Method
Soak the beans in a bowl of water.
In a large saucepan, brown the finely chopped celery, carrot and onion in olive oil.
Add the bay leaf, the peeled and diced potatoes. Allow to flavor, stirring for a few minutes.
Add the tomato preserve, the beans well drained from the soaking liquid, the black cabbage cut into strips.
Add flavor, cover with hot water, salt, pepper and cook for about 2 hours. Transfer to a bowl and serve the black cabbage soup with sliced black bread.