Instructions: 1. Bring water to a boil in a large covered pot. Add beans, reduce heat to medium and cook uncovered 30 minutes, stirring frequently.

2. Add onion, garlic, olive oil, thyme, bay leaf, basil, carrots, celery, parsley and cabbage. Bring to a boil, reduce heat to low and simmer 11/2 hours, stirring frequently, until beans are nearly tender.

3. Add potatoes, salt and pepper. Continue simmering 30 to 45 minutes, until beans are very soft and the soup is thick. Adjust seasonings to taste.

Note:
This recipe, found at the above website, is obviously adapted from Health Well folks appear to have lightened her recipe: the only changes appear to be in the oil and butter. All else appears to have remained the same, practically word-for-word. Too bad that they didnt give any credit to Ms.

Criscuolo.

They added this info, too: "This savory soup is created with an abundance of seasonal vegetables.

Prep Time: 20 minutes"

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