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1
In a bowl, cover the beans with water and let soak overnight.
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2
Alternatively, in a saucepan, cover the beans with water and bring to a boil over moderate heat.
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3
Remove from the heat and let soak, covered, for 1 hour.
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4
Drain and rinse the beans.
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5
In a large enameled cast-iron casserole, combine the beans and the prosciutto bone with 10 cups of water.
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6
Bring to a boil over moderately high heat, then reduce the heat to moderately low and simmer until the beans are tender but still intact, 1 1/2 to 2 hours.
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7
Meanwhile, heat the olive oil in a large saucepan.
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8
Add the fennel, onions, celery, leeks and carrots and season with kosher salt and black pepper.
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9
Cook over moderate heat, stirring frequently, until the vegetables are softened, 15 to 20 minutes.
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10
Add the cabbage, bay leaf and 1 teaspoon crushed red pepper and cook, stirring, for 5 minutes.
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11
Add the sauteed vegetables to the beans with the thyme and rosemary.
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12
If necessary, add more water to cover the vegetables.
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13
Bring to a boil over moderately high heat, then reduce the heat and simmer until the cabbage is tender, about 30 minutes.
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14
Season with salt, black pepper and crushed red pepper.
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15
Discard the prosciutto bone.
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16
Ladle the soup into bowls and serve with the Parmesan and Tuscan Kale Pesto.
