• 12servings
  • 15minutes
  • 418calories

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Ingredients Jump to Instructions ↓

  1. 2 cups dry cannellini beans

  2. 4 cups water

  3. 3 (32 ounce) cartons chicken broth

  4. 5 cloves garlic, minced

  5. 4 sage leaves

  6. 2 bay leaves

  7. 1 teaspoon salt

  8. 2 onions, diced

  9. 3 carrots, peeled and sliced

  10. 3 large stalks celery, chopped

  11. 2 potatoes, peeled and cut into chunks

  12. 1 1/2 cups cabbage, coarsely chopped

  13. 1 bunch Swiss chard, trimmed and chopped

  14. 1 bunch kale, trimmed and chopped

  15. 1 (14 1/2 ounce) can diced tomatoes

  16. 12 (1/2-inch-thick) slices French bread, lightly toasted

  17. salt and freshly ground black pepper to taste

  18. 1 1/2 cups grated Parmesan cheese for topping

  19. 1/2 cup olive oil

Instructions Jump to Ingredients ↑

  1. Sort and rinse the beans before placing them in a large pot with the water. Bring to a boil over medium-high heat and cook 5 minutes. Turn off heat, cover, and let stand 1 1/2 hours. Drain.

  2. Place the beans, chicken broth, garlic, sage leaves, bay leaves, and salt in a large pot. Bring to a boil over medium-high heat. Reduce heat to low and simmer until beans are tender, about 2 hours. Cool. Remove 1 cup of beans. Discard the bay leaves and sage leaves. Blend the remaining bean mixture with a hand mixer until smooth. Set aside.

  3. Heat the olive oil in a large pot over medium-high heat. Add the onions; cook and stir until transparent, about 10 minutes. Combine the carrots, celery, potatoes, cabbage, Swiss chard, and kale with the onions. Stir in the tomatoes. Season with salt and pepper to taste. Cover, and cook until greens have wilted, stirring at least once, about 20 minutes. Stir in the pureed bean mixture, and cook 40 minute until the mixture thickens. Stir in the reserved beans. Adjust seasonings to taste. Add the toasted bread slices; cook until bread is soaked, about 10 minutes longer. Cool, and refrigerate overnight.

  4. Reheat the soup over low heat until heated through, about 20 minutes. Serve each serving garnished with 2 tablespoons Parmesan cheese and a drizzle of olive oil.


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