Turnip Report

Riboiled Beans

This is the one we didn't get in Italy, and Mistakes Were Made in my reproduction. Hopefully I'll get some idea of how it's supposed to taste.

http://www.nytimes.com/2011/04/22/health/nutrition/22recipehealth.html?_r=1&

Soak overnight:
6oz (1/2 bag) white beans

Drain the beans, then add:
4c water (or broth?)
2 halves of an onion
1 clove crushed garlic
1/2 t salt

Cook for 1 hour. Meanwile,

Sautee in a dutch oven or large soup pot:
3 T olive oil
1 small onion, chopped
1 large carrot, diced
1 rib celery, diced

Add:
dash of red pepper flakes
2 cloves garlic, minced
1/4 head cabbage, cored and shredded

Cook until the cabbage wilts, then add:
14 oz chopped or pureed tomatoes

Cook 5 to 10 minutes, then add:
Beans (remove the onion first)
parsley
thyme
bay leaf.

Cover and cook 30 minutes while you chiffonade:
1 small bunch greens.

Add the greens to the soup and cook 15 more minutes. Meanwhile, toast:
6 slices of bread.

Break up the bread and add to the soup.

Salt and pepper to taste.