Ingredients
Tomatoes – 400 grams
White beans – 300 grams
Cabbage – 200 grams
Celery – 100 grams
Carrots – 100 grams
Leek – 100 grams
Onion – 1 piece
Garlic – 2 cloves
Olive oil – 5 tablespoons
Parsley – 2 tablespoons
Basil – 2 tablespoons
Salt – to taste
Pepper – to taste

For decoration
Wholemeal bread – 5 pieces
Onions – 2 pieces
Olive oil – 4 tablespoons

Cooking method
Finely chop the onion, cabbage and garlic. Slice the onion into thin slices for garnish.

Soak beans overnight in plenty of water. Fill the next day with clean water and cook for an hour and a half over low heat.

Fry onion and garlic in oil for 5 minutes. Add vegetables and cabbage and fry again. Mix with tomatoes, parsley, basil, salt, pepper and 1.5 liters of water and boil.

Puree half the beans and add to the soup. Put the whole beans in here. Salt and pepper to taste and leave overnight. The next day, pour the soup over the oven-roasted slices of bread (use a heatproof bowl). Place the onion rings, drizzle with olive oil and place in the oven for 15 minutes until the onions are browned.