 |
Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 8 |
|
this is best served with crostini or tasted croutons..we like to garnish it with freshly grated parmesan cheese.. Ingredients:
1 cup sweet onion, chopped |
2/3 cup celery, chopped |
2/3 cup baby carrots, sliced |
3 -4 garlic cloves, minced |
2 tablespoons olive oil |
2 (19 ounce) cans cannellini beans |
32 ounces vegetable broth |
4 cups cabbage, chopped |
2 (14 1/8 ounce) cans diced italian tomatoes |
1/4 cup red pepper, diced |
1/4 cup yellow pepper, diced |
1 teaspoon fresh thyme, chopped |
1/2 cup olive oil |
1/8 teaspoon salt |
1 teaspoon italian seasoning |
1 loaf italian bread, cut into 1-inch slices |
Directions:
1. saute onion, celery, carrots and garlic in olive oil till tender -
2. add beans, broth, cabbage, tomatoes, peppers, zucchini, and thyme.
3. Simmer over medium heat for about 20 minutes or until vegetables are tender.
4. to serve, place a slice of crostini in each bowl and ladle soup into bowl.sprinkle with freshy grated parmesan cheese -
5. to prepare CROSTINI:.
6. combine first 3 ingredients, brush on one side of each slice of bread,,,.
7. arrange bread on a baking sheet coated side up.
8. bake at 375* for 15 minutes until lightly toasted.
|
|