Bean soup from tuscany

Yield: 1 servings

Measure Ingredient
2 cups Dried cannellini beans
2 \N Red onions
10 \N Sprigs fresh parsley leaves
1 large Celery stalk
2 cloves Garlic, peeled
1 tablespoon Fresh basil
1 teaspoon Fresh rosemary leaves
\N \N Coarse grained salt
3 \N Fresh tomatos OR
3 \N Drained canned imported
\N \N Italian tomatos
1 ounce Boiled ham
1 ounce Salt pork
¼ cup Plus 8 ts olive oil
\N \N Salt and freshly ground
\N \N Pepper
½ teaspoon Dried thyme OR
½ teaspoon Tarragon
1 small Savoy cabbage, (2 lbs)
8 \N Slices coarse Italian bread

Soak the beans overnight in cold water; rinse and drain. Coarsely chop one onion, parsley, celery, garlic, basil and rosemary. Place in stockpot. Add beans, coarse-grain salt to taste and 5 quarts of cold water. Cover and bring to a boil over medium heat, then simmer for about 1½ hours. Meanwhile, finely chop the remaining onion, chop up the tomatos in a food processor and cut the ham and salt pork into small pieces. Heat ¼ cup of the oil and lightly saute the onion, ham and salt pork for about 10 minutes, then add the tomatos. Taste for salt and pepper and add the thyme or tarragon. Simmer for about 10 minutes, then set aside. Clean and wash the cabbage. Cut into ½-inch strips. When the beans have finished cooking, remove about half the beans and vegetables with a slotted spoon and puree in a food processor. Return the puree to the stockpot and add enough cold water to make about 4 quarts liquid and bring to a boil. Add cabbage and simmer about 25 minutes, then add tomatos and meat to the stockpot and simmer 5 minutes longer. Toast the slices of bread and place in each individual soup bowl. Ladle the soup over the bread and serve, adding a ts of olive oil to each serving. NOTE: Dried herbs may be substituted for fresh using ⅓ to ½ ts dried for each Tb fresh, or to taste.

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