Categories: Beans (Round), Italian, Main Dish, Soup
Ingredients
- 8 ounces dried great northern beans (1 cup) or 8 ounces dried cannellini beans (1 cup)
- 3 tablespoons olive oil , plus extra for garnish
- 1 cup chopped onion
- 1/2 cup chopped leek , white and light green parts only
- 1/2 cup diced carrot (1/2-inch dice)
- 1/2 cup diced celery (1/2-inch dice)
- 1 tablespoon minced garlic
- 1 teaspoon crushed dried rosemary
- 1 (14 1/2 ounce) can diced tomatoes , with juices
- 8 -10 ounces savoy cabbage , halved, cored, cut into 1/4-inch wide strips (to make 2 1/2 to 3 cups)
- 1 1/2 tablespoons kosher salt , plus more if needed
- 8 ounces russet potatoes or 8 ounces yukon gold potatoes , peeled and cut into 1/2-inch dice
- 8 ounces zucchini , halved lengthwise and cut into 1/2-inch thick slices
- 6 ounces swiss chard , stems removed and leaves cut into 1/2-inch thick strips (to make 2 cups)
- 8 slices day-old Italian bread , such as ciabatta (1/2-inch thick slices)
- 1 -2 whole garlic clove , peeled and halved
- 1 cup grated parmigiano-reggiano cheese , for garnish
Directions
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Rinse and sort through the beans to remove any pebbles.
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Put beans in a large bowl; cover with 3 cups boiling water; soak beans for 1 hour.
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Drain beans in a colander and reserve.
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Heat olive oil in a large heavy pot over med-high heat.
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When hot, add the onion, leek, carrot, and celery; saute until just softened, 3-4 minutes.
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Add in minced garlic and rosemary; saute 1 minute.
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Add 8 cups water, the reserved beans, tomatoes, cabbage, and 1 1/2 tablespoon kosher salt.
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Bring to a boil; decrease heat, and cook at a simmer, covered, for 1 hour.
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Add in potatoes, zucchini, and chard; simmer covered, until the potatoes and zucchini are tender and the chard is wilted, for 20-25 minutes.
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Taste soup and season with salt, as needed.
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When ready to serve, lightly toast the bread slices, then rub each piece on both sides with a cut garlic clove.
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Either place 1 bread slice in the bottom of 6 soup bowls and ladle soup over OR ladle soup into 6 bowls and top each with a bread slice.
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Garnish each serving with Parmesan cheese and a drizzle of olive oil.