Soak the beans in a generous quantity of water overnight. The following morning, drain, put them in a pot with 2.3 litres lightly salted cold water, and let cook for 1 1/2 hours. Skip this step if using tinned beans. Clean, wash and slice the cabbage, carrots, onion and leeks. Finely chop together the celery, basil and parsley. Thinly slice the pancetta, if using. Put a pot on the stove with the oil, adding everything you have cut and minced (except the cabbage). Sauté over a low flame until the vegetables begin to get tender. Then add the cabbage and continue to cook over a low flame so that the vegetables can stew well. Add the tomatoes (peeled and chopped), a pinch of thyme and a pinch of pepper, and continue to cook over a low heat, stirring frequently. Pass about half the beans in a food sieve and add the resulting puree to the vegetables. Add this to the beans and their broth, stir well and let cook for one more hrom www.recipesource.com

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