-
Pour the stock and the drained and soaked beans in a pot.
-
Add enough water to cover the beans by 2 inches and bring to a boil.
-
Reduce heat, cover and simmer until beans begin to soften
-
Add the rosemary and some salt, then simmer until beans are
-
tender.
-
Remove the rosemary sprig, reduce heat and keep warm while preparing other ingredients
-
In a large skillet; brown the bacon. When the bacon is done, remove from pan and set aside to drain
-
Add the onion to the pan and fry in the bacon drippings (or fry in oil, if not using bacon).
-
When the onions are tender and beginning to turn golden, add the garlic.
-
Cook until the garlic is aromatic then add the white wine and deglaze any remaining bacon bits.
-
Add the onions and garlic to the beans and return skillet to heat,
-
Add 1/2 a tbs of olive oil to the skillet and then add the fennel and saute until fennel is tender and aromatic then transfer to the cannellini beans
-
Add remaining olive oil to the skillet, and saute the cabbage until golden and tender (can do in two batches if neccessary)
-
Add the cabbage to the beans and bring to a simmer.
-
Stir in the tomatoes and cook until heated through.
-
Add the cider vinegar and salt (to taste)
-
To serve, top with chopped bacon.