Bean Soup From Tuscany Recipe - cannellini beans

Method

• Soak tghe beans overnight in cool water; rinse and drain.
• 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.
• Meanwhile, finely chop the remaining onion, chop up thetomatoes in a food processor and cut the ham and salt pork intosmall pcs.
• 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.
• Simmer forabout 10 min, then set aside.
• 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.
• 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.
• NOTE: Dry herbs may be substituted for fresh using 1/3 to1/2 ts dry for each tb fresh, or possibly to taste.