Tuscan Vegetable Soup with White Beans and Parmigiano
(Zuppa Toscana di Verdure Con Fagioli e Parmigiano)
Ingredients:
One 1 lb package dried cannellini (white kidney beans)
2 tablespoons extra virgin 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 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 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
Six 3/4-inch thick slices grain bread, toasted
1 cup grated Parmigiano cheese (about 3 ounces)
Additional olive oil
Directions:
Place beans in heavy large pot. Pour in enough water to cover beans by 3 inches.
Soak overnight. Drain beans.
Heat 2 tablespoons olive oil in very large pot over medium heat.
Add onion, thyme, and garlic; saute 5 minutes.
Add green cabbage, tomatoes, celery, and carrots; saute 10 minutes.
Add beans, 10 cups stock, potatoes, and basil.
Bring to a 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. Makes 12 first-course or 6 main-course servings.