Sopa toscana (minestra di pane)

Ingredientes

• 8 slices of stale Tuscan bread (, cut into thin slices)
• 16 oz. cannellini beans
• 1 bunch chard (, cut into thin strips)
• 1 Tuscan black cabbage ((or 1 kale, cut into thin strips))
• 3 carrots (, cut into fine brunoise)
• 2 medium potatoes (, cut into small cubes)
• 2 zucchini (, cut into brunoise)
• 2 cloves garlic (, pressed)
• 1 large onion (, finely chopped)
• 2 tomatoes (, peeled, seeded and diced)
• 1 stalk celery (, cut into brunoise)
• Extra virgin olive oil
• 3 tablespoons chopped flat-leaf parsley
• Salt
• Pepper

Modo de preparo

1. 1

   Start by cooking the cannellini beans for 45 minutes.

2. 2

   Heat 4 tablespoons of extra virgin olive oil in a saucepan. Brown the chopped onion for 2 minutes over medium heat, stirring frequently.

3. 3

   Then add the celery, carrots, and diced potatoes. Sauté for 5 minutes, stirring frequently. Finally, add the zucchini and mix well.

4. 4

   Cover and cook over low to medium heat for 20 minutes.

5. 5

   Then add the chard, the cabbage cut into strips and the garlic. Season everything with salt, mix well, cover and continue cooking.

6. 6

   Immediately puree half of the boiled beans and add this puree and the bean cooking water to the vegetables in the stewpot.

7. 7

   Add the tomatoes and mix well.

8. 8

   Cover and simmer over low heat for 1 hour 30 minutes, then add the rest of the whole beans and the parsley.

9. 9

   Adjust the seasoning and add pepper. Cover and simmer for 15 minutes.

10. 10

    In a bowl, arrange the bread in layers, alternating them with the vegetable soup.

11. 11

    Let sit long enough for the bread to be completely soaked then serve.