Serves 8
Ingredients
2 cups dried cannellini beans, soaked overnight and cooked* (yields 6 cups cooked beans)
2 tbs. extra virgin olive oil
2 cups onions, medium dice (approx.1 large onion)
6 cloves garlic, minced
2 cups celery, medium diced (approx. 4 large stalks)
2 cups carrots, small dice (approx. 4 medium carrots, peeled)
4 cups blanched dark leafy greens such as Swiss chard, dino kale or spinach (16 cups raw)
4 -6 cups chicken or vegetable stock
¼ cup parmigiano Reggiano, grated
Sea salt and pepper to taste
3 lemons, zested
1 cup fresh basil leaves, chiffonade
Pesto for serving, optional
1 tbs chili flakes, optional
Preparation
1. Sauté the onions in the olive oil until translucent, then add the garlic until slightly browned. Add the carrots and celery.
2. Add 4 cups of broth and simmer until the carrots are just tender.
3. Add the cooked beans and simmer for 5-10 minutes.
4. Add the grated parmigiano, lemon zest, chili flakes (optional) and basil. Taste for seasoning and season with sea salt & pepper to taste. Remove from the heat.
5. Add in the blanched greens and stir to combine.
6. Remaining broth may be added for desired consistency.
7. Serve with a dollop of pesto on top or a drizzle of olive oil, fresh basil and more parmigiano.
Cooking dry beans from scratch
1. Soak the beans: Sort through the beans and remove any debris or shriveled pieces. Place the 2 cups of beans in a large bowl, cover with water by 2 to 3 inches, and let them soak for at least 8 hours or overnight.
2. Drain and rinse: In the morning, drain the soaking water and rinse the beans thoroughly under cold, running water.
3. Add to pot: Place the rinsed beans in a large pot or Dutch oven. Cover the beans with fresh water by about 2 inches.
4. Add aromatics (optional): To infuse flavor, add seasonings like a halved onion, several cloves of garlic, bay leaves, or fresh herb sprigs (such as sage or thyme).
5. Boil and simmer: Bring the pot to a gentle boil, then immediately reduce the heat to a low simmer. Cook with the lid ajar for 1 to 3 hours, depending on the age and size of the beans. Older beans take longer to cook.
6. Add salt: Add salt when the beans are beginning to soften, usually about halfway through cooking. Salting earlier ensures the beans are seasoned from the inside out.
7. Test for doneness: Start checking for tenderness after 1 hour. The beans are ready when they are soft and creamy.
Blanching greens
To blanch Swiss chard, wash the greens, separate the stems from the leaves, and blanch the stems for 1-2 minutes and the leaves for 30 seconds to 1 minute in boiling salted water before immediately plunging them into an ice bath to stop the cooking. Drain the cooled greens, squeeze out excess water.
