Kale or any green will do.
from Saveur “The New Comfort Food” Serves 8 to 10
¼ cup olive oil plus extra for serving
½ cup chopped parsley
6 ribs of celery, chopped
4 cloves garlic, chopped
3 medium carrots, chopped
1 small red onion, chopped
Kosher salt and pepper to taste
1 28-oz can of tomatoes or fresh. If fresh, save juice when slicing into quarters. Canned is best unless you have time to cook down the fresh tomatoes so they can be crushed.
2 pounds chopped kale – washed well – stems removed
3 14-oz cans of cannelloni beans, drained
¾ loaf or so of Italian type bread torn in 1-inch pieces
- Heat oil in an 8 quart soup pot and add parsley, garlic, carrots, and onion. Season with salt and pepper. Cook stirring occasionally for 15 to 20 minutes.
- Put tomatoes in a bowl and crush and then add to the pot. Reduce heat to medium-low and cook till thickened, 25 or 30 minutes.
- Add kale and 2 cans of beans and 16 cups or water. Bring to a boil, reduce heat of simmer, uncovered for about 30 minutes or kale is tender.
- Meanwhile puree remaining beans in a processor in ½ cup of water. Stir into the pot. Add the bread. Cook for 30 minutes. Season with salt and pepper and serve drizzled with olive oil.