Soak beans overnight.
Cook with kombu in water to cover by three inches for about 1 1/2 hours.
In a large soup pot heat
olive oil and 1 tablespoon butter over high heat. When hot, sear the meat
on all sides. Remove with slotted spoon. Set aside.
Reduce heat to medium.
Stir in remaining tablespoon butter with leek, garlic and onion. Cook
until leek and onion softens, about 10 minutes. Stir in carrot, celery
and turnip. Cook for 10 minutes.
Pour in tomatoes with
their liquid, breaking tomatoes with a fork. Add bay leaf, rosemary, and
salt. Grate in black pepper.
Pour in water or broth. If cooking
dried beans, use some of the water in which beans were cooked.
Bring to a boil. When boiling, stir
in quinoa. Put cabbage on top of the liquid, cover and reduce heat to
medium. When cabbage has wilted, about 15 minutes, stir into the soup
liquids. Cover again and cook for 40 minutes.
Check for seasoning. Stir in minced
parsley and serve with a bowl of mixed parmigiano/romano cheese.
Serves 10 - 12
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The enzymes in kombu interact with the enzymes in beans to reduce flatulence.