Recipe from Elena Faita
2 cups of cooked kidney beans
½ cup extra-virgin olive oil
2 cloves of garlic
2 fresh celery stalks
2 cups butternut squash diced
1 tsp chopped rosemary
1 cup of diced pancetta or bacon
14 oz of diced tomatoes
½ head of cabbage
3 fresh leeks
3 fresh zucchini
½ cup chopped parsley
Salt and pepper
Soak kidney beans in water for 12 hours.
Cook beans in salted water for approx. 1 hour and strain.
Purée 1 cup of the beans in a blender, leaving the rest whole.
In a heated stock pot, add oil, garlic, onion, celery, carrot, squasgh, rosemary and bacon in this order.
Add tomatoes, cabbage, leeks, zucchini, basil, parsley and kidney beans including your purée.
Simmer for 5-7 minutes and add approx. 9 cups of water.
Season with salt and pepper.
Cook for approx. 1 ½ hours or until sufficient reduction.