*  Exported from  MasterCook  *
                           BEAN SOUP FROM TUSCANY
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetables                       Microwave
   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
    1       oz           Boiled ham
    1       oz           Salt pork
      1/4   c            Plus 8 ts olive oil
                         Salt and freshly ground
      1/2   ts           Dried thyme OR 1/2
                         -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
      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.
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