|
|
SOUPS
Tuscan Vegetable Soup with White Beans
and Parmesan
|
Tuscan
Vegetable Soup with White Beans and Parmesan |
|
|
|
This one is from
a wonderful restaurant in Florence, Italy...
|
|
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 |
|
Yield: 12 first
course servings or 6 main course servings
|
|
Cooking Tips |
|
*This soup is almost
as thick as stew. If you prefer a thinner soup, simply
add more vegetable broth. |
|
*Because the beans
need to soak overnight, begin preparation a day ahead. |
|
*For the best
flavor, use high quality olive oil for this recipe. |
|
|
|
Recipe Source |
|
Bon Appetit |
|
|
|
PRINT this
Recipe
RATE this Recipe
|
|
