkling of freshly ground black pepper.
