Bean soup from Tuscany

Ingredients for 4 servings:

• 200 g beans, white, dried.
• ½ liter beef broth or vegetable broth, possibly more
• 1 onion(s), finely chopped
• 1 celery, or leek, finely chopped.
• 4 tbsp olive oil
• 3 cloves garlic, whole or crushed
• 1 bay leaf
• 2 large tomatoes, peeled, pitted, diced
• 1 tomato paste
• 300 g savoy cabbage or cabbage leaves, cut into fine strips
• 4 slice(s) of stale bread
• pepper
• Sea salt
• olive oil
• chili
• Paprika powder
• herbs, fresh

Instructions

Working time approx. 25 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 25 minutes

Tuscany soup

Soak the beans overnight. The next day, drain the water and rinse the beans thoroughly. Sauté the onion, celery, or leek in about 4 tablespoons of olive oil until translucent, add the garlic and sauté. Add the bay leaf (fold it slightly), beans, tomato paste, and diced tomatoes; cover and simmer over low heat for about 1 1/2 hours, until the beans are tender. Remove half of the beans, puree, and return them to the pot. Now add the cabbage, season with salt and pepper, and simmer for another 15-20 minutes. In the meantime, drizzle the bread slices with a little oil, toast in the hot oven for about 10 minutes, and rub them with the garlic cloves. Place the bread slices on the warmed plates, pour the soup over them, and finish with olive oil. Add fresh herbs, if desired. If you have any soup left over, top it with thinly sliced ​​onions, drizzle with a little olive oil and bake in a hot oven until the onions are golden brown.