1 cup dried cannellini beans, soaked for 4 hours or overnight
1 large onion, finely diced
2 leeks, white part only, diced
1 bunch kale, stems removed and slivered
1 small cabbage, quartered and cored, and chopped
2 plump garlic cloves minced with a pinch of salt
½ cup chopped parsley
2 tablespoons olive oil, plus more to finish
sea salt and freshly ground black pepper
1. Drain the soaked beans, then put them in a pot and cover with cold water. Bring to a boil, add ½ teaspoon salt, then lower the heat and simmer, partially covered, until beans are tender, about 1½ hours.
2. While the beans are cooking, chop all the vegetables. Rinse leeks, kale, and cabbage, but don’t dry them.
3. Warm 2 tablespoons of the oil in a heavy, wide skillet. Add the onion and leeks and cook over medium–low heat until the onions are soft, but not browned, about 12 minutes. Add the kale, cabbage, garlic, parsley, and 2 teaspoon of salt. Cook with the heat on low and the pan covered until the vegetables are soft, and the volume has greatly reduced, about 30 minutes.
4. When the beans are done, add them along with a cup or two of their cooking liquid, to the pot. Simmer until the greens are completely tender. Taste and season with salt and pepper as needed. Serve with or over garlic-rubbed toast, drizzled with the olive oil.