She pre-boiled the potatoes and brought them that way - In the morning, just before breakfast she smashed them into
a big skillet with some olive oil and salt - in a few minutes they were crispy and brown on the outside, hot on the inside, and the perfect complement to the frittata she threw together.
Cook until soft, about 10 minutes / Add chopped tomatoes and cook about 5 minutes / Add cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large
skillet heat more
olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish
with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a
big piece of burrata is absolutely divine.