Tuscan Bean Soup

• 1 lb dried white kidney beans (cannellini)
• 1 lb plum tomato, peeled, seeded, diced in 1/2-inch cubes
• 9 cups vegetable broth
• 4 cups water
• 34 lb carrot, peeled and sliced (2 or 3, depending on size)
• 14 head green cabbage, cored and sliced
• 12 lb white mushroom, sliced
• 3 ounces tomato paste
• 10 large fresh basil leaves, sliced thin
• 2 tablespoons salt
• 1 teaspoon dried oregano

1. Sort through beans and rinse.
2. Place beans in a large pot and add 8 cups cold water.
3. Bring to a boil over high heat and boil continuously for 5 minutes.
4. Remove the pot from the heat and leave beans to soak in the water for 30 minutes.
5. Drain the beans, discarding the water.
6. Meanwhile, prepare the tomatoes by peeling, seeding and chopping.
7. Combine the beans, tomatoes, and all the other ingredients in a large pot.
8. Bring to a boil over high heat.
9. Reduce the heat to medium and continue to simmer briskly for 1 hour.
10. Serve in warm bowls and garnish with croutons, if desired.

tomato, vegetable broth, water, carrot, green cabbage, white mushroom, tomato paste, basil, salt, oregano

Taken from www.food.com/recipe/tuscan-bean-soup-381065 (may not work)