Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Dry white beans, cannellini 3 md Red or white skin potatoes,
-(white kidney) OR -cut into 1/2 inch cubes
2 c Dry great northern beans 2 cn Chicken broth (15 oz. ea.)
4 c Shredded cabbage 1 T Tomato paste
4 c Chopped kale 1 t Red or white wine vinegar
1 T Olive oil 1/2 t Salt
1 lg Onion, chopped 1/4 t Cayenne pepper
3 lg Cloves garlic, minced Freshly ground black pepper
2-3 Carrots, sliced into 1 t Dried basil
-thin circles (not too 1/2 t Thyme
-large carrots)

---------------------TOPPINGS (OPTIONAL--------------------------
Italian Parsley, chopped -Parmesan cheese
Freshly grated Romano or

Soak the beans overnight. Drain and recover with water, cover, simmer
for 45-60 minutes or until beans are tender. Drain the beans, saving
3 cups of the water. Set aside. Shred the cabbage coarsely and chop
the kale, setting them both aside. In olive oil, saute the onion
until wilted, add the garlic and saute, but don't brown. Add the
cabbage, carrots, potatoes, broth, tomato paste, wine vinegar and
seasonings. Cover and simmer for about 30 minutes. Meanwhile, in a
blender, puree half the beans with the 3 cups of bean water. After
the 30 minutes, add the whole beans and the puree to the soup. Simmer
until the potatoes are tender, adding extra water and salt or ground
pepper, if necessary. Just before serving stir in the kale for a
minute or two, just until it wilts. SOURCE:* Mother Earth News
magazine, Feb/Mar 1995 POSTED BY: Jim Bodle 1/95

Submitted By JIM BODLE On 01-25-95

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