1 lb. cranberry beans
7 cloves garlic
6 carrots
6 celery stalks
1 handful parsley
1 lg. curly cabbage
1 c. tomato sauce
1/2 lb. salt pork
2 lg. sprigs rosemary
6 zucchini
1/2 lb. string beans
5 med. potatoes
2 med. onions
Salt & pepper to taste

Bring beans to a boil in a large pot of water. Turn off stove and let them sit in the water one hour. Start cooking again and cook until done (or soak overnight). Then cook. Chop garlic, rosemary and salt pork. Saute in a 12 quart pot. Add tomato sauce and let simmer for a few minutes.

In the meantime pass beans through a sieve or put through osterizer. Add mashed beans to sauteed vegetables, using all the water too. Add salt and pepper. Now dice the onion, carrot, celery, potatoes and cut up string beans. Add to bean broth and cook 10 minutes (if too thick add more water). Dice zucchini and add to pot and cook 5 minutes more. And last add cut up curly cabbage. Cook 10 minutes longer. Serve with French bread. This recipe makes a big pot of soup. The leftover soup can be frozen.