Soak tghe beans overnight in cold water; rinse and drain.

Coarsely chop one onion, parsley, celery, garlic, basil and

rosemary. Place in stockpot. Add beans, coarse-grain salt to

taste and 5 quarts of cold water. Cover and bring to a boil

over medium heat, then simmer for about 1 1/2 hours.

Meanwhile, finely chop the remaining onion, chop up the

tomatoes in a food processor and cut the ham and salt pork into

small pieces.

Heat 1/4 c of the oil and lightly saute the onion, ham and

salt pork for about 10 minutes, then add the tomatoes. Taste

for salt and pepper and add the thyme or tarragon.

Simmer for

about 10 minutes, then set aside.

Clean and wash the cabbage. Cut into 1/2-inch strips. When

the beans have finished cooking, remove about half the beans

and vegetables with a slotted spoon and puree in a food

processor. Return the puree to the stockpot and add enough cold

water to make about 4 quarts liquid and bring to a boil. Add

cabbage and simmer about 25 minutes, then add tomatoes and meat

to the stockpot and simmer 5 minutes longer.

Toast the slices of bread and place in each individual soup

bowl. Ladle the soup over the bread and serve, adding a

ts of olive oil to each serving.

using 1/3 to

1/2 ts dried for each tb fresh, or to taste.