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1
Soak tghe beans overnight in cool 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 in beans,coarse-grain salt totaste and 5 qts of cool water.
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5
Cover and bring to a boilover medium heat, then simmer for about 1 1/2 hrs.
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6
Meanwhile, finely chop the remaining onion, chop up thetomatoes in a food processor and cut the ham and salt pork intosmall pcs.
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7
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.
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8
Tastefor salt and pepper and add in the thyme or possibly tarragon.
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9
Simmer forabout 10 min, 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
Whenthe beans have finished cooking, remove about half the beans and vegetables with a slotted spoon and puree in a foodprocessor.
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13
Return the puree to the stockpot and add in sufficient coldwater to make about 4 qts liquid and bring to a boil.
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14
Addcabbage and simmer about 25 min, then add in tomatoes and meatto the stockpot and simmer 5 min longer.
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15
Toast the slices of bread and place in each individual soupbowl.
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16
Ladle the soup over the bread and serve, adding ats of extra virgin olive oil to each serving.
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17
NOTE: Dry herbs may be substituted for fresh using 1/3 to1/2 ts dry for each tb fresh, or possibly to taste.
