TUSCAN VEGETABLE SOUP

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TUSCAN VEGETABLE SOUP

“This is hearty soup. Cannellini beans are the standard fare in most of the vegetable soup. Dried beans give a firmer texture but canned work well, though you may want to wait until adding the zucchini if you use them. You can of course add other vegetables like broccoli and adjust the thickness with additional stock, or use chicken stock if you wish. It is great as a starter for a dinner menu, or on a cold Sunday afternoon for lunch. I sometimes add cooked small pasta such as ditalini or elbows in the last 2 minutes before serving to really make it more filling.” 

Ingredients:

  • 1 1-pound package dried cannellini (white kidney beans) or 2 15 oz cans.

  • 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 into 1/2-inch pieces 

  • 1/2 head of red cabbage, cut into 1/2-inch pieces

  • 2 cups chopped fresh tomatoes, or 

  • 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

  • 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

Preparation:


  • If you are using dried cannellini, place the beans in a heavy large pot.  Pour in enough water to cover beans by 3 inches. Soak overnight. Drain beans


  1. Heat 2 tablespoons of olive oil in a very large pot over medium heat. Add onion, thyme, and garlic; sauté 2 minutes. 

  2. Add green cabbage, tomatoes, celery, and carrots; sauté 10 minutes.

  3. Add beans, 10 cups stock, potatoes, and basil. Bring to boil. Reduce heat; cover and simmer 1 hour. 

  4. 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

 

Buon Appetito!


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