Name: Zuppa Toscana di Magro alla Contadina (Meatless Tuscan Peasant Soup)
Ingredients: 1 head of a medium-sized Savoy or regular cabbage; 300 grams (about 10-½ ounces) of white beans; some rinds of bacon or prosciutto cut into strips; 1 red cabbage, about the same size and perhaps more; 1 bunch of beet greens and a little thyme; 2 liters (about 2 quarts) of water; 150 grams (about 5-¼ ounces) of oil; 400 grams (about 14 ounces) of stale, soft brown bread; 1 potato

Prepared with the necessary care, this “modest” soup—whence the epithet “peasant”—will, I am certain, be enjoyed by all, including the not so modest.

Ingredients

400 grams (about 14 ounces) of stale, soft brown bread
300 grams (about 10

Method

Put the beans on the fire in a pot with the water and bacon rinds. Beans, as you already know, are placed in cold water and if they absorb it all, you may add some hot water. While they are boiling, finely chop and mix one quarter of a large onion, two garlic cloves, two celery stalks the length of the palm of your hand, and a good pinch of parsley. Sauté all of this in oil, and when it begins