Fagioli con Cavolo Nero alla Toscana

Beans with Black Cabbage, Tuscan-style

2/3 lb. dry cannellini beans
2 1/2 oz. pancetta
2/3 lb. black Tuscan cabbage
2/3 lb. ripe tomatoes
2/3 lb. carrots
1 pinch of thyme
1 large onion
2 leeks
2 celery stalks
1/2 cup extra-virgin olive oil
1 handful of basil leaves
1 oz. parsley
black pepper
salt

Soak the beans in a generous quantity of water overnight. The morning after, drain, put them in a pot with 2 qts. of lightly salted cold water, and let cook for l 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). Sauté 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 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.

Sieve about half the beans and add this purée to the vegetables. Add the mixture to the beans and their broth, stir well and let cook for one more hour. Serve with extra-virgin olive oil on the side.

Note: Black cabbage may be replaced with Savoy cabbage. Always add more broth if soup gets too thick.