Bean Soup From Tuscany

BEAN SOUP FROM TUSCANY

6 Preparation Time :

Categories : Vegetables Microwave

Soups/stews

Amount Measure Ingredient -- Preparation Method -- -- --

2 c Dried cannellini beans

2 ea Red onions

10 ea Sprigs fresh parsley leaves

1 ea Large celery stalk

2 ea Cloves garlic, peeled

1 tb Fresh basil

1 t Fresh rosemary leaves

Coarse grained salt

3 ea 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 -ts tarragon

1 sm Savoy cabbage,

2 lbs

8 ea 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

1/3 to 1/2 ts dried for each tb fresh, or to taste. - - - - - - - - - - - - - - - - - -