Ingredients
1/2
gallon good quality chicken stock
1
large tin crushed tomatoes or tomato puree (pref. Italian)
1
medium turnip, medium dice
1
small garnet yam, medium dice
1
medium rutabaga, medium dice
2
heads Swiss chard (pref. rainbow). (see prep details)
1
large white onion, coarse dice
5-6
cloves garlic, fine dice
4
stalks celery, pref. w/ leaves, sliced into 3/8" (or so) chunks
3
large carrots, cut into thick coins at a slight angle
1/4
pound or so nice lookin' green beans, trimmed and chopped into roughly 1-inch pieces
1/3
cup good quality olive oil
A couple of Parmesan cheese rinds
2
cans cannellini (pref. Italian) Note: Great Northern white beans also work, but cannellini (white kidney beans) is the bean o' choice
Directions
1.
Prep all the vegetables as described in the list. Basically, you're just chopping them all up into (mostly) medium dice, except for the chard. For the chard, chop off the large stems (set them aside). Stack and roll up the leaves (chard cigar!), then cut crosswise into ribbons - a coarse chiffonade. Cut once or twice across the ribbons to make 'em an easy-to-eat size. Chop the reserved stems into fine dice.
2.
Put a large stockpot on the stove. Heat on medium heat. Pour about 1/4 cup or a little more good quality olive oil into it. Turn the heat up a bit.
3.
When oil is shimmering, add the onions, carrots and celery.
4.
Stir and toss to coat them with the oil. Cook, stirring regularly, for about 10 minutes or until the onions are fragrant and translucent.
5.
Add the garlic and stir for another couple of minutes, until it is fragrant.
6.
Pour in the chicken stock. It should sizzle in a satisfying way when it hits the stockpot.
7.
Stir, scraping the bottom of the pot with a long handled spoon or whatever you like to use.
8.
Add seasonings: oregano, powdered cloves, allspice and salt to taste.
9.
Bring the liquid just to a simmer.
10.
Add the turnip, yam, and rutabaga
11.
Bring back to a simmer and simmer, uncovered, for another 30 minutes or so until the root veggies have become tender (al dente).
12.
Add the green beans and chard, bring back to a simmer and cook for another 10-15 minutes, stirring periodically.
13.
Add a few twists of black pepper and stir it in.
14.
Serve with crusty bread, a green salad and wine, wine, wine (we like pinot grigio for its assertive, yet evanescent approach).
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