Maghero's Soup

From Julie Backus' "Italian Cooking"

• Ready In: 2 hrs 30 mins
• Serves: 8
• Yields: 6 cups

Ingredients

• 1⁄2 head cabbage, verza
• 1  head cabbage, Tuscan cavolo nero
• 3  carrots, chopped
• 2  celery ribs, chopped
• 1  medium onion, chopped
• 1  bunch fresh thyme
• 10  tablespoons olive oil
• 3  large potatoes
• 3  zucchini
• 500  g  beans, soaked 24 hours
• 300  g canned tomatoes
• 5  slices  bread, stale and Tuscan
• 1  pinch salt
• 1  pinch pepper

Directions

1. Saute carrots, celery, onion, thyme, and olive oil in a large soup pot.
2. After 3 minutes add cabbage.
3. Cook until cabbage has reduced in volume by 50%.
4. Add tomatoes, 3/4 liter of water, salt, and pepper.
5. Bring mixture to a boil.
6. Add zucchini and potatoes.
7. Cover and simmer for an hour.
8. Add the beans (1/2 should be mashed).
9. Cook for another 45 minutes.
10. Pour into soup bowl with 5 to 6 slices of thick bread slices.