by Maria Teresa Jorge
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Maria Teresa Jorge's Notes:
Expand1 cup cannellini or borlotti beans - dry Ask a question about this ingredient
3 garlic cloves Ask a question about this ingredient
4 sage leaves Ask a question about this ingredient
1 bunch cavolo nero - young tender leaves Ask a question about this ingredient
2 potatoes cut up in small pieces Ask a question about this ingredient
1 cup yellow squash cut in small pieces Ask a question about this ingredient
1 onion sliced Ask a question about this ingredient
1/2 cup Extra Virgin Olive Oil Ask a question about this ingredient
salt Ask a question about this ingredient
pepper Ask a question about this ingredient
1 Tuscan Bread or similar, can be one day old Ask a question about this ingredient
Wash the dry beans and soak them in water overnight.
Ask a question about this stepIn a large pot, put the soaked beans, cover with water, add the 2 garlic cloves, the sage leaves, and some of the olive oil. Do not add salt at this point because the beans don't cook. Cover and simmer for 20 minutes or until the beans are well cooked.
Ask a question about this stepCut up the potatoan and squash in small similar size pieces. Slice the onion and the remaining garlic. Wash the leaves of the Cavolo Nero and shred them in medium sized pieces. (You don't want to have a huge piece of cabbage hagging from your mouth when you are eating the soup!!)
Ask a question about this stepIn a pot, add olive oil, the sliced onion, the garlic, the potatoes, squash and the Cavalo Nero. Stir and add 1 ladle of the beans cooking water. Add a little salt and cook for 20 minutes.
Ask a question about this stepMeanwhile discard the sage leaves, strain the beans reserving the cooking liquid. Divide your beans. Reserve 1/4 whole and purée the remaining 3/4 with a blender, adding some cooking liquid.
Ask a question about this stepAdd the puréed beans and the whole beans to the vegetables, add cooking liquid as necessary, adjust the salt, add some freshly ground black pepper and cook for a further 30 minutes.
Ask a question about this stepServe the soup in bowls, drizzle some olive oil on top and eat with slices of bread. The traditional way of serving this soup in Tuscany, is putting stale slices of bread on the bottom of a bowl and the soup is poured on top.
Ask a question about this stepNote: If you like this soup, drop in our house in Tuscany, come help harvest the olives and I'll serve you the soup under an Olive tree.
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Stephanie is the Head Recipe Tester of Food52.
I can only imagine a soup with that much olive oil in it must taste divine.