Cold Italian Bean Soup

In a large saucepan, bring the beans, broth, celery, carrots, rosemary and oregano to a boil. Lower heat and simmer uncovered for 20 minutes.

Let mixture cool. Remove 1 cup and reserve.

Meanwhile, saute garlic and onion in the olive oil until onion is limp. Add to bean and broth mixture. Puree in batches in a blender or food processor.

Add the cabbage and reserved beans, reheat to a simmer and cook for about 10 minutes. Add salt and pepper and optional hot sauce.

Chill overnight, taste for seasonings and adjust as necessary.