INGREDIENTS

INSTRUCTIONS

Soak the beans in a generous quantity of water overnight. The
following morning, drain, put them in a pot with 2 qts. of lightly
salted cold water, and let cook for 1 1/2 hours.  Clean, wash and slice
the cabbage, carrots, onion and the leeks. Make  a battuto with celery,
basil and parsley. Thinly slice the pancetta.  Put a pot on the stove
with the oil, adding everything you have cut  and minced (except the
cabbage). Saute over a low flame until the  vegetables begin to get
tender. Then add the cabbage and continue to  cook over a low flame so
that the vegetables can stew well. Add the  tomatoes (peeled and
chopped), a pinch of thyme and a pinch of  pepper, and continue to cook
over a low heat, stirring frequently.  Pass about half the beans in a
food sieve and add the resulting puree  to the vegetables. Add this to
the beans and their broth, stir well  and let cook for one more hour.
Offer extra virgin olive oil on the  side.  TIP: Always add more broth
if soup gets too thick.  >"Fagioli con cavolo nero alla toscana,"
recipe from Italian food and  med diet - southern europe, Sicily. (slow
page)  http://www.osolemio.it/meddiet/default.nclk 1998: O-solemio is
an  e-zine about Italy.  Notes: Italian cabbages: Savoy Cabbage and
Head Cabbage (Verza e  cavolo cappuccio): These belong to the same
family as broccoli and  cauliflower and are primarily a winter
vegetable. Savoy cabbages have  compact heads of wrinkled, curry
leaves, dark green on the outside  and lighter in the inside. Head
cabbages also have compact heads, but  with smooth, light green leaves;
they are more delicate in taste than  the Savoy. The leaves of the head
cabbage can also be russet or  violet in color (known in Italy as
cavolonero, Tuscan cabbage or  black cabbage). Both of them may be
eaten raw, cut in thin strips and  seasoned with oil, vinegar, salt and
pepper, or may be stewed or  cooked in savory pies and soups.
Substitute savoy cabbage. If you  want the color, try raddichio or red
cabbage.  >Edited by Pat Hanneman 98-Mar  Recipe by: The Basics of
Italian Cuisine: Med-diet  Posted to MC-Recipe Digest by KitPATh
<phannema@wizard.ucr.edu> on  Mar 23, 1998

A Message from our Provider:

“The great mystery is not unanswered prayer; it’s unfinished prayer”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1378
Calories From Fat: 41
Total Fat: 4.8g
Cholesterol: 0mg
Sodium: 1109.9mg
Potassium: 7906.9mg
Carbohydrates: 267.6g
Fiber: 65.8g
Sugar: 36.7g
Protein: 81.7g