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1
Place cranberry beans in a saucepan, add cold water to cover generously and simmer until tender, about 30 minutes.
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2
Drain and set aside.
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3
Meanwhile, blacken skin of pepper over open flame, peel, core, rinse, pat dry and cut in small dice.
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4
Set aside.
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5
Fill a large bowl with water and plenty of ice.
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6
Bring a pot of salted water to a boil, add fava beans and peas and boil 6 minutes.
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7
Add green beans and wax beans, and cook 3 minutes longer.
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8
Drain vegetables, and place in ice water.
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9
When cold, drain again and set aside.
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10
Cut celery, leeks, onion, fennel, carrots, zucchini and eggplant in uniform small dice, keeping vegetables separate.
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11
Heat 3 tablespoons olive oil in an 8- to 10-quart pot.
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12
Add garlic and about a third of the celery, leeks, onion, fennel and carrots, taking care to maintain oil at a slow sizzle.
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13
Season with salt and pepper.
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14
Continue adding these vegetables gradually so oil keeps sizzling, seasoning as you go.
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15
When all have been added, continue cooking 3 to 5 minutes.
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16
Add zucchini, eggplant and reserved red pepper gradually, so slow cooking in pot is maintained.
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17
Keep seasoning with salt and pepper.
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18
When all these vegetables have been added, stir in tomato paste and enough stock to cover vegetables.
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19
Bring to a simmer.
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20
Add escarole, and cook about 6 minutes, until tender.
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21
Stir in cranberry beans and thyme.
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22
If serving immediately, add fava beans, peas, green beans, wax beans, basil and remaining olive oil.
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23
Taste for seasoning, and add more salt and pepper if needed.
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24
To serve later, fill sink to depth of six inches with cold water and ice, and place pot in sink to stop cooking.
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25
When cool, set aside or refrigerate.
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26
When ready to serve, add fava beans, peas, green beans and wax beans, basil and remaining olive oil, and reheat to simmer before serving.
