3/4 c. dried Great Northern beans
1 1/2 qts. water
1 tsp. salt
1/2 c. chopped onoin
1/4 c. chopped parsley
2 tbsp. chopped fresh celery leaves
1 tsp. dried basil
2 c. chopped zucchini
1 tbsp. olive oil
1 (14 1/2 oz.) can beef broth
1 (14 1/2 oz.) can whole tomatoes, undrained and chopped
1 c. water
1 c. peeled, diced potato
1 c. diced celery
3/4 c. diced carrot
1/2 tsp. dried thyme
2 c. shredded cabbage

Sort and rinse beans; place in a large Dutch oven. Cover with water 2 inches above beans; bring to a boil. Remove from heat and let stand 1 hour. Drain off water, reserving beans in Dutch oven. Add 1 1/2 quarts water and salt to beans. Cover and simmer 3 1/2 hours or until beans are tender.

Transfer beans and liquid to container of an electric blender. Cover and process until smooth. Set aside.

Saute onion, parsley and celery leaves in olive oil in Dutch oven until onion is tender. Add pureed bean mixture, beef broth, tomatoes, 1 cup water, potato, celery, carrot and thyme. Stir until well combined.

Cover and cook over low heat 15 minutes. Stir in cabbage and basil; cover and cook 15 minutes. Add zucchini; cover and cook 5 minutes. It's easier to make than it sounds. Great for family and company. Yield: 3 quarts.