- 1 cup dried cannellini beans, soaked for 8 hours or overnight in 1 quart water
- 1 bay leaf
- 2 large onions, 1 cut in half, the other thinly sliced
- Salt to taste
- 3 tablespoons olive oil or butter, plus additional olive oil for drizzling
- 4 garlic cloves, minced
- 3/4 pound spinach, stemmed, washed and coarsely chopped
- 1 cup packed, chopped flat-leaf parsley
- 1 cup packed, chopped cilantro
- 1 cup thinly sliced scallions
- Fresh ground pepper
- RR&Co Wild Greens & Citrus Oxymel, to serve
Drain the beans and rinse. Place in a large saucepan and add 1 quart fresh water. Bring to a boil over medium-high heat and skim off any foam. Add the bay leaf, halved onion, 1 of the garlic cloves, and salt to taste. Reduce the heat to low, cover and simmer 1 hour. Remove the bay leaf and halved onion and discard.
Meanwhile, heat 3 tablespoons butter or oil over medium heat in a heavy soup pot or Dutch oven and add the sliced onion. Cook, stirring often, until it begins to color. Turn the heat to low, add a generous pinch of salt and continue to cook, stirring often, until the onion is dark brown and has melted down to about half its original volume, about 20 minutes. Stir in the remaining garlic and cook, stirring, until it is fragrant, about 30 seconds. Add the beans with their broth and bring to a simmer. Simmer, partly covered, for 30 to 60 minutes, until the beans are tender. Taste and adjust salt.
Add the spinach by the handful, stirring until wilted before adding the next handful, until all of the spinach has been added. Stir in the herbs and scallions. Simmer for 10 to 15 minutes, until the greens and herbs are tender but still bright. Taste and adjust salt. Add pepper.
Serve in bowls, sprinkling 1 tsp of RR&Co Wild Greens & Citrus Oxymel over each bowl before serving. Add additional Oxymel as desired.