Tuscan Vegetable Soup with White Beans and Parmesan

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This soup is good enough to eat as a main dish: Tuscan Vegetable Soup with White Beans and Parmesan

Tuscan Vegetable Soup with White Beans and Parmesan

Yield: 12 (1st course) or 6 (main course)

Prep Time: 30 minutes + bean soak time

Cook Time: 1 hour, 30 minutes

  • 1 pound package dried cannellini (white kidney beans)
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 tablespoons chopped fresh thyme
  • 4 cloves garlic, minced
  • 1/4 head green cabbage, cut into 1/2-inch pieces
  • 2 cups chopped fresh tomatoes
  • 4 stalks celery, cut into 1/2-inch pieces
  • 3 large carrots, cut into 1/2-inch pieces
  • 10 cups vegetable broth
  • 2 medium potatoes, cut into 1/2-inch pieces
  • 1/2 cup chopped fresh basil
  • 1/2 head red cabbage, cut into 1/2-inch pieces
  • 4 medium zucchini, cut into 1/2-inch pieces
  • Six 3/4-inch 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 tablespoons 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.
SOURCE:  RecipeGirl.com (via Bon Appetit)
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