Kale, White Bean, and Savoy Cabbage Soup

Ingredients

• 1 pound baking potato diced
• 0.3 teaspoon pepper black
• 12 ounces diagonally bread italian cut ()
• 0.5 cup cannellini beans beans dried white
• 0.3 cup parsley fresh chopped
• 1  garlic clove halved
• 1 large garlic clove minced
• 8 cups kale thinly sliced ( 1 bunch)
• 1.5 cups leek thinly sliced ( 1 large)
• 2 teaspoons olive oil 
• 1.5 cups onion diced
• 1 ounce parmesan cheese fresh grated
• 1.5 teaspoons salt divided
• 1.5 pounds savoy cabbage chopped
• 6 cups water 

Equipment

• bowl
• frying pan
• ladle
• pot
• broiler
• dutch oven

Directions

1. 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.
2. 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.
3. Add 1/2 teaspoon salt; simmer 15 minutes or until beans are tender. Set aside.
4. Heat the olive oil in a stockpot over medium-low heat.
5. 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.
6. Add bean mixture; cook 30 minutes.
7. Prepare broiler.
8. To prepare garlic toast, place bread slices in a single layer on a jelly-roll pan. Broil for 2 minutes on each side or until toasted. Rub the toast with garlic halves. Ladle the soup into bowls; top with garlic toast, and sprinkle with cheese.