Ingredients
- 1Â 1/4 c. Dry cannellini beans, see cook's note
- 2 Tbsp. Extra virgin olive oil
- 1/2 lrg Bunch Italian parsley, minced
- 2 x Cloves garlic, chopped
- 1 bn Celery, minced
- 1/2 lb Carrots, peeled and minced
- 2 med Red onions, minced
- 1 can (14 1/2-oz) diced tomatoes, liquid removed
- 3 c. Coarsely minced savoy cabbage or possibly Swiss chard (ribs removed before chopping), up to 4
- 10 slc Stale rustic bread, such as ciabatta, about 1-1 1/2 inches thick, see cook's note
- Â Â Salt, (sea salt preferred) and freshly grnd black pepper to taste
Description
Cook's Note: You Can Save Preparation Time By Using Canned Cannellini Beans. Use Two (15 1/2-oz) Cans. Use One Can Of Beans Whole; Puree The Beans In The Other Can. If You Use…
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