chelsea'srecipes

(makes 4-6 servings)

3/4 cup dried hutterite beans (or substitute dried cannellini), soaked in at least 3 inches of water to cover overnight
1 medium-sized carrot, chopped
about 2 tablespoons finely chopped leafy greens from the carrot bunch
1/2 onion, finely chopped
1 celery rib, finely chopped
1/2 zucchini, chopped (optional, especially if you have one leftover)
3 cloves garlic, minced
4 cups chicken or vegetable stock (preferably homemade)
1 cup broccoli florets, chopped (including stalks and any leafy greens)
1 cup cauliflower florets, chopped (or substitute with more broccoli)
salt and freshly ground black pepper to taste
1/4 teaspoon cayenne pepper (optional)
4-5 fresh sage leaves, chopped
2 tablespoons olive oil

Drain the soaked beans. Fill with 3-4 cups water and bring to a boil. Reduce to a low simmer and cover to cook for 30 minutes to 1 hour (while you prepare the rest of the ingredients).

In another medium-large pot or Dutch oven, heat the olive oil and add the onions. Cook over low heat, stirring occasionally and seasoning with a pinch of salt and pepper, until onions are translucent, 6-8 minutes. Add the carrot, celery, carrot greens and garlic and cook another 2-3 minutes, stirring occasionally. Add the broccoli, cauliflower and optional zucchini along with the minced garlic and cook, stirring occasionally, for another minute. Add the simmering beans and all their liquids to the soup, along with the chicken or vegetable broth. Bring just to a boil, then reduce heat and let simmer, partially covered, for at least 1 hour (preferably 2 or 3). Season with salt, pepper, and the optional cayenne pepper to taste. About 30 minutes before serving, stir in the chopped fresh sage leaves. Can be kept refrigerated for up to 1 week.