Ingredients:
1 Cup dried cannellini, great northern or navy beans
1 Lb. Savoy cabbage, roughly chopped
1/4 Cup Extra Virgin Olive Oil
1 medium onion, finely chopped
1 Tbs. tomato paste
1 stalk celery, finely chopped
1 carrot, peeled and finely chopped
6 − 8 Cups water (or a combination of chicken broth and water)
1 Tbs. fresh thyme, finely chopped
salt & freshly ground black pepper
4 − 1" thick slices Italian (preferrably Tuscan) bread
2 Cloves garlic, peeled and halved

Method:
The day before you plan to prepare the soup, soak the beans in about 1 quart of cold water for approximately 12 hours.

When you're ready to cook, drain the beans and reserve.

Heat about 3 Tbs. of the olive oil in a large saucepan set over low heat.

Add the onion and stir until it has become wilted; about 5 minutes.

Add the tomato paste, celery and carrots.

Cook, stirring often for another 5 to 10
minutes until the celery softens.

Add the cabbage, stirring to coat with the olive oil, then add the water (or water and broth), beans and thyme.

Season to your taste with salt and pepper
and bring to the boil. When the soup reaches the boil, reduce the heat to low, cover and cook gently for about two hours.

While the soup is simmering, pre−heat the oven to 350 f.

Toast the bread until golden, then remove, rub with the garlic halves, and reserve.

When the soup has cooked for two hours, crumble the bread roughly into the pot, stir and allow the soup to stand off the heat until completely cool, then refrigerate.

Before serving, the next day, return the soup pot to the stove and bring to the boil, stirring constantly to prevent sticking.

Taste once again for salt and pepper and either pour the soup into a tureen to bring to the table, or ladle into individual soup dishes.

Garnish each dish with approximately 1 Tbs. of the remaining olive oil.