Created by JostLori on July 11, 2016
Step 1: Soak beans overnight in enough water to cover by 2 inches.
Step 2: Rub the ribs with 2 tablespoons coarse salt and chill overnight.
Step 3: Drain and rinse the beans. Set aside.
Step 4: Wipe any excess salt from the ribs (or pig’s feet) and place in a 4-quart stock pot with the beans and water. Cover, place over medium-high heat, and bring to a boil. Reduce the heat and simmer until the meat is tender and the beans are easily mashed (about 1 hour). Occasionally skim the surface of any impurities.
Step 5: Meanwhile, trim and discard coarse stems from the fine feathery fennel leaves. Finely chop enough leaves to yield 2 cups. (If you are using fennel bulbs, discard the outer layer. Separate sections of the bulbs, rinse well, and coarsely chop.) Set fennel aside.
Step 6: Add the onion, garlic, bay leaf, cloves, and black pepper to the pot. Simmer 5 minutes, then toss in the fennel leaves, and chopped bulb if using, along with the cabbage, potatoes, scallions, olive oil, and sausage. Return the soup to a boil, reduce the heat to medium-low, and continue to simmer until the potatoes are done and the cabbage is tender, about 20 minutes.
Step 7: Usually this soup needs no additional salt, but taste and season to your preference. Serve with good crusty bread.