A rich and warming comfort-food-soup for cold winter days - invented in Tuscany.
1 Onion
2 Carrots
2 Celery sticks
5 Potatoes
300g Cannellini Beans
1 Kale
1 Chard
1/2 Tuscan Bread
2 Pelati
1tbsp Tomato Paste
1 Rosmary
Soak cannellini in cold water & rosmary for 24hours, then cook them until they are soft.
Slice onion, carrots and celery and cook in olive oil for 10 minutes.
Add pelati & a tbsp of tomato paste.
Cut greens & potatoes and add them to the pot.
Let everything cook for 1 hour.
Blend 1/2 of the cooked cannellini and add them and the rest of the cannellini to the pot. Let everything cook for another 30 minutes. Season and serve with toasted tuscan garlic bread.