2 tb Olive Oil 1/2 ts Freshly Ground White Pepper
1/4 c Vegetable Oil 1 c White Beans, Canned/Cooked
1 lg Onion, chopped Great Northern, drained
1 md Head Cabbage, shredded 1 Or 2 Loaves Italian Bread,
1/2 c Celery, chopped Day-Old, cut into thin
1/2 c Carrots, chopped Slices
2 sm Potatoes, cubed Extra Virgin Olive Oil
1/2 c Tomato Sauce For drizzling
Water To Cover Vegetables 1 1/2 c (To 2 ) Parmesan Cheese
1 ts Salt Or Romano, freshly grated
1. In a large, prefer nonstick, pot, heat the two oils and cook the
vegetables and the tomato sauce, stirring often, for 15 mins over low
heat.
2. Cover with water and add salt and pepper. Bring to boil, lower the
heat to moderate, cover and cook 1 to 1 1/2 hrs, stirring from time
to time.
3. Add the beans and simmer 15 mins to flavors.
4. 30 mins before serving, line a very large bowl or tureen with bread
slices. Ladle on some of the vegetable mixture. Keep making layers of
bread and vegetables, ending with vegetables. Let stand 15 mins, so
the bread slices can absorb the liquid.
5. Ladle into individual soup bowls, and pass olive oil and grated
cheese to each person.
From the ORANGE COUNTY FAIR of Costa Mesa, CA. Fair dates: Mid-July,
for 17 days.
Yields
12 servings
