Tuscan Bean & Vegetable Soup (Vegetarian)

From Steve Zaransky

Serves 6 – 8

[Ed: A great, hearty vegetarian soup that didn’t make it into the wrap-up of our LTH Forum night. Don’t forget to drizzle with oil and cheese before serving. That little blast of EVOO was a treat.]

Ingredients

1⁄2 pound dried cannellini beans

2 celery ribs

1 carrot(medium)

1 Spanish onion (medium)

1 zucchini (medium)

2-3 garlic cloves crushed

½ cabbage (small), cored

2 cups vegetable broth

8 cups water

1 Parmesan cheese rind

1 bay leaf

1 ½ tablespoons tomato paste

¼ teaspoon red pepper flakes

fresh basil

salt

pepper

good olive oil

Preparation

Pick over beans and remove any debris. Rinse and drain beans,then soak overnight in 2 quarts of water. Before beginning to cook beans, drain and discard soaking water.

Add beans, water, broth, Parmesan rind, and bay leaf to a Dutch oven and bring to boil over high heat. Reduce heat to a simmer, add 1 teaspoon of salt and cook until beans are tender (45 to 60 minutes).

While beans are cooking, cut celery, carrots, onion, and, zucchini into1⁄2” cubes and cabbage into 1⁄2” pieces.

Sauté celery, carrots, onions, and zucchini in olive oil until lightly browned. Stir in tomato paste and allow to cook for a minute or two, then add red pepper flakes, cabbage, 1⁄2 teaspoon of salt and garlic. Continue to cook until cabbage wilts and garlic is fragrant.

When beans are very tender, add vegetable mixture to Dutch oven and simmer for 15 – 20 minutes until vegetables are soft and flavors have melded. Discard bay leaf and parmesan rind

Finely chop a handful of basil and add it to the soup just before serving. Add salt and pepper to taste.

To serve, top each bowl with a drizzle of olive oil (use the good stuff) and a sprinkle of grated Parmesan cheese or more basil, if desired.

Posted: Saturday Mar 27,2010 11:59 AM In Soup Recipes