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| 1/4 Tasse | Extra virgin olive oil, plus 1/2 C |
| 1 mittel | Red onion, in 1/2" dice |
| 2 | Cloves garlic, peeled, thinly sliced |
| 1 mittel | Carrot, scraped and chopped, in 1/4" half moons |
| 2 | Ribs celery, into 1/4" pieces |
| 2 | Waxy potatoes, peeled, in 1/2" cubes |
| 3 Tasse | White cannellini , soaked, cooked |
| 4 Tasse | Reserved bean liquid |
| 1 Tasse | tomato sauce basic |
| 1 Bund | Swiss chard, in 1/2" ribbons |
| 1 Bund | Kale, in 1/2" ribbons |
| 1 Bund | Black cabbage (cavolo nero), in 1/2" ribbons |
| 4 Scheibe | Country bread, toasted |
| 1/2 Tasse | parmigiano grated |
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In a large 8 quart pot, heat oil, onion and garlic together and cook until soft. Add carrots, celery, potatoes, 2 cups of beans, 4 cups of bean cooking liquid (or water) and basic tomato sauce and bring to a boil. Lower heat, add chard, kale, black cabbage and simmer 1 1/2 hours until everything is soft. Add remaining beans and adjust seasoning. Allow to cool and rest overnight.
The following day, bring to a boil and serve in shallow bowls over toasted bread. Sprinkle with parmigiano tableside.
Serves: 4
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