|Olive oil||1⁄4 Pint (150 milliliter)|
|Onion||1 , finely chopped|
|Carrot||1 , chopped|
|Celery stick||1 , chopped|
|Leeks||2 , finely chopped|
|Garlic||4 Clove (20 gm), finely chopped|
|White cabbage||1 Small, shredded|
|Potato||1 Large, chopped|
|Courgettes||4 , chopped|
|Dried cannellini beans||7 Ounce, soaked overnight in cold water to cover, drained and rinsed (200 gram)|
|Passata||13 Ounce (400 gram, sieved tomatoes)|
|Dried red chili||1|
|Water||3 1⁄2 Pint (2 liter)|
|Cavolo nero/Savoy cabbage||1 Pound, finely shredded (500 gram, Tuscan black cabbage)|
|Thick white bread slices||6 (coarse crusty type)|
|Garlic||1 Clove (5 gm), bruised|
|Olive oil||1 Tablespoon|
|Freshly grated parmesan cheese||2 Tablespoon (for serving)|
1. Heat half the oil in a large saucepan and add the onion, carrot and celery. Cook gently for about 10 minutes, stirring frequently. Add the leeks and finely chopped garlic and cook for a further 10 minutes. Add the white cabbage, potato and courgettes, stir well and cook for a further 10 minutes, stirring frequently.
2. Stir in the soaked beans, passata, rosemary, thyme and sage, dried chilli, salt to taste and plenty of black pepper. Cover with the measured water (the vegetables should be well covered) and bring to the boil, then lower the heat and simmer, covered, for at least 2 hours, or until the beans are very soft.
3. Remove 2-3 ladlefuls of soup, mash it well, then return to the pan. Stir in the cavolo nero or Savoy cabbage and simmer for a further 15 minutes. Leave the soup to cool, then cover and refrigerate overnight.
4. The next day, slowly reheat the soup, season if necessary and stir in the remaining oil. Toast the bread and rub it with the bruised garlic. Arrange the bread over the base of a tureen or in individual bowls and ladle the soup over it. Drizzle with oil and serve with plenty of freshly grated Parmesan.