Title: Bean Soup From Tuscany
Categories: Vegetable Soup
Yield: 6 Servings
| 2 | c | Dried cannellini beans |
| 2 | | Red onions |
| 10 | | Sprigs fresh parsley leaves |
| 1 | | Large celery stalk |
| 2 | | Cloves garlic, peeled |
| 1 | tb | Fresh basil |
| 1 | ts | Fresh rosemary leaves |
| | | Coarse grained salt |
| 3 | | Fresh tomatoes OR 3 drained canned imported Italian tomatoes |
| 1 | oz | Boiled ham |
| 1 | oz | Salt pork |
| 1/4 | c | Plus 8 ts olive oil |
| | | Salt and freshly ground pepper |
| 1/2 | ts | Dried thyme OR 1/2 ts tarragon |
| 1 | sm | Savoy cabbage, 2 lbs |
| 8 | | Slices coarse Italian bread |
Soak tghe beans overnight in cold water; rinse and drain.
Coarsely chop one onion, parsley, celery, garlic, basil and
rosemary. Place in stockpot. Add beans, coarse-grain salt to
taste and 5 quarts of cold water. Cover and bring to a boil
over medium heat, then simmer for about 1 1/2 hours.
Meanwhile, finely chop the remaining onion, chop up the
tomatoes in a food processor and cut the ham and salt pork into
small pieces.
Heat 1/4 c of the oil and lightly saute the onion, ham and
salt pork for about 10 minutes, then add the tomatoes. Taste
for salt and pepper and add the thyme or tarragon. Simmer for
about 10 minutes, then set aside.
Clean and wash the cabbage. Cut into 1/2-inch strips. When
the beans have finished cooking, remove about half the beans
and vegetables with a slotted spoon and puree in a food
processor. Return the puree to the stockpot and add enough cold
water to make about 4 quarts liquid and bring to a boil. Add
cabbage and simmer about 25 minutes, then add tomatoes and meat
to the stockpot and simmer 5 minutes longer.
Toast the slices of bread and place in each individual soup
bowl. Ladle the soup over the bread and serve, adding a
ts of olive oil to each serving.
NOTE: Dried herbs may be substituted for fresh using 1/3 to
1/2 ts dried for each tb fresh, or to taste.