BEAN SOUP

225 g dried cannelloni beans
1 onion,1 clove of garlic,1 bunch of parsley,1stalk of celery, 3-4 basil leaves
2-4 leaves of green and black cabbage
3 tbsp tomato paste, salt, pepper, oil
225 g stale bread, in slices, pref. Wholemeal
grated Parmesan cheese

Soak the beans overnight, boil them in 2 ½ litres of water lightly salted.
Chop the onion, celery, garlic, parsley and basil and sauté in oil, before they start to colour add a cup of the beans cooking liquid.
Cut the cabbage leaves in strips and add to the vegetables. Add the tomato paste and season. Cook for at least one hour adding liquid if necessary.
Remove from the heat.
Remove half of the beans from the cooking pot and push through a strainer into the pan with the vegetables, then add the remaining beans, with just enough liquid for a soup consistency.
Toast the bread slightly in the oven than place one slice in each individual dish, pour the soup over and sprinkle with the cheese.