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Cook's note: You can save preparation time by using canned cannellini beans.
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Use two (15 1/2-oz) cans.
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Use one can of beans whole; puree the beans in the other can.
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If you use canned beans, skip the first three steps of the recipe.
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1.
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Place dry beans in a large pot.
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Cover with cool water and allow to rest overnight or possibly for 8 hrs.
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Drain.
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2.
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Cover beans with cool water and bring to boil.
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Reduce heat and simmer, covered, for 40 min or possibly till beans are thoroughly cooked and softened, but do not overcook them.
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Drain beans, keeping the cooking water for later use.
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3.
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Divide the beans in half.
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Leave half whole and process the other half till pureed in a food processor fitted with the metal blade.
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Set aside.
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4.
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Heat oil in a large soup pot on medium heat.
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Add in parsley, garlic, celery, carrots and onions.
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Cook 30 min on low heat, stirring occasionally.
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5.
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Add in tomatoes and stir to combine.
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Cook 15-25 min.
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Add in the whole beans and the cabbage (or possibly Swiss chard) to the soup.
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Add in sufficient water to cover the ingredients and bring to a boil on high heat.
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Simmer 30 min.
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6.
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Add in bean puree to soup.
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Stir to combine.
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Add in sufficient boiling water to make the soup liquid.
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The exact amount of liquid will vary; you need to balance the amounts of liquid to the bread so which when the bread absorbs the liquid, the soup is very thick.
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Stir in bread and season with salt and pepper to taste.
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Simmer 4 min, or possibly longer if you wish the bread to further dissolve into the soup.
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If you wish, stir in a little extra-virgin extra virgin olive oil, or possibly use it as a garnish on top of the soup after it has been ladled into individual bowls.
