(from Italian Country Cookbook by Ruth Rogers and Rose Gray)
Serves 10
1 large bunch flat-leaf Italian parsley
4 garlic cloves, peeled and chopped
2 bunches celery, chopped
1 lb. carrots, peeled and chopped
4 med. red onions, peeled and chopped
4 Tbls. olive oil
1 28-oz. can peeled whole, plum tomatoes, drained
4 1/2 lbs. cavolo nero or Swiss chard, stems removed, leaves coarsely chopped
1 1/4 lbs. dried cannellini beans, cooked
2 loaves stale ciabatta or other rustic Italian bread, crusts removed, sliced or torn
Extra-virgin olive oil
Sea Salt and freshly ground black pepper
Parmigiano-reggiano, optional
In a large saucepan, saute parsley, garlic, celery, carrots, and onions in oil for about 30 minutes, until flavors combine. Add tomatoes and continue to cook on gentle heat for another 30 minutes. Add cavolo nero or chard and half the cannellini beans with enough of their cooking liquid to cover. Simmer for 30 minutes.
In a food processor, puree remaining beans and add to soup with just enough boiling water to make soup liquid. Add bread and a generous amount of extra-virgin olive oil, and season with salt and pepper. As exact amounts are not possible, you must balance amount of liquid to bread so that the soup is very thick.
Serve with grated parmesan, if desired.
