- 1/2 cup olive oil (more or less)
- 1 large white or yellow onion, diced
- 2 large carrots, peeled and diced
- 2 large celery stalks, diced
- 1 bunch of parsley, rinsed and chopped roughly, thicker stems removed
- 4 cabbage leaves, washed and chopped roughly
- 1 bunch of chard, washed and chopped roughly, remove thick part of stalks
- 4 TBS or 1 small can tomato paste
- 4 cups white beans, cooked or 3 cans – cannellini are preferred, all liquid drained and rinsed well and partially mashed
- 1 cup chicken broth
- 1 cup water
- kosher salt
- fresh ground pepper
- Cook diced onion, celery, and carrots – Put about ¼ cup of the oil in a heavy, deep pot (dutch oven) over medium heat. Add carrots, celery and onion; cook stirring occasionally until the veggies soften (about 10 minutes).
- Cook chard, cabbage, and parsley – Add ¼ cup of the oil to pot. Toss in the chard, cabbage, parsley. Mix ingredients together, and adjust the heat as necessary. Do not brown vegetables.
- Add beans and tomato paste – Partially mash the beans with the back side of a large spoon or a muddle. Add all beans to the pot, and the tomato paste.
- Stir in liquids – Stir in chicken broth. Simmer for a few minutes and then add water, enough to make it like a stew, but not too watery. Simmer on low until ready to eat. Taste it and season with salt and pepper as necessary.
Ladle soup into serving bowls and top with some grated Pecorino Romano, or Parmigiano Reggiano. Serve hot.