In a large 8 quart pot, heat oil, onion and garlic together and cook until soft. Add carrots, celery, potatoes, 2 cups of beans, 4 cups of bean cooking liquid (or water) and basic tomato sauce and bring to a boil. Lower heat, add chard, kale, black cabbage and simmer 1 1/2 hours until everything is soft. Add remaining beans and adjust seasoning. Allow to cool and rest overnight. The following day, bring to a boil and serve in shallow bowls over toasted bread. Sprinkle with parmigiano tableside. Serves: 4 Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #506 by Sue
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|Serving Size: 1 Serving (4702g)|
|Recipe Makes: 1|
|Calories from Fat: 731 (30%)|
|Amt Per Serving||% DV|
|Total Fat 81.3g||108 %|
|Saturated Fat 18.5g||92 %|
|Monounsaturated Fat 45.5g|
|Polyunsanturated Fat 11.5g|
|Cholesterol 44mg||14 %|
|Sodium 12439.4mg||429 %|
|Potassium 14326mg||377 %|
|Total Carbohydrate 368.5g||108 %|
|Dietary Fiber 85.2g||341 %|
|Sugars, other 283.3g|
|Protein 100.2g||143 %|
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Calories per serving: 2400
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