bean soup from tuscany

How To Make bean soup from tuscany

• 1

  Soak the beans overnight in cold water; rinse and drain.
• 2

  Coarsely chop one onion, parsley, celery, garlic, basil and rosemary.
• 3

  Place in stockpot and add beans, coarse-grain salt to taste and 5 quarts of cold water.
• 4

  Cover and bring to a boil over medium heat, then simmer for about 1 1/2 hours.
• 5

  Meanwhile, finely chop the remaining onion, chop up the tomatoes in a food processor and cut the ham and salt pork into small pieces.
• 6

  Heat 1/4 cup of the oil and lightly saute the onion, ham and salt pork for about 10 minutes, then add the tomatoes.
• 7

  Taste for salt and pepper and add the thyme.
• 8

  Simmer for about 10 minutes, then set aside.
• 9

  Clean and wash the cabbage and cut into 1/2-inch strips.
• 10

  When the beans have finished cooking, remove about half the beans and vegetables with a slotted spoon and puree in a food processor.
• 11

  Return the puree to the stockpot and add enough cold water to make about 4 quarts liquid and bring to a boil.
• 12

  Add cabbage and simmer about 25 minutes, then add tomatoes and meat to the stockpot and simmer 5 minutes longer.
• 13

  Toast the slices of bread and place in each individual soup bowl.
• 14

  Ladle the soup over the bread and serve, adding a teaspoon of olive oil to each serving.
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