This Italian white bean soup is delizioso!

ZUPPA DI CAVOLA

Ingredients:

1/2 cup dried cannellini beans (white kidney beans)
2 oz pancetta chopped
2 Tbsps of olive oil
1/2 medium onion chopped
1 small carrot peeled and chopped
1 small stalk celery stopped
1/2 lb savoy cabbage sliced
1 large roma tomato, peeled and chopped
2 cloves of garlic
4 1/2 cups (1L) of chicken or vegetable broth
1 1/2 tsp fresh thyme leaves
salt and pepper to taste
4 slices coarse white Italian bread
parmesan cheese for topping (optional )

Directions:

Soak the beans overnight.  Drain and set aside.
In a medium saucepan over medium heat saute the pancetta in 1 Tbsp of olive oil for about 5 minutes.

Add the onion and continue to cook until translucent , about  5 more minutes.
Add the remaining vegetables and pressed garlic and cook until wilted.
Add the broth, fresh thyme, salt and pepper and beans.

Bring to a boil, reduce heat and simmer, covered until the beans are tender, about 1 1/2 hours.
Toast the bread slices until reasonably dry in a 350F (175C) oven.
Rub the bread slices with the whole garlic clove and place each in a soup bowl.
When the beans are tender taste the soup and adjust seasoning if necessary.
Pour hot soup into the bowls and drizzle with the remaining oil and sprinkle with Parmesan cheese.