Tuscan Bean Soup
|Garlic||3 Clove (15 gm)|
|Leeks||2 , trimmed|
|Green celery stalk||1|
|Canned tomatoes||2 Large, drained|
|Dried white haricot beans||1 1⁄4 Pound, pre soaked|
|Ham bone||1 (Knuckle)|
|Thyme sprig||1 Small|
|Extra virgin olive oil||1 Tablespoon|
|Whole wheat bread slice||4 (2 Day Old)|
Peel 2 garlic cloves and the onion and chop them finely; fry gently in 1/3 cup olive oil in a large fireproof casserole dish, preferably earthenware or enameled cast iron.
Prepare and clean all the other vegetables; chop the heart of the leek having discarded the tough outer layers, the carrot, the celery, and the tomatoes and add to the casserole dish.
Stir, cover with a tight fitting lid, and sweat over low heat for 15 minutes, stirring at intervals.
Add the beans, the ham bone, and enough cold water to completely cover the contents of the casserole.
Cover and simmer for 1 1/2 hours.
Add salt to taste after 1 1/4 hours.
Gently fry a peeled, minced garlic clove with the rosemary and thyme in 3 tbsp oil for a few minutes, then pour the oil through a small sieve and set aside.
Prepare and wash the cabbage then shred.
Remove the ham bone from the casserole dish; transfer about 1 1/2 large ladlefuls of beans to a bowl and reserve.
Puree the remaining soup in a food processor, or push through a sieve, and transfer this puree to the casserole dish; stir in the flavored oil and the shredded cabbage.
Bring to a boil and then simmer for 1 hour.
Add salt to taste, add the reserved whole beans, stir and simmer for a further 5 minutes.
Remove from the heat and add plenty of freshly ground pepper.
Place slices of 2 day old or lightly toasted whole wheat bread into heated individual bowls and ladle the soup onto these.