ACQUACOTTA - Stefano Faita

Ingredients

• 60 ml (¼ cup) of Stefano extra virgin olive oil
• 1 onion, finely diced
• 3 celery stalks, finely diced
• 2 garlic cloves, minced
• ½ fennel bulb, finely diced
• Salt and freshly ground black pepper, to taste
• 500 ml (2 cups loosely packed) green cabbage, roughly chopped
• 500 ml (2 cups loosely packed) kale, roughly chopped
• 2 bay leaves
• 648 ml (1 jar) Stefano marinara sauce
• 540 ml canned cannellini beans, with liquid
• 1 l (4 cups) water
• 1 baguette, sliced diagonally into ½-inch pieces