Heat olive oil in stockpot and saut? celery, carrot and onion. Cut cabbage and Swiss chard in chunks, add them to the pot and saut? until lightly browned. Cover vegetables with water and add tomatoes, thyme, sage, rosemary, salt and pepper. Bring to a boil and simmer for 30 minutes. Add bread chunks and beans, and remove thyme. Cook about 10 minutes more, then take the pot off the heat, cover and let sit at least 15 minutes. The bread should have dissolved and soaked up all the broth, making the soup's texture resemble that of a porridge; you may have to add more water. Serve very hot, garnished with a drizzle of extra-virgin olive oil
. NOTES TO THE COOK Dry idea. Can you use dried beans? Of course. A cup of dried beans produces about four cups when cooked, about the right amount for this recipe. Wet idea. Speaking of the beans, do you have to soak them? There's controversy about whether soaking is necessary. Some chefs say you can use unsoaked beans if you add 20 minutes to your total cooking time. If you do that, add the time to the soup's cooking phase, rather than its sitting time. Be cheesy. Felici didn't suggest this, but I thought the flavor got a big boost when I added Parmesan cheese.
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|Serving Size: 1 Serving (27g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 17 (74%)|
|Amt Per Serving||% DV|
|Total Fat 1.9g||3 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 23.5mg||1 %|
|Potassium 51.7mg||1 %|
|Total Carbohydrate 1.5g||0 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 1.1g|
|Protein 0.2g||0 %|
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Calories per serving: 23
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