One of the most delicious bean-greens soup of all!  In Tuscany, this zuppa is eaten as described below, or layers with stale Tuscan bread slices as “minestra di pane”, and any leftovers (don't count on it!), reheated, become the beloved “ribollita”.
 
Cathy Katin-Grazzini
Cathy's Kitchen Prescription LLC
www.cathyskitchenprescription.com
 
Zuppa di Magro (Tuscan White Bean Kale Soup)
Serves 6-8 Prep time: 45 minutes Cooking time: 1 hr
 
Ingredients
2 cups dried cannellini or other white bean-greens (6 cups cooked beans)
(or 3 15-oz cans, rinsed well)
A few cloves of garlic & sprigs of fresh sage if using dried beans
1 medium red onion, diced
3 cloves garlic, minced
2 quarts no sodium veggie broth 
1 medium carrot, diced
2 ribs celery, medium dice
1 medium russet potato, diced
¼ savoy cabbage, sliced chiffonade (sliced in 1/2" strips)
1 bunch lacinato kale, sliced chiffonade
2 bunches green chard, sliced chiffonade
2 full tbs of tomato paste
1-2 tsp dried thyme, or to taste
salt & freshly ground black pepper to taste
Garnish with nutritional yeast in lieu of parmigiano reggiano.
 
Directions
Soak beans 8 hrs, discard water. Cook soaked beans in 2 qts water on VERY low flame with a few cloves of whole garlic & a very large sprig of fresh sage leaves until soft and tender but not disintegrating.  Drain beans, reserving liquid. Reserve 1/4 of the beans; purée the rest in a food processor
 
Heat a stainless soup pot for 5 minutes over medium-high heat.  Add onions, carrot & celery, stirring, dry sauté until softened & beginning to adhere. Add garlic and thyme and saute for 1 minute. Deglaze with broth.
 
Add potato, greens. Cook for a few minutes. Then add bean cooking water. Dilute tomato paste in ½ cup broth or water and add.  Add veggie broth as needed. Add the pureed and whole beans, lower flame and cook for about an hour or until all flavors have blended & deepened. Salt and pepper to taste. Sprinkle on some nutritional yeast to taste.
 
Buon appetito!!