The title of this recipe may be beans -- the main ingredient -- but what comes out is actually more of a vegetable medley that can be served as either a side dish or over pasta. To make enough for 4 you'll need:
Prep Time: 30 minutes
Cook Time: 60 minutes
Ingredients:
- 3/4 pound (350 g) cannellini or other white beans (when shelled the weight will be reduced by half)
- 3 potatoes, peeled and diced
- 1 carrot, peeled and diced
- 1 zucchino, ends trimmed, washed, and diced
- 2 tomatoes, blanched, peeled, seeded, drained and chopped
- A small bunch of basil, finely minced
- A small bunch of parsley, finely minced
- A small onion, finely minced
- A rib of celery, finely minced
- 1 clove garlic, finely minced
- 1/4 cup olive oil
- 3 quarts (3 l) hot vegetable broth (you won't need all of it).
- 10 ounces (250 g) Savoy cabbage, cut into thin strips
Preparation:
Set a pot on the fire with the oil, and when it is hot add the minced herbs and cook, stirring, until the onion has begun to turn golden. Add the beans, potatoes, and zucchina, cook for a few minutes more. Then add the tomatoes and sufficient broth to cover. Bring the pot to a boil, reduce the heat to a simmer and cover. Prepare the cabbage and add it, check seasoning, and simmer the pot over a very low flame for another hour, adding more hot broth if necessary to keep it from drying out.
