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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 6 |
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This is a great starter for a summertime BBQ or meal-type salad. Originally from a July 1983 issue of Bon Apetit that featured New Soups for Summer .Chill time is not included in prep time. Ingredients:
2 tablespoons olive oil |
1 small onion, minced |
1 garlic clove, minced |
4 ounces cabbage, coarsely chopped (about 1 1/2 firmly packed cups) |
4 ounces zucchini, cut into 1/4 inch slices |
2 medium leeks, thinly sliced |
1 cup canned roma tomato, drained |
1 medium carrot, finely chopped |
1 small celery rib, finely chopped |
1/2 teaspoon fresh rosemary, minced (or 1/4 t. dried rosemary, crumbled) |
1/4 teaspoon red pepper flakes |
salt, to taste |
3 cups water |
2 cups beef broth (or more) |
1/2 lb small great northern bean |
6 slices italian bread, sliced 1/2 inch thick |
1 garlic clove, halved |
3 tablespoons olive oil |
parmesan cheese, for topping soup |
Directions:
1. Heat 2 tablespoons olive oil in heavy large saucepan over medium-high heat.
2. Add onion and garlic and saute 2 to 3 minutes.
3. Abb cabbage, zucchini,leeks,tomatoes,carrots,celery, rosemary,red pepper flakes, and salt and cook until vegetables begin to soften, about 6 minutes.
4. Add water, 2 cups beef broth and beans and bring to a boil.
5. Reduce heat, cover and simmer until beans are tender, about 1 1/2 hours, stirring occasionally.
6. Puree soup in batches in blender; chill several hours or up to 1 week.
7. To serve, thin soup with additional broth, if desired.
8. Toast bread;rub lightly with cut sides of garlic clove.
9. Brush bread with most of remaining olive oil.
10. Ladle soup into individual bowls.
11. Top with a crouton and a sprinkling of Parmesan cheese.
12. Place several drops of remaining olive oil into each bowl and serve.
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