Summer vegetables and beans

By Massimo Bottura

Ingredients

5 oz (150 g) Parmigiano-Reggiano cheese rinds
3 ¾ cups (21 oz/600 g) canned kidney beans or other canned beans, drained
3 ½ oz (100 g) stale bread, cut into 1/3-inch (1 cm) cubes
¼ lb (120g) radicchio, finely chopped
¼ lb (100 g) red, yellow, and green bell peppers, diced
2 oz (60 g) carrots, cut into ¼ -inch (5mm) dice
2 oz (60 g) celery, cut into ¼ -inch (5 mm) dice
1 tablespoon diced onion (1/4 inch/5mm)
scant ½ cup (10 g) basil leaves, finely chopped
½ cup (130 ml) extra-virgin olive oil
1/3 cup (80 ml) white wine vinegar
salt and freshly ground black pepper

Method

In a large pot, combine the Parmigiano rinds with 3 quarts (3 liters) cold water and cook over medium heat for 1 hour.
Remove the rinds and set aside. Add the beans and cook over medium heat until soft and creamy, about 30 minutes.
Set aside.
Preheat the oven to 350°F (180°C/Gas Mark 4). Line a baking sheet with parchment paper.
Arrange the bread on the baking sheet and toast until golden brown, about 12 minutes. Set the croutons aside.
In a large bowl, combine the radicchio, bell peppers, carrots, celery, onion and basil. Add the olive oil, vinegar, and salt and pepper to taste, and toss. Let rest for 2 hours.
To serve, ladle the beans and broth into bowls and top with vegetable mixture. Garnish with the croutons and thin shavings of the Parmigiano rinds.

Note: Save any extra broth to make risottos or soups.