Name: Tuscan Vegetable Soup with White Beans and Parmesan
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

Skip to main content

Recipe notes

Back to top