Zuppa frantoiana [Bean soup]

Ingredients

gr 600 dried cannellini beans
gr 400 black (winter) cabbage
gr 100 sliced rigatino (seasoned bacon)
gr 200 pumpkin, chopped
2 potatoes, chopped
2 carrots, chopped
1 stalk celery, chopped
1 head chicory, chopped
1 bunch of mixed herbs, chopped
3 cloves garlic
1 onion, sliced
sprigs of sage
extra virgin olive oil
6 slices dry bread
salt and pepper

Method

Soak the beans in water overnight. The next day, drain and place in a pan with 2 cloves garlic and sage. Cover in water and simmer for 2 hours. Drain the beans and keep the water for later. Heat some oil in a pan, add the onion and bacon and fry until browned. Add the vegetables and the bean water and cook for 30 minutes. Crush half the cooked beans and add both the crushed and the whole beans to the soup. Season with salt and pepper. Rub the bread with the remaining garlic clove, place in a tureen and sprinkle with oil. Pour the soup on top and serve hot.