Kale, White Bean and Savoy Cabbage Soup

• 1/2 cup dried cannellini beans or other white beans
• 6 cups water
• 1 1/2 teaspoons salt, divided
• 2 teaspoons olive oil
• 3 1/2 cups diced baking potato (about 1 pound)
• 1 1/2 cups diced onion
• 1 1/2 cups thinly sliced leek (about 1 large)
• 8 cups thinly sliced kale (about 1 bunch)
• 4 cups chopped Savoy cabbage (about 1 1/2 pounds)
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon black pepper
• 1 large garlic clove, minced

To prepare the soup, sort and wash the beans, and place in a large Dutch oven. Cover the beans with water to 2 inches above beans; cover and let stand 8 hours. Drain beans. Return beans to pan; cover with 6 cups water. Bring to a boil; cover, reduce heat, and simmer 1 hour and 15 minutes. Add 1/2 teaspoon salt; simmer 15 minutes or until beans are tender. Set aside.

Heat the olive oil in a stockpot over medium-low heat. Add potato, onion, and leek, and cook for 12 minutes, stirring occasionally. Stir in 1 teaspoon salt, kale, cabbage, chopped parsley, pepper, and minced garlic. Cover, reduce heat, and cook 30 minutes. Add bean mixture; cook 30 minutes.

Serves 6.

VERDICT:  A little bland (you're supposed to serve it with garlic toast), but acceptable as a way to use up cabbage.  The thing that dooms it is that you make it from dried beans, which I don't have the patience for.  Toss.