Recipe: White Beans and Greens Soup (Italian)

WHITE BEANS AND GREENS SOUP

1 pound dried cannellini beans
1/4 cup extra-virgin olive oil (plus additional for serving)
4 medium onions, thinly sliced
6 medium carrots, chopped
6 medium celery ribs, chopped
2 pounds Swiss chard, stems discarded, leaves cut crosswise into 3-inch wide strips
1 (10 oz) package spinach, stems removed, rinsed, cut into 2-inches wide strips
6 ripe plum tomatoes, peeled, seeded, and chopped (or one 28-oz can peeled tomatoes, drained and chopped)
1/2 teaspoon salt
1/8 teaspoon crushed hot red pepper
TO SERVE:
16 slices crusty Italian bread, toasted
Chopped scallions (for garnish)

In a large soup pot, cover the beans with at least 2 inches of water. Soak 8 to 24 hours. Drain and rinse well.

In a large soup pot, heat 1/4 cup olive oil over medium heat. Add the onions, carrots, and celery. Cook, stirring often, until the vegetables are soft, about 25 minutes.

In batches, add the Swiss chard and spinach, stirring the first batch until wilted before adding the next. Stir in the tomatoes and simmer for 10 minutes.

Add 3 quarts water and the beans. Bring to a boil over high heat. Reduce the heat to low and simmer, covered, for 1 1/2 hours.

Add the salt and hot pepper. Cook until the beans are soft, about 1 hour longer.

TO SERVE:
Place 1 toast in each soup bowl. Ladle the soup into the bowls and sprinkle with the scallions. Pass a cruet of extra-virgin olive oil on the side, for each guest to drizzle as they wish.

Servings: 16
Source: Italian Classics in One Pot by Anna Teresa Callen