Instructions: In a large soup pot, cover the beans with at least 2-inches of water. Soak over night; drain. Return beans to soup pot. Add the beef, salami, sausages, cabbage, celery, carrots, beet, chicken broth and 6 cups of water. Cover and bring to a boil over high heat, skimming off any foam that rises to the surface. Reduce the heat to low and simmer for 1 hour. Add the salt and pepper and simmer until the beef is tender, about 45 minutes longer.

Remove the beef and sausages from the soup. Discard the beef bone and cut the meat into 1-inch pieces. Cut the sausages into 1-inch chunks. Return the beef and sausages to the soup. Add the peas and cook until they are tender, about 5 minutes.

To serve, place 1 toast in each soup bowl. Ladle the soup into the bowls and top with another toast. Pass a bowl of Parmesan cheese on the side.

This recipe yields 10 servings.

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