- 1 1-pound package dried cannellini (white kidney beans)
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 tablespoons chopped fresh thyme
- 4 garlic cloves, minced
- 1/4 head of green cabbage, cut into1/2-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 chopped fresh basil
- 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
- Place beans in heavy large pot. Pour in enough water to cover beans by 3 inches. Soak overnight. Drain beans.
- 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.