Recipe courtesy of Mario Batali
Print
Total:
1 hr 20 min
Prep:
20 min
Cook:
1 hr
Yield:
4 servings
Level:
Easy

Ingredients

  • 3/4 cup dried cannellini beans, soaked overnight and drained
  • 4 tablespoons extra-virgin olive oil
  • 1 Spanish onion, thinly sliced
  • 1 leek, white and light green parts only, thinly sliced
  • 1 carrot, cut into 1/4-inch dice
  • 1 celery stalk, cut into 1/4-inch dice
  • 1 garlic clove, thinly sliced, plus 1 whole garlic clove
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 pound chopped cavolo nero (black cabbage), roughly chopped
  • 1/2 pound chopped white cabbage, roughly chopped
  • 2 scant tablespoons tomato paste
  • 3 cups water
  • 4 (1/2-inch) slices Italian peasant bread
  • Salt and freshly ground black pepper
  • Freshly grated Parmigiano-Reggiano

Directions

Place the presoaked cannellini beans in a medium stockpot. Add water to just cover the beans and bring the water to a boil over high heat. Lower the heat and let the beans simmer until tender, about 1 hour.

In a 12-inch saute pan, heat the oil over medium-high heat until hot but not smoking. Add the onion, leek, carrot, celery, sliced garlic, and herbs. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the black and white cabbages and cook until the cabbage has softened and the flavors have blended, about 10 minutes. Salt and pepper, to taste. Remove the sprigs of rosemary and thyme and the bay leaf. Add the tomato paste, and stir until the tomato paste is well distributed throughout the vegetable mixture.

Preheat the grill or broiler.

Add the vegetable mixture to the pot with beans and water and let simmer until the flavors are well blended, about 30 minutes more. When the soup is close to being done, toast or grill the bread until both sides are browned. Cut the remaining garlic clove in half, and rub the toasted bread with the cut end of the garlic. Discard the garlic.

Serve the soup hot in 4 warmed bowls with the garlic bruschetta on the side. Garnish with a sprinkling of Parmigiano, to taste.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Tuscan Bean Soup au Gratin: La Ribollita

Bean Pudding in the Style of Tuscany: Sformato di Fagioli

Recipe courtesy of Mario Batali

Ribollita (Vegetable, Bean and Stale Bread Soup)

Recipe courtesy of Rachael Ray

Ribollita

Recipe courtesy of Giada De Laurentiis

Ribollita

Recipe courtesy of Giada De Laurentiis

Ribollita

Recipe courtesy of Debi Mazar and Gabriele Corcos

Ribollita

Recipe courtesy of Mario Batali

Cannelloni in the style of Tuscany: Cannelloni alla Toscana

Recipe courtesy of Mario Batali

Peas in the Style of Tuscany: Piselli alla Toscana

Recipe courtesy of Mario Batali

On TV

Eat St.

9am | 8c

Eat St.

9:30am | 8:30c

Eat St.

10am | 9c

Eat St.

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Unique Eats

1pm | 12c

Unique Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here