Ingredients
- 3/4 cup olive oil, more or less
- 2 cup onions, peeled and chopped
- 2 cup carrots, peeled and chopped
- 2 cup celery stalks, peeled and chopped
- 1 bunch parsley, washed and chopped, thick stems discarded
- 2 bunch or 3 cabbage leaves, chopped
- 1 bunch chard, preferably white, washed and chopped
- 1/4 cup tomato paste
- 3 cup to 4 cups cooked white beans, like cannelloni, with their liquid if possible
Preparation
Baking Directions:
Put about a third of the olive oil in the bottom of a deep pot and turn the heat to medium.
Add half the onion, carrot and celery and cook, stirring occasionally, until they soften, which takes about 10 minutes.
Add about half of the remaining oil and repeat the process, seasoning with salt and pepper as you go.
Add the remaining oil with the parsley, cabbage and chard and cook, stirring occasionally, until everything is softened but not browned.
Add the tomato paste and stir.
Mash the beans so that they're about half mashed and half more-or-less whole.
Add this mixture to the pot, along with any bean cooking liquid and enough water to make the whole mixture stewy but not watery.
Continue cooking, tasting and adjusting the seasoning as necessary, until all the vegetables are very tender and the soup is hot.
Serve hot or warm.
