Tuscan Vegetable Soup with White Beans and Parmesan

Tuscan Vegetable Soup with White Beans and Parmesan

Info

Rating
Calories
283.0
Protein
10.0
Sodium
1293.0
Fat
14.0

Description

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."

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.

Tags

    Soup/Stew Bean Cheese Vegetable Vegetarian Graduation Parmesan Basil Zucchini Fall Healthy Cabbage Bon Appétit
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