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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 12 |
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A thick bowl of comfort food on a cold winter day!An AUTHENTIC Tuscan favorite! Ingredients:
2 each carrots,leeks;onions,celery stalks,diced. |
1/2 cup imported extra virgin olive oil. |
3 garlic cloves minced. |
2 fresh thyme sprigs. |
6 fresh sage leaves,finely chopped. |
1 small head savoy cabbage,cut into chiffonade. |
1 bunch swiss chard,or kale,cut into chiffonade. |
1 28 oz. can san marzano tomatoes |
1 medium head fennel,cored and diced. |
4 potatoes,diced. |
4 cups water or vegetable broth. |
1 16 oz.can pinto beans,rinsed,drained,and pureed in a food processor. |
1 16 oz. can cannellini beans,rinsed,drained, and pureed |
2 zucchini,diced. |
1 red onion,thinly sliced. |
1/2 cup fresh basil,chiffonade cut. |
1 /2 loaf day old artison bread,torn into large chunks. |
addional imported extra virgin olive oil. |
Directions:
1. In a large bowl combine combine carrots,leeks,onions,and celery,set aside.
2. Heat oil in a large heavy=bottomed pot over medium heat'.
3. add the carrot mixture,saute until vegetables are tender about 8 minutesAdd garlic,thyme,sage,cabbage and Kale.
4. saute' until soft,about 20 minutes.
5. Add tomatoes,fennel,potatoes,and water,bring to boiling.
6. reduce heat and add pureed beans,simmer 1 hour.
7. Just before serving,remove thyme sprigs,
8. Add Zucchini and red onion;simmer 5 minutes.
9. Stir in basil,season to taste with salt and pepper.
10. Divide bread chunks into 12 bowls.
11. Ladle soup over,drizzle with olive oil and serve.
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