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White Bean and Wilted Greens Soup

From the book Chez Panisse Vegetables by Alice Waters

Serves	6
Cook Time	2 hours

Ingredients

Soup

	1½	cups dried cannellini or Great Northern beans
	2	medium tomatoes
	1	medium yellow onion
	1	small carrot
	3	cloves garlic
	~	Olive oil
	2	bay leaves
	1	small piece prosciutto, with rind, or smoked bacon
	6	cups chicken stock
	3	tsp. salt
	1	bunch (about 1 pound) spicy greens (arugula, mustard greens, or turnip greens)

Garnish

	12	sage leaves
	~	Parmesan cheese

Steps

Soak the beans overnight.
Peel, seed, and chop the tomatoes. Set aside.
Peel and cut the onion and carrot into small dice; peel and chop the garlic very fine. Place the onion, carrot, and garlic in a nonreactive soup pot with some olive oil and a splash of water; cook until translucent. Add the bay leaves, drained beans, and prosciutto or bacon, and cook for a few minutes more. Add the tomatoes to the beans and stew for another minute or so.
Pour in the stock and bring the soup to a boil. Lower the heat to a simmer and cook for about 1¼ hours, stirring occasionally. Add the salt after about an hour. The beans should be fully cooked, soft but not falling apart.
Add the greens, washed and cut into 1-inch strips, and simmer, uncovered, for another 20 minutes, stirring occasionally.
Meanwhile, heat some olive oil in a small frying pan. Fry the sage leaves in the oil for a few seconds, a few at a time (more than a few seconds and they’ll turn black). Drain on a paper towel or absorbent cloth.
When the soup is done, ladle it into soup bowls and serve, garnished with a few shavings of Parmesan and the fried sage leaves.

This content is from the book Chez Panisse Vegetables by Alice Waters.

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