Tuscan Cabbage and Bean Soup

Today we are heading to Italy with the owner of Kavanaugh Culinary, Tom Kavanaugh.  

(Ribollita) 8 servings
Total Cost $7.85

2 T. Olive Oil---$.30
½  Red Onions, diced---$.20
½  Leeks, diced---$.40
1 cup diced Carrots ----$.25
½  cup diced Celery----$.25
3 cups diced Potatoes---- $.85
2 cloves Minced Garlic----$.10
1 tsp. Chopped Fresh Thyme----$.30
1 tsp. Chopped Fresh Rosemary----$.30
2 cups. Chopped Kale or Black Cabbage----$.90
1 cup White Cabbage, chopped----$.65
salt and fresh ground pepper
2 T. Tomato Paste---$.10
1 can of cooked Cannellini Beans ----$1.80
4 cups Homemade Chicken or Vegetable stock----$1.00
8 slices Thick sliced Italian Bread, 1-2 days old, great spot to use leftovers
Freshly ground Parmigiano-Reggiano---$.45

In a large stock pot heat the olive oil until hot.  Add the onions, leeks, carrots, celery, potatoes, garlic, and herbs and cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes.  Add the cabbages and cook until they have softened and wilted, about 10 minutes.  Season with salt and pepper, add the tomato paste, and stir until distributed.  Reduce heat and simmer for 10 minutes.  Add the beans, stock, and half the bread, crumbled up, and cook for 30 minutes.  Lightly toast the break with a bit of garlic rub and place in the bottom of a bowl and top with soup and Parmigiano.  Drizzle with a bit of olive oil.