Bean Soup with Cabbage and Squash

½ lb borlotti or pinto beans, soaked overnight or for six hours
2 tbsp olive oil
1 medium Onion, chopped
1 medium Red Dog Farm Carrot, chopped
1 small celery stalk, with leaves, chopped
2 tsp chopped fresh sage
4 large Garlic cloves, minced
1 lb Red Dog Farm Cabbage, cored and shredded
freshly ground pepper
1 lb Red Dog Farm Squash, peeled, seeded and diced (about 2 cups)
a few sprigs each thyme and parsley, 2 sage leaves
Generous 1/2 teaspoon dried rosemary, crumbled
1 (14-ounce) can chopped tomatoes, with liquid
½ cup farro, cooked
Freshly grated Parmesan for serving

Heat 1 tablespoon of the olive oil over medium heat in a large, heavy soup pot or Dutch oven. Cook the onion until it begins to soften, about three minutes. Add the carrot, celery and sage, and continue to cook, stirring, until the vegetables are tender, about five minutes. Add half the garlic. Cook, stirring, until fragrant, about one minute. Add the cabbage and a generous pinch of salt, and cook, stirring often, until the cabbage is limp, about 10 minutes. Drain the soaked beans, and add them to the pot, along with the squash, herbs, and 2 quarts water, or enough to cover by two inches. Bring to a boil, reduce the heat, add salt to taste and simmer 1 1/2 to 2 hours until the beans are tender. Remove the herbs, and discard.

While the soup is simmering, heat the remaining olive oil over medium heat in a medium-size nonstick skillet. Add the remaining garlic and the rosemary. Cook for a half-minute to a minute until fragrant, and stir in the tomatoes. Add salt. Cook for 10 to 15 minutes, stirring often, until the tomatoes have cooked down and the mixture is thick, beginning to stick to the pan and delicious. Stir into the soup along with the cooked farro. Continue to simmer for another 30 minutes. Taste and adjust salt, and add lots of freshly ground pepper. Serve with freshly grated Parmesan.