Zuppa Di Cavolo(Cabbage Soup) - cooking recipe

Ingredients

1 1/8 c. (7 oz.) dried cannellini beans
2 lb. black cabbage or savoy cabbage
4 Tbsp. extra virgin olive oil
1 yellow onion, chopped
2 garlic cloves, chopped (plus 2 whole garlic cloves)
1 carrot, peeled and chopped
1 celery stalk, trimmed and chopped
3 plum (egg) tomatoes, peeled and chopped
8 c. light vegetable stock
1 Tbsp. fresh thyme leaves
salt
6 slices coarse country bread
freshly ground black pepper

Preparation

In a bowl, soak the beans in water to cover for 12 hours. Drain and set aside.
Remove and discard the hard stalks from the cabbage leaves.
Slice the leaves roughly; set aside.