Tuscan Vegetable Soup with White Beans and Parmesan |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Cheryl Zook of Ketchum, Idaho, writes: After I graduated from college last fall, I spent a few months in Europe. By far, my favorite stop was Florence. I'll always remember the vegetable soup I had at Ristorante Mamma Gina near the Ponte Vecchio. This is almost as thick as a stew. If you prefer a thinner soup, simply add more vegetable stock. Because the beans need to soak overnight, begin preparation a day ahead. Ingredients:
1 1-pound package dried cannellini (white kidney beans) |
2 tablespoons olive oil |
1 large onion, finely chopped |
2 tablespoons chopped fresh thyme |
4 garlic cloves, minced |
1/4 head of green cabbage, cut into1/2-inch pieces |
2 cups chopped fresh tomatoes |
4 celery stalks, cut into 1/2-inch pieces |
3 carrots, cut into 1/2-inch pieces |
10 cups (or more) vegetable stock or canned vegetable broth |
2 medium potatoes, cut into 1/2-inch pieces |
1/2 cup chopped fresh basil |
1/2 head of red cabbage, cut into 1/2-inch pieces |
4 zucchini, cut into 1/2-inch pieces |
6 3/4-inch-thick slices 7-grain bread, toasted |
1 cup grated parmesan cheese (about 3 ounces) |
additional olive oil |
Directions:
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 stock, potatoes, and basil. Bring to boil. Reduce heat; cover and simmer 1 hour. Add red cabbage and zucchini. Cover and simmer until vegetables are tender, about 20 minutes longer. Uncover. Add toasted bread slices to soup and remove from heat; let stand 10 minutes. Stir in cheese. Divide soup among bowls. Top each serving with ground pepper and additional olive oil and serve.
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