Bean and Cabbage Soup

I think I should try this tomorrow
From http://www.nytimes.com/2010/03/22/health/nutrition/22recipehealth.html


Bean and Cabbage Soup

A thick, simple soup for a chilly afternoon, this dish is easy to make and tastes even better a day later. The Parmesan, which can be pricy, is optional — the soup will be great without it.

1 heaped cup red or white beans (1/2 pound), rinsed and picked over

2 quarts water

2 tablespoons extra virgin olive oil

1 onion, chopped

2 to 4 garlic cloves (to taste), minced

1 stalk celery, chopped

1 carrot, chopped

1/2 head cabbage (about 1 1/4 pounds), cored and shredded

1 14-ounce can chopped tomatoes, with juice

1/4 to 1/2 teaspoon crushed red pepper flakes, or 1/8 to 1/4 teaspoon cayenne

A bouquet garni made with a few sprigs each parsley and thyme, a bay leaf, and a Parmesan rind

Salt to taste

Freshly grated Parmesan for serving (optional)

1. Combine the beans and water in a large saucepan or pot. Discard any of the beans that float. Bring to a boil, reduce the heat and simmer one hour. Season to taste with salt.

2. In a large, heavy soup pot, heat the olive oil over medium heat, and add the onions, celery and carrot. Cook, stirring, until tender, five to eight minutes. Add the garlic, stir together for 30 seconds to a minute until fragrant, and add the cabbage and a generous pinch of salt. Cook, stirring often, for five to 10 minutes until the cabbage has wilted. Stir in the tomatoes, salt to taste and the red pepper flakes or cayenne, and continue to cook, stirring, until the tomatoes have cooked down and the mixture smells fragrant, about 10 minutes. Add the beans and their liquid. If the vegetables aren’t covered with liquid, add more so that they’re just covered. Add the bouquet garni, bring to a boil, reduce the heat, cover and simmer 45 minutes to an hour. The beans should be soft. Taste and adjust seasoning. Serve, passing Parmesan if desired to sprinkle on.

Yield: Serves six.

Advance preparation: The cooked beans will keep for four days in the refrigerator. The soup also will keep for that long and can be frozen.