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This one is from
a wonderful restaurant in Florence, Italy...
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1
lb |
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package dried cannellini (white kidney
beans) |
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2
Tbs |
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olive oil |
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1
large |
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onion, finely chopped |
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2
Tbs |
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chopped fresh thyme |
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4
cloves |
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garlic, minced |
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¼
head |
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green cabbage, cut into ½" pieces |
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2
cups |
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chopped fresh tomatoes |
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4
stalks |
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celery, cut into ½" pieces |
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3
large |
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carrots, cut into ½" pieces |
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10
cups |
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vegetable broth |
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2
medium |
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potatoes, cut into ½" pieces |
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½
cup |
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chopped fresh basil |
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½
head |
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red
cabbage, cut into ½" pieces |
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4
medium |
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zucchini, cut into ½" pieces |
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Six
¾" thick slices |
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7
grain bread, toasted |
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1
cup |
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grated fresh Parmesan cheese (about 3
ounces) |
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additional olive oil |
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1 |
Place beans
in heavy large pot. Pour in enough water to
cover beans by 3 inches. Soak overnight. Drain
beans. |
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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. |
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3 |
Add red
cabbage and zucchini. Cover and simmer until
vegetables are tender, about 20 minutes longer. |
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4 |
Uncover. Add
toasted bread slices to soup and remove from
heat; let stand 10 minutes. |
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5 |
Stir in
cheese. Divide soup among bowls. Top each
serving with ground pepper and a swirl of
additional olive oil and serve. |
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Servings: 12 |
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Yield: 12 first
course servings or 6 main course servings |
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Cooking Tips |
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*This soup is almost
as thick as stew. If you prefer a thinner soup, simply
add more vegetable broth. |
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*Because the beans
need to soak overnight, begin preparation a day ahead. |
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*For the best
flavor, use high quality olive oil for this recipe. |
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Recipe Source |
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Bon Appetit |
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