Zuppa Toscana Tuscan Soup
Extra-virgin olive oil
1 medium onion, chopped
2 cups cannellini beans, cooked
2 celery stalks, chopped
3 medium carrots, diced
1/2 savoy cabbage, cut into small pieces
1 medium leek, chopped
2 garlic cloves, minced
2 vegetable buillon cubes
Water
Salt to taste
Handful of fresh parsley
1-2 tablespoons basil, chopped
In a large pot, add enough extra-virgin olive oil to cover the bottom, add onion
and saute until tender. Add cannellini beans and the celery, carrots, cabbage,
leek, garlic and vegetable buillon cubes. Add enough water to cover all of the
ingredients and a bit more. It shouldn't be too watery. Simmer uncovered on low
heat for about 45 minutes or until the vegetables are tender. Add some hot water
while it cooks if it seems to getting too dense. Add the parsley and simmer for
another 10 minutes. Taste the soup and add salt if needed. Add the basil and remove
from heat
Variations: The quantities of the vegetables and beans can be changed
to your preferences. If you add more beans, it will be more dense and
flavorful. You can add more vegetables to make it lighter. It is good
all by itself or with some toasted bread dipped into the soup.
That's it!
"Adriana's Italian Gourmet Cookies"
If you would like more of our Italian and Sicilian recipes straight
from Italy be sure to visit CookiesFromItaly.com
Ciao-Ciao!
Adriana
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/