Name: Tuscan Vegetable Soup with White Beans and Parmesan
Yield: Makes12 first-course or6 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 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

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."

This is almost as thick as a stew. If you prefer a thinner soup, simply add more vegetable stock. Because the beans need to soak overnight, begin preparation a day ahead.

Recipe information

Yield
Makes12 first-course or6 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 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

Preparation

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.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes