(from Erling Wu-bower, Sous Chef at the Publican)

6 cups vegetable stock
2 cups savoy cabbage, shredded
2 cups cavolo nero (Tuscan kale), shredded
2 cups cannellini beans, cooked
4 garlic cloves, sliced
1 medium Spanish onion, sliced
2 red bell peppers, sliced
1 can diced San Marzano tomatoes
1⁄2 cup carrot, diced
1⁄2 cup celery, diced
Piece of celery root
Salt, pepper, and white wine vinegar
1 cup dry white wine
Basil
Thyme
Bay leaf
Extra Virgin Olive Oil

VEGETABLE STOCK

(make up to 48 hours before you serve)

Take 2 peeled carrots, 2 stalks of celery, 1 large Spanish onion, and 1 piece of celery root. Peel all the veggies (except the celery) and grab 4 cloves of garlic. Put one tablespoon of olive oil in a stock pot and heat until a little smoke begins to rise. Add the veggies, turn the heat down a bit and cook the veggies until a nice layer of golden brown caramelization forms. Add one glass of dry white wine and 1/2 gallon of water. Toss in a sprig of thyme and a bay leaf and simmer for an hour. Strain, cool, and reserve.

Cooking beans:

Soak the beans in cool water for at least 8 and up to 24 hours. Drain off water and place in a heavy bottomed pot, cover with 2 inches of water, 1/2 cup of olive oil, 1/2 an onion, a clove of garlic, and a sprig of thyme. Cook until tender (time greatly depends on the bean, so taste frequently). After the beans are tender, season with salt and cool in their own cooking liquid.

Reserve for later.

To make the minestrone:

Put 1 tablespoon of olive oil in the bottom of a stock pot over medium heat. Add the garlic, onion, carrot, celery, and bell pepper and cook slowly until the onion is transparent. Strain the juice off the tomatoes and add to the pot.Cook for another 5 minutes and then add the stock.

Cook for 30 minutes and add the cavolo nero and the savoy cabbage and cook for 10minutes. Season with salt, pepper, and white wine vinegar to taste. Divide into bowls and garnish with a splash of good spicy olive oil and a few leaves of basil.

Serves 6.