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Ingredients

• 1 lb dried cannellini beans (or 2 14oz cans cannellini beans)
• 1/2 cup extra virgin olive oil
• 1 onion finely chopped
• 1 celery rib chopped
• 2 leeks finely chopped
• 4 garlic cloves finely chopped
• 1 small savoy cabbage shredded (may sub. napa cabbage)
• 1 large potato, peeled and chopped
• 4 medium zucchini chopped
• 2 1/2 cups canned Italian tomatoes diced
• 2 sprigs fresh rosemary chopped
• 2 sprigs fresh sage chopped
• 2 sprigs fresh thyme chopped
• 1 whole dried hot red pepper (or 1/8 tsp red pepper flakes)
• 2 lbs cavolo nero (black leaf Kale -- any Kale will do)
• Sea or Kosher salt and fresh ground black pepper to taste
• 2 Tbsp vegetable soup base (optional)
• TO SERVE
• 6 thick slices crusty italian bread
• 2 garlic clove peeled and mashed
• extra virgin olive oil
• freshly grated parmesan cheese

Description

We Made A Heaping Pot Of This Up At Heavenly Valley Last Week When Up There For Ski Week. It Was The Perfect Capstone To A Wonderful Day Snow Boarding. We Were Limited To…

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