Servings
6 s
Ingredients
- 2 cups Dried cannellini beans
- 2 Red onions
- 10 Sprigs fresh parsley leaves
- 1 Large celery stalk
- 2
- 1 tablespoon Fresh basil
- 1 teaspoon Fresh rosemary leaves
- Coarse grained salt
- 3 Fresh tomatoes OR 3 drained canned imported Italian tomatoes
- 1 ounce Boiled ham
- 1 ounce Salt pork
- 1/4 cup Plus 8 ts olive oil
- Salt and freshly ground pepper
- 1/2 teaspoon Dried thyme OR 1/2 ts tarragon
- 1 small Savoy cabbage, 2 lbs
- 8 Slices coarse Italian bread
Directions
- Soak tghe 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 1 1/2 hours.
- Meanwhile, finely chop the remaining onion, chop up the tomatoes in a food processor and cut the ham and salt pork into small pieces.
- Heat 1/4 c of the oil and lightly saute the onion, ham and salt pork for about 10 minutes, then add the tomatoes.
- 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 1/2-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 tomatoes 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 1/3 to 1/2 ts dried for each tb fresh, or to taste.
- From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini