Tuscan Vegetable Soup with White Beans and Parmesan


1 lb package dried cannellini (white kidney beans)
2 Tbs olive oil
1 large onion, finely chopped
2 Tbs chopped fresh thyme
4 cloves garlic, minced
¼ head green cabbage, cut into ½” pieces
2 cups chopped fresh tomatoes
4 stalks celery, cut into ½” pieces
3 large carrots, cut into ½” pieces
10 cups vegetable broth
2 medium potatoes, cut into ½” pieces
½ cup chopped fresh basil
½ head red cabbage, cut into ½” pieces
4 medium zucchini, cut into ½” pieces
Six ¾” thick slices 7 grain bread, toasted
1 cup grated fresh Parmesan cheese (about 3 ounces)
additional olive oil

1. Place beans in heavy large pot. Pour in enough water to cover beans by 3 inches. Soak overnight. Drain beans.

2. Heat 2 T. olive oil in very large pot over medium heat. Add onion, thyme, and garlic; sauté 5 minutes. Add green cabbage, tomatoes, celery, and carrots; sauté 10 minutes. Add beans, 10 cups broth, potatoes and basil. Bring to boil. Reduce heat; cover and simmer 1 hour.

3. Add red cabbage and zucchini. Cover and simmer until vegetables are tender, about 20 minutes longer.

4. Uncover. Add toasted bread slices to soup and remove from heat; let stand 10 minutes.

5. Stir in cheese. Divide soup among bowls. Top each serving with ground pepper and a swirl of additional olive oil and serve.

Servings: 12
12 first course servings or 6 main course servings

Recipe Source: Bon Appetit

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