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Tuscan Vegetable Soup

Ingredients
  Cannellini beans/Rose cocoa beans 8 Ounce
  Red cabbage/White cabbage 1 1⁄4 Pound, shredded
  Onion 1 , thinly sliced
  Leek 1 Large, sliced
  Carrot 1 , scraped, washed, chopped
  Stalk celery 1
  Oil 3 Tablespoon
  Garlic 1 Clove (5 gm)
  Bay leaf 1
  Oregano sprigs 3
  Rosemary sprigs 1
  Salt To Taste
  Freshly ground black pepper To Taste
  Tomato paste 2 Tablespoon
  Light stock 3 Pint
Directions

MAKING
1) Let the beans soak in a lot of cold water for 12 hours.
2) Drain the beans into a large saucepan. Add in enough cold water to cover. Let the mixture boil, then simmer for about 1 1/2 hours till it becomes tender. Keep aside.
3) In a large saucepan, saute the onion, carrot, and leek along with garlic, bay leaf, oregano and rosemary sprigs.
4) Saute the vegetables till they brown slightly.
5) Next, add in the cabbage and sprinkle with salt and pepper.
6) Saute for 5 more minutes while stirring occasionally.
7) Fish out the herb sprigs from the vegetable mixture.
8) Add in the tomato paste, cooked beans and light stock. Let the mixture boil and then simmer for another 15 minutes.

SERVING
9) Serve the Tuscan Vegetable Soup in warm soup bowls. Place crusty bread on the side.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Cook Time: 
120 Minutes
Servings: 
4

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