This is classic pairing for these beans is dino kale: lightly sauté with a pinch of salt and olive oil, then tuck it in next to the beans in a soup bowl. Grind coarse black pepper over the top, sprinkle with Reggiano and drizzle with olive oil and you’ve got dinner!
1. Place beans in a large stockpot. Cover with 2 inches of water and soak 3 to 4 hours or overnight. Drain beans and set aside.
2. Add olive oil and diced onions to stockpot. Sauté 3 to 4 minutes over medium heat until translucent. Add garlic and sauté for another minute. Remove from heat.
3. Add the drained beans, carrot, celery, and sage and cover with 1 1/2 inches of water. Bring to a rolling boil for 3 to 4 minutes, then reduce to a simmer. Simmer for 1 hour, then add the white pepper, Parmigiano rind, bouillon cubes and wine. Continue to simmer for another 45 to 90 minutes until beans are cooked but still have a bit of chew.
4. Remove from heat and discard the carrot, celery, sage leaves and rind. Ladle 1 1/2 cups of beans and a little stock in a food processor and puree. Return to pot and add salt to taste.
*NOTE: Parmigiano Reggiano rinds add flavor to soups and sauces. As a substitute, you can take a 2-3 oz chunk of Reggiano, wrap in a tied bundle of cheesecloth and drop in the pot.