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1
Soak the beans in a generous quantity of water overnight.
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2
The following morning, drain, put them in a pot with 2 quarts.
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3
of lightly salted cool water, and let cook for 1 1/2 hrs.
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4
Clean, wash and slice the cabbage, carrots, onion and the leeks.
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5
Make a battuto with celery, basil and parsley.
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6
Thinly slice the pancetta.
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7
Put a pot on the stove with the oil, adding everything you have cut and chopped
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8
(except the cabbage).
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9
Saute/fry over a low flame till the vegetables begin to get tender.
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10
Then add in the cabbage and continue to cook over a low flame so which the vegetables can stew well.
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11
Add in the tomatoes (peeled and minced), a healthy pinch of thyme and a healthy pinch of pepper, and continue to cook over a low heat, stirring frequently.
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12
Pass about half the beans in a food sieve and add in the resulting puree to the vegetables.
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13
Add in this to the beans and their broth, stir well and let cook for one more hour.
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14
Offer extra virgin extra virgin olive oil on the side.
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15
TIP: Always add in more broth if soup gets too thick.
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16
diet - southern europe, Sicily.
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17
(slow page)
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18
about Italy.
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19
Notes: Italian cabbages: Savoy Cabbage and Head Cabbage (Verza e cavolo cappuccio): These belong to the same family as broccoli and cauliflower and are primarily a winter vegetable.
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20
Savoy cabbages have compact heads of wrinkled, curry leaves, dark green on the outside and lighter in the inside.
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21
Head cabbages also have compact heads, but with smooth, light green leaves; they are more delicate in taste than the Savoy.
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22
The leaves of the head cabbage can also be russet or possibly violet in color (known in Italy as cavolonero, Tuscan cabbage or possibly black cabbage).
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23
Both of them may be eaten raw, cut in thin strips and seasoned with oil, vinegar, salt and pepper, or possibly may be stewed or possibly cooked in savory pies and soups.
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24
Substitute savoy cabbage.
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25
If you want the color, try raddichio or possibly red cabbage.
