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1
Rinse the beans (unless you are using canned), and put them in a bowl with cold water to cover by at least 4 inches.
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2
Let soak in a cool place for 8 hours or overnight.
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3
Drain the beans, and transfer them to a large saucepan with fresh cold water to cover by two fingers.
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4
Bring to a boil, partially covered, and cook the beans about 40 minutes, until tender but not mushy.
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5
Turn off the heat and stir in 1/2 teaspoon salt, then let the beans cool to absorb the cooking liquid.
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6
Taste, and adjust the salt if needed.
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7
Bring 6 quarts of water to the boil in the stockpot.
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8
Meanwhile, rinse and drain the Swiss-chard leaves.
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9
Cut off the stems at the base of the leafy part.
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10
Slice the leaves crosswise every 2 inches or so, into long strips.
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11
When the water is boiling, drop in all the cut chard at once, stir, and cover the pot.
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12
Bring the water back to the boil, and cook the chard for about 15 minutes, until thoroughly tendercheck a piece with a thick middle vein to be sure.
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13
Drain the cooked chard well in a colander.
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14
Drain the cannellini (and rinse them too, if using canned beans).
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15
Heat 1/4 cup of the olive oil and the sliced garlic in the skillet over medium-high heat, stirring frequently, until the garlic is sizzling, about 2 minutes.
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16
Drop the spoonful of tomato paste into a clear spot in the pan, stir, and toast it for a minute.
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17
Toast the peperoncino in a hot spot too, then pour in the crushed tomatoes and stir everything together.
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18
Bring the tomatoes to a boil, and spill in all the beans.
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19
Stir, season well with salt, and heat the beans rapidly, stirring constantly.
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20
When theyre simmering, stir in the chard and bring to a boil over high heat.
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21
Cook rapidly for a couple of minutes to reduce the liquid, tossing the beans and greens over and over.
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22
As the juices thicken, drizzle the remaining 2 tablespoons olive oil all over, toss it in with the vegetables, and simmer for another 2 or 3 minutes, until most of the liquid has evaporated.
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23
Serve right away, or set aside the skillet, covered, and reheat later.
