- 1 pound white beans
- 2 medium Spanish onions
- 4 cloves garlic
- 2 leeks
- 1 head green or Savoy cabbage (2-3 pounds)
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 6 ounces tomato paste
- 1 tablespoon black pepper
- 4 tablespoons salt
- 1 bunch Italian parsley, washed and chopped
- 6 tablespoons extra-virgin olive oil
- Hearty Italian bread
- Grated Parmagiano cheese
Soak the beans in cold water, preferably overnight and in the refrigerator. If making soup the same day, soak them in lukewarm water for a few hours.
Drain the beans and put into a soup pot with 1 gallon of water. Bring the beans to a boil and lower the heat to a simmer. Cook for about 1 hour.
Peel and slice the onions thinly, core and slice the cabbage, slice the garlic thinly, wash and slice the celery and leeks thinly, and add all the vegetables to the beans. Add the salt, pepper, thyme, rosemary and tomato paste to the pot.
Simmer for about another hour or until the beans and vegetables are tender. If you need to add water, do so as the soup is cooking.
Once the soup is done, sprinkle it with olive oil and stir it in. Also adjust the salt and pepper.
Put a thick slice of bread into each bowl and ladle soup over it. Sprinkle with the parsley and cheese.
Edible Pioneer Valley Magazine, Winter 2009