This was one of our favorite dishes from our babymoon in Tuscany.
Recipe from: Castiglion del Bosco, Montalcino, Italy.
Ingredients:
Serves 8 people:
- 1 cup cannelloni beans, uncooked
- 1 large red onion, sliced
- 2 carrots, diced
- 1 celery stalk, diced
- 4 potatoes, diced
- 10 zucchini/courgettes, diced
- 1 1/2 cups Swiss chard, shredded
- 1 leek
- 1 bunch kale, shredded
- 2-3 tablespoons tomato paste
- salt and pepper, to taste
- 2 day old bread
Preparation:
Soak the beans overnight and then cook over a low heat. It will take about 1-1 12 hours to cook. In a pan, gently fry the onion. Add the other vegetables, with the exception of the kale, Swiss chard and beans which are added later. When the vegetables have sweated out their juices, cover with hot water and then add the kale and Swiss chard. Cover and simmer for an hour over medium heat.
Add the cooked beans (some whole, some puréed), salt and pepper. Leave to simmer for another 20 minutes, stirring frequently so the beans don’t stick. Add the tomato paste. Add bread as desired.