Cavolo Nero and Borlotti Bean Soup

Name: Cavolo Nero and Borlotti Bean Soup
Total time: PT0D0H0M
Yield: serves 8-10
Ingredients: 1 ⁄ 4 cup plus 3 tbsp. olive oil; 1 ⁄ 2 cup chopped flat-leaf parsley leaves; 6 ribs celery, chopped; 4 cloves garlic, chopped; 3 carrots, chopped; 1 red onion, chopped; Kosher salt and freshly ground black pepper; 1 (28-oz.) can whole peeled tomatoes; 2 lb. cavolo nero, trimmed and roughly chopped; 3 (14-oz.) cans borlotti beans, drained; 1 stale crustless loaf ciabatta bread (about 3⁄4 lb. whole)

Serves
serves 8-10

SAVEUR

This recipe for the classic Tuscan soup is based on one in The River Cafe Cook Book by Rose Gray and Ruth Rogers (Ebury Press, 1995).

Ingredients

¹⁄₄ cup plus 3 tbsp. olive oil
¹⁄₂ cup chopped flat-leaf parsley leaves
6 ribs celery, chopped
4 cloves garlic, chopped
3 carrots, chopped
1 red onion, chopped
Kosher salt and freshly ground black pepper
1 (28-oz.) can whole peeled tomatoes
2 lb. cavolo nero, trimmed and roughly chopped
3 (14-oz.) cans borlotti beans, drained
1 stale crustless loaf ciabatta bread (about 3⁄4 lb. whole)

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Instructions

Step 1

Heat 1⁄4 cup of oil in a pot over medium-high heat. Add parsley leaves, celery, cloves garlic, carrots, onions, and salt and pepper to taste. Cook, stirring, until light brown, 15–20 minutes.

Step 2

Crush tomatoes; add to pot. Reduce heat to medium-low; cook until thickened, 25–30 minutes. Add cavolo nero, 2 cans of the beans, and 1 gallon water. Cover; bring to a boil. Reduce heat to medium-low; simmer, uncovered, until cavolo nero is tender, about 30 minutes.

Step 3

Meanwhile, purée remaining 1 can of beans and 1⁄2 cup water in a food processor; stir into pot. Tear bread into 1" pieces; add to pot with remaining 3 tbsp. extra-virgin olive oil and salt and pepper to taste. Cook, stirring, until thick, about 30 minutes. Serve drizzled with extra-virgin olive oil.