A delicious Tuscan stew. Chard, kale, cabbage ... an excellent way to preserve these late harvest veggies. Hearty and filling and, obviously, good for you too!
- 6 cups dry cannellini beans
- 3 gallons vegetable broth
- 1 head garlic, minced
- 12 sage leaves
- 6 bay leaves
- 2 Tbsp salt
- 1 cup olive oil
- 6 onions, diced
- 9 carrots, sliced
- 1 bunch celery, chopped
- 6 potatoes, cut into chunks
- 1 large head cabbage, coarsely chopped
- 3 bunches Swiss chard, trimmed and chopped
- 3 bunches kale, trimmed and chopped
- 3 quarts tomatoes
- Sort and rinse the beans before placing them in a large pot with the water.
- Bring to a boil over medium-high heat and cook 5 minutes.
- Turn off heat, cover, and let stand 1½ hours. Drain.
- Place the beans, chicken broth, garlic, sage leaves, bay leaves, and salt in a large pot. Bring to a boil over medium-high heat.
- Reduce heat to low and simmer until beans are tender, about 2 hours.
- Cool. Discard the bay leaves and sage leaves.
- Heat the olive oil in a large pot over medium-high heat. Add the onions; cook and stir until transparent, about 10 minutes.
- Combine the everything. Bring to a boil.
- Fill jars 1" headspace. Pressure cook at 11 lbs for 1½ hours (90 minutes).
Traditionally lay slices of hearty bread over the soup in the pot, sprinkle with parmesan cheese and bake until the bread is toasted and the cheese melted. We generally just heat and eat, its very tasty and filling.
White beans - these are Great Northern
Chop your celery - leaves and all.
Chop and saute your onions.
Scrub - don't peel - then chop your carrots.
Same wtih your potatoes.
Remove the stems and chop your kale.
Remove the stems and chop your chard.
Chop your cabbage.
Make a cheesecloth bag with Sage and Bay leaves.
Add it all to the pot.