INGREDIENTS (SERVES 6) 300g stale bread, 400g dried white beans (soaked in water overnight), 1 black cabbage (black kale), half of a savoy cabbage, 3 bunches of chards, 2 potatoes, 2 carrots, 2 stalks of celery, 2 onions, 1 dessertspoon of tomato puree, Extra Virgin Olive Oil, salt and pepper. |  | Cook the beans in 2 liters of water. Remove all the beans from the water and, using a vegetable mill, puree about half. Return the pureed beans to the water. Chop up the onions and gently brown them with a little oil, add the tomato puree, diluted with a little water, and continue to cook. Chop up the carrots, celery, potatoes, chards and cabbages and add along with salt and pepper, cover and cook for 10 minutes. Add the pureed beans, including the water, and cook until all the vegetables are well done. Slice up the bread and add along with the whole beans, cook for a further 10 minutes stirring well. Leave to cool slightly and serve with Extra Virgin Olive Oil and, if preferred, some freshly chopped onions. |