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Ingredients

• 8 ounces (225 grams) dried white cannellini beans or 1-½ cups canned cannelloni
• ¾ cup olive oil
• 2 medium-size yellow onions, finely chopped
• 3 ribs celery, diced
• 4 carrots, peeled and chopped
• 1 teaspoon tomato paste
• 2 teaspoons warm water
• 3 ripe medium-sized tomatoes, chopped
• 3 bunches swiss chard (about 3 pounds or 1-½ kilograms), stems trimmed, leaved chopped
• 1 bunch kale, stems trimmed, leaves removed
• ½ savoy cabbage, finely shredded
• 4 medium-size potatoes, peeled and chopped
• 1 fresh small chile, seeded and chopped
• 2 cloves garlic, minced
• 2 teaspoons chopped fresh thyme or 1 teaspoon dried
• salt
• Freshly ground pepper
• 5 to 6 cups cold water
• 12 to 16 slices stale Pane Toscano Scuro (Dark Tuscan bread
• or Pane Toscano
• Best-quality Tuscan olive oil for garnish

Description

This Sumptuous Book Is Such A Celebration Of Italian Baking At Its Best. It Is Not Filled With Pictures From Cover To Cover (as I’d Love A Book To Be) But The Cover Shot Alone Shows A Sampling Of What Is Within The Pages. A Wonderful Book That Takes Yo

Group Recipes