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1
Soak the beans overnight in cold water; rinse and drain.
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2
Coarsely chop one onion, parsley, celery, garlic, basil and rosemary.
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3
Place in stockpot.
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4
Add beans, coarse-grain salt to taste and 5 quarts of cold water.
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5
Cover and bring to a boil over medium heat, then simmer for about 1 1/2 hours.
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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.
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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.
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8
Taste for salt and pepper and add the thyme or tarragon.
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9
Simmer for about 10 minutes, then set aside.
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10
Clean and wash the cabbage.
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11
Cut into 1/2-inch strips.
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12
When the beans have finished cooking, remove about half the beans and vegetables with a slotted spoon and puree in a food processor.
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13
Return the puree to the stockpot and add enough cold water to make about 4 quarts liquid and bring to a boil.
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14
Add cabbage and simmer about 25 minutes, then add tomatoes and meat to the stockpot and simmer 5 minutes longer.
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15
Toast the slices of bread and place in each individual soup bowl.
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16
Ladle the soup over the bread and serve, adding a teaspoons of olive oil to each serving.
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17
NOTE: Dried herbs may be substituted for fresh using 13 to 1/2 teaspoons dried for each tablespoons fresh, or to taste.
