Ingredients:

• 1 pound dry white beans – Great Northern, Navy or Cannelloni
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 tablespoons fresh thyme, chopped
• 4 garlic cloves, minced
• 1/4 head of green cabbage, cut into 1/2-inch pieces
• 2 cups chopped fresh tomatoes
• 4 celery stalks, cut into 1/2-inch pieces
• 3 carrots, cut into 1/2-inch pieces
• 10 cups (or more) vegetable stock or canned vegetable broth
• 2 medium potatoes, cut into 1/2-inch pieces
• 1/2 cup fresh basil, chopped
• 1/2 head of red cabbage, cut into 1/2-inch pieces
• 4 zucchini, cut into 1/2-inch pieces
• 6 3/4-inch-thick slices 7-grain bread, toasted
• 1 cup grated Parmesan cheese (about 3 ounces)
• Additional olive oil

Preparation: Rinse and drain beans. Discard damaged beans and any foreign material. Cover one pound of dry beans with 6 cups water and boil for two minutes. Cover pot; soak for one to four hours. Discard soaking water.

Heat 2 tablespoons olive oil in very large pot over medium heat. Add onion, thyme, and garlic; sauté 5 minutes. Add green cabbage, tomatoes, celery, and carrots; sauté 10 minutes. Add beans, 10 cups stock, potatoes, and basil. Bring to boil. Reduce heat; cover and simmer 1 hour. Add red cabbage and zucchini. Cover and simmer until vegetables are tender about 20 minutes longer. Uncover. Add toasted bread slices to soup and remove from heat; let stand 10 minutes. Stir in cheese. Divide soup among bowls. Top each serving with ground pepper and additional olive oil and serve.