Borlotti Bean Soup With Hearty Greens

3 pounds fresh fagioli borlotti (see note)

2 carrots, peeled and chopped

1 onion, chopped

3 ribs celery, chopped

4 teaspoons extra-virgin olive oil

About 3 cups water

5 cloves garlic, peeled and thinly sliced

1 large onion, peeled and thinly sliced

½ pound mixed braising greens, such as Swiss chard, Tuscan kale (cavolo nero) and spigarello, preferably small, young leaves

1 pint small fresh tomatoes, halved

Salt and pepper to taste

In a large pot, combine the fresh beans with the chopped carrots, onion, celery, 2 teaspoons of the olive oil and enough water to cover the beans by 1 inch. Bring almost to boiling, reduce the heat to low, partly cover the pot and simmer the beans until tender, about 25 minutes for fresh beans. (If using dry beans, combine the soaked, drained beans, water and oil and cook 45 minutes to 1 hour, until tender, adding the vegetables partway through the cooking period.)

In a small skillet, saute the garlic in the remaining olive oil until golden brown; add it to the cooked beans. (Add more water if necessary.) Bring to a boil, add the greens and reduce the heat to a simmer. Allow the soup to simmer 5 minutes, remove from the heat, add the tomatoes; season with salt and pepper.

Serves four.

Chef's notes: Bartolli beans are also known as cranberry beans or French horticultural beans. They have red streaks and may be available at farmers markets and green grocers. If you can't find them, use other fresh shell beans, pods removed, or dry beans, such as cannellini or pinto. If you use dry beans, soak them first: Cover the beans with cold water and let stand for 12 hours, or bring to a boil, cover and let stand off the heat for 4 hours. Drain, discarding the water.

Chef Patrick Sheerin, The Signature Room at the 95th, Chicago