Angela's Italian Recipe for Tuscan Vegetable Soup with White Beans and Parmigiano

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.

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