1 pound kidney beans, cooked
1/2 small red cabbage
1/2 pint tomato sauce
2 or 3 onions
brown bread, sliced
1 or 2 leeks
2 or 3 stalks celery
1 clove garlic
few springs of thyme
rosemary
salt and pepper
1 cup stock
4 or 5 tablespoons olive oil

Combine all ingredients, except brown bread, and bring to a boil; simmer gently for 1 1/2 to 2 hours, adding more stock or tomato sauce, as stock boils down.

Serve hot with slices of brown bread floating on top.

Serves 6.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- 15th century illustration.

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