head of cavolo nero (black-leaf kale)
1/4 of Savoy cabbage
1 bunch of Swiss chard
2 celery stalks
a few sprigs of thyme
300 grams (approx. 10.6 ounces) of mixed dry beans
2 peeled plum tomato
esextra virgin olive oil
salt and pepper
a large pot, sauté the thinly-sliced onions in some oil.
Gradually add all of the other vegetables, chopped into
large pieces. Let them slowly soften for about 10 minutes.
Then add enough water to almost fill the pan and add the
beans. Add salt and pepper and cook over low heat for about
two hours. Let it stand. Serve in earthenware bowls with
a little genuine Tuscan extra virgin olive oil with a full,
fruity flavor. You may wish to add a bouillon cube.