3 tbsp. olive oil
2 c. leeks, chopped
1/2 c. celery, chopped
2 (16 oz.) cans whole peeled tomatoes, drain and cut up
8 c. green or red cabbage (or both), shredded
1/2 lb. fresh green beans, snap in half
3 cans chicken broth
Parsley and black pepper to taste
French or Italian bread (day old)
1 red onion, sliced in rings
1/2 c. olive oil
1 c. onions, chopped
1/2 c. carrots, sliced
2 cloves garlic, chopped
4 c. water
2 cans white beans, drained
Parmesan cheese to taste

In a large stock pan add 3 tablespoons olive oil. Heat oil and add chopped onions, leeks, carrots, and celery. Cook for 4 minutes. Add to this garlic, tomatoes, cabbage, green beans, chicken broth, and water. Bring to a rolling boil and add parsley and pepper to taste.

Lower heat - cover and cook for one hour. To this add white beans. In a large 10 quart casserole (or divide into two baking pans) layer bread slices on the bottom. Pour mixture over top of bread. Next layer red onion and sprinkle Parmesan cheese on top. Lastly drizzle 1/2 cup olive oil over top. Bake - uncovered in preheated oven at 400 degrees for 20 minutes.