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Bean Soup From Tuscany Recipe

by Global Cookbook

Ingredients

2 c. Dry cannellini beans 2 x Red onions 10 sprg fresh parsley leaves 1 lrg celery stalk 2 x Cloves garlic, peeled 1 Tbsp. Fresh basil 1 tsp Fresh rosemary leaves Coarse grained salt

3 x Fresh tomatoes Or possibly 3 liquid removed canned imported Italian tomatoes 1 ounce Boiled ham 1 ounce Salt pork 1/4 c. Plus 8 ts extra virgin olive oil Salt and freshly grnd pepper 1/2 tsp Dry thyme Or possibly 1/2 ts tarragon 1 sm Savoy cabbage, 2 lbs 8 slc coarse Italian bread

Directions

1. Soak tghe beans overnight in cool water; rinse and drain.
2. Coarsely chop one onion, parsley, celery, garlic, basil and rosemary. Place in stockpot. Add in beans,coarse-grain salt totaste and 5 qts of cool water. Cover and bring to a boilover medium heat, then simmer for about 1 1/2 hrs.
3. Meanwhile, finely chop the remaining onion, chop up thetomatoes in a food processor and cut the ham and salt pork intosmall pcs.
4. Heat 1/4 c of the oil and lightly saute/fry the onion, ham and salt pork for about 10 min, then add in the tomatoes. Tastefor salt and pepper and add in the thyme or possibly tarragon.
5. Simmer forabout 10 min, then set aside.
6. Clean and wash the cabbage. Cut into 1/2-inch strips. Whenthe beans have finished cooking, remove about half the beans and vegetables with a slotted spoon and puree in a foodprocessor. Return the puree to the stockpot and add in sufficient coldwater to make about 4 qts liquid and bring to a boil. Addcabbage and simmer about 25 min, then add in tomatoes and meatto the stockpot and simmer 5 min longer.
7. Toast the slices of bread and place in each individual soupbowl. Ladle the soup over the bread and serve, adding ats of extra virgin olive oil to each serving.
8. NOTE: Dry herbs may be substituted for fresh using 1/3 to1/2 ts dry for each tb fresh, or possibly to taste.

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