8 black cabbage leaves - 1 onion - 1 celery stalk - 1 carrot - 1 basil leaf - thyme - 150 g./5 oz. dry beans - 2 potatoes - 3 ripe tomatoes - whole-meal bread - Lamole di Lamole Tuscan extra virgin olive oil - salt
Place the beans in lukewarm water over night. Gently fry finely chopped carrot, celery, basil and thyme in the oil; add the potatoes cut into pieces. Stir in pan and add black cabbage cut into strips and the beans. In 1/2 cup of oil gently soften the chopped onion, add the fresh tomatoes cut into pieces. Cook over a low flame, sieve and add to the vegetables. Add 2 l./4 pt. of water, salt slightly and cook over a low flame for 3 hours. Place the slices of whole-meal bread on the bottom of a soup tureen and pour the soup over them.
N.B. Ingredients are given for 4 portions.
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