- 1 LB dried white beans
- 1/4 cup extra virgin olive oil, plus more for garnish
- 1 large onion, chopped
- 2 carrots, cut into 1/3 inch dice
- 4 garlic cloves, minced
- 3 TBsp minced fresh flat leaf parsley
- 2 bay leaves
- 4 cups chicken stock or low sodium chicken broth
- 3/4 LB winter greens (kale, chard, collard or turnip greens) freshly grated
- Parmesan cheese
Rinse and pick through the beans. Soak them overnight covered by 1 inch of water. Drain.
Heat 1/4 cup olive oil in a large pot over medium heat. Add the carrots, onion, garlic, parsley and bay leaves. Saute until the vegetables are slightly softened, about 10 minutes.
Add the drained beans, stock, and 2 cups water, salt and pepper. Bring to a simmer, cover, and adjust heat to maintain a bare simmer. Cook, stirring occasionally until the beans are tender, 45 minutes to 1 1/2 hours. Remove the bay leaves.
In a blender or food processor, puree 4 cups of the beans and vegetables with some of their liquid. Return to the pot and stir well. Remove thick ribs or tough stems from the greens. Stack the leaves, roll into a log and cut crosswise into 1/4 inch wide ribbons.
Bring a pot of salted water to a boil and add the greens. Cook until tender. Drain, reserving about 2 cups of the cooking liquid. Stir the greens into the soup. Cover and simmer an additional five minutes. Thin the soup with reserved cooking liquid if needed. Taste and adjust seasoning. Serve in bowls, topping with a drizzle of olive oil and a sprinkle of cheese.