Ingredients: |
Ingredients: 1 cup dried cannellini beans
4 large garlic cloves
2 tsp. kosher salt
1 Tbs. extra-virgin olive oil, plus more for drizzling
2 large garlic cloves
2 carrots, peeled and diced
1 small onion, diced
1 celery stalk, thinly sliced
Kosher salt and freshly ground pepper, to taste
1 cup diced fresh or canned tomatoes with their juices
1 bay leaf
2 large fresh sage leaves
2-inch piece Parmigiano-Reggiano cheese rind (optional)
2 cups packed shredded kale or chard
1 cup tubettini or other small dried pasta shape
Grated Parmigiano-Reggiano cheese for garnish
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Directions: |
Directions:1. To cook the beans, pick them over, discarding any that are wrinkled, along with any grit. Place in a bowl, add cold water to cover by 4 inches and soak overnight. Drain the beans, rinse well and transfer to a saucepan. Add the garlic and water to cover by 4 inches. Bring to a gentle boil over high heat, skimming off any foam that forms on the surface. Reduce the heat to medium-low and simmer for 40 minutes. Add the salt and water if needed to keep the beans submerged, and continue to cook until the beans are tender but not mushy, about 30 to 90 minutes more, depending upon the beans. Remove from the heat and let the beans cool in their cooking liquid, then drain, reserving some of the cooking liquid. Set aside. You should have about 2 1/2 cups cooked beans.
2. Heat a large soup pot over medium-high heat. Add the 1 Tbs. olive oil and the garlic and sauté until the garlic is toasted and the oil is fragrant, about 1 minute. Add the carrots, onion and celery and cook, stirring often, until the vegetables start to soften and brown, 3 to 4 minutes. Season with salt and pepper.
3. Add the tomatoes, bay leaf, sage, cheese rind and enough water (see notes) to cover the vegetables by 2 inches and simmer, uncovered, for 30 minutes. Add 2 cups of the cooked beans and the kale and continue to simmer for 20 to 30 minutes. Season with salt and pepper.
4. Meanwhile, bring a saucepan three-fourths full of salted water to a boil, add the pasta, stir well and cook until al dente (tender but firm to the bite), according to the package instructions. Drain well and add to soup after it is finished simmering. Serve soup with a generous sprinkle of grated cheese on top. Serves 8 to 10. |
Personal
Notes: |
Personal
Notes: I prefer to use homemade veggie stock, and it takes about ___cups. If you are short on time, canned beans can be used. I like to use half dark red kidney beans and half cannellini beans. I also add a 1/2 cup of diced zucchini.
Adapted from Williams-Sonoma
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