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Recipes

Tuscan Vegetable Soup with White Beans and Parmesan

By Ristorante Mamma Gina Florence Italy

3.2

(6)

Recipe information

  • Yield

    12 first-course or 6 main-course Servings

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 into 1/2-inch pieces

2

cups chopped fresh tomato

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

Need to make a substitution?

Preparation

  1. Step 1

    Place beans in heavy large pot. Pour in enough water to cover beans by 3 inches. Soak overnight. Drain beans.

    Step 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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