Bean Soup From Tuscany

1. 1

   Soak the beans overnight in cold water; rinse and drain.

2. 2

   Coarsely chop one onion, parsley, celery, garlic, basil and rosemary.

3. 3

   Place in stockpot.

4. 4

   Add beans, coarse-grain salt to taste and 5 quarts of cold water.

5. 5

   Cover and bring to a boil over medium heat, then simmer for about 1 1/2 hours.

6. 6

   Meanwhile, finely chop the remaining onion, chop up the tomatoes in a food processor and cut the ham and salt pork into small pieces.

7. 7

   Heat 1/4 cup of the oil and lightly saute the onion, ham and salt pork for about 10 minutes, then add the tomatoes.

8. 8

   Taste for salt and pepper and add the thyme or tarragon.

9. 9

   Simmer for about 10 minutes, then set aside.

10. 10

    Clean and wash the cabbage.

11. 11

    Cut into 1/2-inch strips.

12. 12

    When the beans have finished cooking, remove about half the beans and vegetables with a slotted spoon and puree in a food processor.

13. 13

    Return the puree to the stockpot and add enough cold water to make about 4 quarts liquid and bring to a boil.

14. 14

    Add cabbage and simmer about 25 minutes, then add tomatoes and meat to the stockpot and simmer 5 minutes longer.

15. 15

    Toast the slices of bread and place in each individual soup bowl.

16. 16

    Ladle the soup over the bread and serve, adding a teaspoons of olive oil to each serving.

17. 17

    NOTE: Dried herbs may be substituted for fresh using 13 to 1/2 teaspoons dried for each tablespoons fresh, or to taste.

* Per serving · 4 servings · Values may vary.