1 1/2 c. navy beans, soaked, cooked in 9 c. water
1/3 c. olive oil
1 onion, chopped
1 clove garlic, crushed
1 stalk celery, chopped
2 leeks, thinly sliced
6 c. shredded green cabbage

Saute onion, garlic, celery and leeks in 3 tablespoons of the oil. Add to nearly cooked bean stock. Add green cabbage to soup.

Add seasoning and simmer about 30 minutes: 1 tbsp. rosemary 1 tbsp. tomato paste Salt & pepper