1 med white onion, chopped

3 garlic cloves, crushed

salt

4 whole sage leaves

3/4 C. olive oil

2 celery stalks, chopped

2 carrots, chopped

1 med red onion, chopped

1 sprig rosemary, leaves chopped and stem discarded

3 T. tomato paste

1 bunch Swiss chard, washed, stems trimmed, chopped

1 head cabbage, shredded

Black pepper

 

Soak the beans overnight in water, enough to cover beans. Drain beans and place in a 6-8 qt pot with water to cover beans. Add white onion, garlic, salt and sage and boil for 30 min, until beans are tender. Drain the beans, reserving the cooking water. Puree half the beans in a food processor and add to the reserved water. To a hot skillet add 1/2 cup oil and saute celery, carrots, red onion, and rosemary for 5 min. Add tomato paste and 1 T water. Puree this mixture and add to the pureed beans. Add Swiss chard and cabbage and cook 30 min. Add the reserved whole beans, remainder of oil, and salt & pepper and cook for 20 more min.

 

 

from The Mediterranean Prescription

 

Yield:

Calories:

Fat:

Fiber: