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1
The preparation (mostly dicing) for this dish can be done while the vegetables are being sauteed.
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2
Here is the ideal order, but only the Onion needs to be done in this order.
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3
Soak Zucchini for 20 min.
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4
Then trim ends and dice fine.
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5
Choose a large stock pot, put on medium-high, and add the oil, butter (optional) and sliced onion.
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6
Cook for 3-4 minutes until onion is translucent.
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7
Add the diced carrots, cook 2-3 minutes stirring at least once.
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8
Add the celery and cook 2-3 more minutes.
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9
Add the potatoes and cook 2-3 minutes.
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10
Add the green beans and cook 2-3 minutes
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11
Add the shredded cabbage
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12
After a few minutes, add the broth, water, cheese crust (optional), tomatoes with juice, and a sprinkling of salt.
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13
Thoroughly stir the pot.
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14
Cover and lower the heat, adjusting so that the soup bubbles slowly at a steady simmer.
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15
After 2.5 hours add the drained cannellini or white kidney beans.
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16
Stir well and cook for another 30 minutes.
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17
You can turn off an resume heating later at any point.
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18
The consistency should not be thin and watery...it should be thick with vegetables.
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19
If it is too thick for your liking, though, you can dilute with a cup of broth or water.
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20
When the soup is done, remove the cheese rind, add the grated cheese, taste and correct for salt.
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21
It will likely need quite a bit more.
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22
I would recommend turning off the soup and letting it sit for at least thirty minutes uncovered to cool.
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23
Serve with freshly ground pepper on the table and encourage adding pepper to taste.
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24
Serve with a dry, crusty Italian bread.
