300g Dried Canelli Beans (Soaked overnight in water)
8 Sage Leaves
25 ml Olive oil
1 Ham hock or bone (optional)
Make the base for the soup by stewing the white beans in water with sage, olive oil and the ham bone for 30-40 minutes till the beans are soft. Remove the bone and 3-4 spoonfuls of beans, then liquidise the mixture to make a white thick 'stock'. It should be about the consistency of single cream at this stage
Make the mirepoix by gently stewing finely diced onion, celery and carrot in olive oil. Once the vegetables are soft and starting to caramelise, add the white wine and reduce right down
Add the stock to to the mirepoix, then add in the cavola nero and remaining carrot, celery and potato. Season with salt and pepper to taste
Cook this mixture in a pressure cooker for 20 minutes or a large stovetop casserole for twice that time. 5 minutes before the soup is cooked, add the remaining cannelli beans
Line an oven proof serving bowl with two layers of the thinly sliced bread and pour all the soup mixture on top. Allow the mixture to rest., ideally for a few hours or overnight, then reheat and serve.
I've estimated quantities for this dish - Anna explained that most cookery of this sort is passed down through families.