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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 6 |
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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; saut 5 minutes. Add green cabbage, tomatoes, celery,
and carrots; saut 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.
Contributor: Bon Appetit October 2003 p 36
| Ingredients:
1 1 pound pkg dried cannelini beans
2 Tablespoon(s) olive oil
1 onion; finely chopped
4 clove garlic; minced
1/4 head green cabbage; cut into 1/2 inch pcs
2 Cup(s) tomatoes; chopped
4 stalks celery; cut into 1/2 inch pcs
3 carrots; cut into 1/2 inch pcs
8 Tablespoon(s) basil; chopped
1/2 head red cabbage; cut into 1/2 inch pcs
4 zucchini; cut into 1/2 inch pcs
6 3/4 inch slices 7 grain bread; toasted
16 Tablespoon(s) parmesan cheese; grated |
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