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Preparation time
15 minutes
Total time:
14 hours 15 minutes
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Ingredients
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310 mL (1 1/4 cups) dried white beans
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125 mL (1/2 cup) olive oil
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2 cloves garlic, minced
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1 onion, thinly sliced
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2 celery stalks, diced
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1 carrot, diced
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1 sprig fresh rosemary, chopped
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250 mL (1 cup) diced pancetta
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1 can of diced tomatoes (398 mL)
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1/2 bunch of kale, coarsely chopped
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3 leeks, sliced
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3 zucchini, diced
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1 handful of fresh basil, chopped
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1 handful of fresh Italian parsley, chopped
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2 L (8 cups) water
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To taste salt and freshly ground pepper
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Directions
- Soak beans in water for 12 hours or as directed on package.
- Rinse and drain.
- Cook beans in a saucepan filled with water for about 1 hour, then drain.
- Purée half the beans in a blender and set aside.
- In a saucepan, sauté in oil the garlic, onion, celery, carrot, rosemary, and pancetta for about 5 to 7 minutes.
- Add tomatoes, cabbage, leeks, zucchini, basil, parsley, and whole and puréed beans. Cook for 10 to 15 minutes.
- Add water and bring to a boil. Reduce heat and simmer uncovered for about 45 minutes.
- Season with salt and pepper to taste.
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