1 c. dry white beans
3 c. water
3 garlic cloves, finely chopped
3/4 c. finely chopped onion (1 med.)
3 med. carrots, peeled and chopped
8 c. basic chicken stock or vegetable stock
3 celery stalks, chopped
1 lg. zucchini, thinly sliced and cubed
1/2 head cabbage, shredded
3/4 tsp. salt
1 tsp. black pepper
2 tbsp. chopped fresh basil or 2 tsp dried
1 tbsp. chopped fresh thyme or 1 tsp. dried
2 tbsp. grated Parmesan cheese

Pick out any pebbles and dirt in the beans, and soak them overnight in the water. Drain after soaking.

In a 3-quart soup pot cook the garlic, onion, and carrots in 2 tablespoons of the chicken stock for 3 minutes. Add the celery, drained beans, and remaining chicken stock. Bring to a simmer, and cook over low heat for 30 minutes, uncovered.

Remove 1 cup of the soup, puree it in the blender, and pour it back into the pot to give the soup some "body." Add the zucchini, cabbage, salt, pepper, basil, and thyme, and cook for 15 more minutes. Serve with Parmesan cheese.

Makes 8 cups.