Cavolo Nero and Borlotti Bean Soup
1⁄2 cup chopped flat-leaf parsley leaves
6 ribs celery, chopped
4 cloves garlic, chopped
3 carrots, chopped
1 red onion, chopped
Kosher salt and freshly ground black pepper
1 28-oz. can whole peeled tomatoes
2 lbs. cavolo nero, trimmed and roughly chopped
3 14-oz. cans borlotti beans, drained
1 stale crustless loaf ciabatta bread (about 3⁄4 lb. whole)
1. Heat 1⁄4 cup of oil in a pot over medium-high heat. Add parsley leaves, celery, cloves garlic, carrots, onions, and salt and pepper to taste. Cook, stirring, until light brown, 15–20 minutes.
2. Crush tomatoes; add to pot. Reduce heat to medium-low; cook until thickened, 25–30 minutes. Add cavolo nero, 2 cans of the beans, and 1 gallon water. Cover; bring to a boil. Reduce heat to medium-low; simmer, uncovered, until cavolo nero is tender, about 30 minutes.
3. Meanwhile, purée remaining 1 can of beans and 1⁄2 cup water in a food processor; stir into pot. Tear bread into 1" pieces; add to pot with remaining 3 tbsp. extra-virgin olive oil and salt and pepper to taste. Cook, stirring, until thick, about 30 minutes. Serve drizzled with extra-virgin olive oil.
SERVES 8 – 10
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