Tuscan Vegetable Soup with White Beans and Parmesan
- Preparing Time: -
- Total Time: -
- Served Person: Makes12 first-course or6 main-course servings
- 2 tablespoons olive oil
- 1/2 cup chopped fresh basil
- 2 tablespoons chopped fresh thyme
- additional olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 cup grated parmesan cheese (about 3 ounces)
- 3 carrots, cut into 1/2-inch pieces
- Carbohydrate 46 g(15%)
- Cholesterol 5 mg(2%)
- Fat 12 g(19%)
- Fiber 15 g(58%)
- Protein 16 g(33%)
- Saturated Fat 3 g(13%)
- Sodium 236 mg(10%)
- Calories 347
Preparation 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; 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.
Preparation 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; 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.
