3cans (15-ounce each)(720grams)white beanscannellini or navy beans - 4 cups if using cooked beans
4cups(1litre)vegetable stock
1½teaspoonssaltor more to taste
⅛teaspoonblack pepper
FOR SERVING
4slicescrusty breadtoasted, rubbed with garlic, and drizzled with extra virgin olive oil. Parmesan cheese is optional.
MAKE THE FLAVOR BASE
In a large pot, heat 3 tablespoons extra virgin olive oil. Add 1 large onion, 3 stalks celery, 3 medium carrots (all chopped), 1 leek (thinly sliced), and 2 cloves garlic (pressed).Cook gently for 10 minutes. Stir often.
Add ⅓ cup tomato paste and 1 teaspoon thyme and cook for 2 more minutes.
ADD THE GREENS
Rinseandchop8 ounces kale, 8 ounces chard, and8 ounces savoy cabbage, then add them to the pot.Add 3 cups vegetable broth and season with 1½ teaspoons salt and ⅛ teaspoon black pepper.Stir, cover with a lid, and simmer on medium heat for 10 minutes.
ADD THE BEANS
Blend 1 cup of white beans (drained) with 1 cup of vegetable broth.
Pourblendedbeans and remainingwholebeans into the pot with the veggies. Stir and keep simmering for another 10 to 15 minutes, uncovered.Taste and adjust for salt and let soup cool down 10 minutes.
Serve with a thick slice of toasted crusty bread, brushedwith garlic, sprinkled with a pinch of salt, and drizzled with good quality extra virgin olive oil.