|Extra virgin olive oil||6 Fluid Ounce (150 Milliliter)|
|Onion||1 , finely chopped|
|Carrot||1 , chopped|
|Celery stick||1 , chopped|
|Leeks||2 , trimmed and 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, drained and rinsed (200 Grams)|
|Tomato juice/Passata||14 Fluid Ounce (400 Milliliter)|
|Dried red chilies||1|
|Water||3 1⁄2 Pint (2 Liters)|
|Cavolo nero/Savory cabbage||6 Cup (96 tbs), finely shredded (6 Large Handfuls)|
|Freshly grated parmesan||2 Tablespoon (For Serving)|
Heat half the oil in a saucepan.
Add the onion, carrot and celery and cook gently for about 10 minutes, stirring frequently.
Add the leeks and garlic and cook for a further 10 minutes.
Add the white cabbage, potato and courgettes and cook for a further 10 minutes, stirring frequently.
Stir in the beans, tomato juice or passata, rosemary, thyme, sage, dried red chilli, salt and plenty of pepper.
Cover with the water and bring to the boil.
Reduce the heat, cover the pan and simmer for at least 2 hours, until the beans are very soft.
Remove 2-3 ladlefuls of soup, puree it in a blender or food processor or rub it through a sieve and return it to the soup.
Stir in the cabbage and simmer for another 15 minutes.
Leave to cool and refrigerate overnight.
The next day, slowly reheat the soup and stir in the remaining olive oil.
Serve with freshly grated Parmesan.