Zuppa Di Cavolo(Cabbage Soup)

• 1 1/8 c. (7 oz.) dried cannellini beans
• 2 lb. black cabbage or savoy cabbage
• 4 Tbsp. extra virgin olive oil
• 1 yellow onion, chopped
• 2 garlic cloves, chopped (plus 2 whole garlic cloves)
• 1 carrot, peeled and chopped
• 1 celery stalk, trimmed and chopped
• 3 plum (egg) tomatoes, peeled and chopped
• 8 c. light vegetable stock
• 1 Tbsp. fresh thyme leaves
• salt
• 6 slices coarse country bread
• freshly ground black pepper

1. In a bowl, soak the beans in water to cover for 12 hours. Drain and set aside.
2. Remove and discard the hard stalks from the cabbage leaves.
3. Slice the leaves roughly; set aside.

beans, black cabbage, extra virgin olive oil, yellow onion, garlic, carrot, celery stalk, tomatoes, light vegetable stock, thyme, salt, country bread, freshly ground black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=765916 (may not work)