Minestra Di Fagioli (Bean Soup) - cooking recipe

Ingredients

1 onions or 1 leek, chopped coarsely
2 cloves garlic, chopped coarsely
2 celery ribs, chopped coarsely
2 tablespoons extra virgin olive oil
1/2 1/2 lb kale or 1/2 lb swiss chard, shredded
1/2 medium cabbage, shredded
3 large carrots, quartered,cut into 1/2 inch chunks
1/2 lb winter squash, peeled,cut into 1/2 inch chunks
1 large all purpose potato, peeled,cut into 1/2 inch chunks
1 sprig rosemary
1 sprig thyme
3 -5 fresh sage leaves
1 bay leaf
7 cups bean broth or 7 cups water
sea salt
fresh ground pepper
4 cups cooked white beans
8 slices of toasted rustic bread, 1 3/4 inches thick rubbed with
garlic

Preparation

Put the onion, garlic, and celery in a 5qt pot.
Pour extra virgin oil over them, toss with a wooden spoon to coat with the oil, and place over low heat.
cook, stirring occasionally for 10 minutes or until onions are tender Add the Tuscan kale, cabbage, kale or swiss chard, cabbage, carrots, squash, potato, fresh herbs and broth or water and bring to a simmer Cook the soup, stirring occasionally for 1 hour over low heat.
Remove the rosemary sprig and the bay leaf.
Add salt and pepper to tast.
Puree 5 cups of vegies from the soup with 1 cup of beans in a food processor.
Return the puree to the soup Place 1 slice of toasted bread in each soup bowl and ladle soup over bread.
Drizzle with extra virgin olive oil and serve.