(makes a lot of soup! Can be divided in half for family of 5)
1 – 1 lb. pkg. dried cannellini (white kidney beans)
2 Tbsp. olive oil
1 large onion, finely chopped
2 Tbsp. chopped, fresh thyme
4 garlic cloves, minced
¼ head of green cabbage, cut into ½ inch pieces
2 cups chopped, fresh tomatoes
4 celery stalks, but into ½ inch pieces
3 carrots, cut into ½ inch pieces
10 + cups veggie broth
2 medium potatoes in ½ inch pieces
½ cup chopped fresh basil
4 small zucchini, cut into ½ inch pieces
6 -3/4 inch-thick slices 7-grain bread, toasted
1 cup grated Parmesan (3 oz.)
Place beans in heavy large pot. Pour in enough water to cover beans by 3 inches. Soak overnight. Drain beans.
Heat 2 Tbsp. olive oil in very large pot over medium heat. Add onion, thyme, and garlic; sauté 5 minutes. Add cabbage, tomatoes, celery, and carrots; sauté 10 minutes. Add beans, 10 cups of broth, potatoes, and basil. Bring to boil. Reduce heat; cover and simmer 1 hour. Add zucchini. Cover and simmer until veggies are tender, about 20 minutes longer. Uncover and add toasted bread slices to soup and remove from heat; let stand 10 minutes. Stir in cheese. Divide soup among bowls. Top each bowl with ground pepper and additional olive oil and serve.
Comentários