Instructions: Soak cannellini beans overnight in enough cold water to cover. Drain, and set aside.

Bring 2 quarts of lightly salted water to a boil over high heat. Add beans and the quartered onion. Bring back to a boil, then lower the heat and let simmer until beans are cooked, about 1 hour.

Drain beans over a bowl. Reserve beans and their cooking liquid separately. When beans are cool enough to handle, pick out and discard the onion.

Peel potatoes. Cut two of them into 1-inch-thick slices, then cut each slice into quarters. Leave the third potato whole.

In a large pot, warm olive oil over medium heat. Add the chopped onion, and saute until lightly colored, about 7 minutes. Add the potato slices, and saute until they begin to color, about 5 minutes. Add tomato paste, and stir to coat the potatoes with the paste. Cook for 3 minutes. Add celery, carrots, cabbage, beans, and the whole potato.

Add the bean cooking liquid to the pot, plus enough water to cover by 1 inch. Raise the heat to high, and bring the water to a boil. Lower the heat immediately, and cook until the whole potato is fork-tender, about 15 minutes. Remove the whole potato, mash or rice it, and return it to the pot, stirring it in to thicken the soup. Stir peas into the soup. Season with salt and pepper.

Divide among individual bowls, and if desired, drizzle some olive oil over each serving.

This recipe yields 6 to 8 servings.

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