|
| |
|
 |
- Tuscan Soup
- (Zuppa Toscana)
-
|
-
-
Ingredients:
-
- 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 bouillon cubes
Water
Salt to taste
Handful of fresh parsley
1-2 tablespoons basil, chopped
-
- Directions:
-
- In a large pot, add enough extra-virgin
olive oil to cover the bottom, add onion and sauté until
tender.
-
- Add cannellini beans and the celery,
carrots, cabbage, leek, garlic and vegetable bouillon 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.
-
- Note: 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!
|
- Free Newsletter!
-
- The weekly newsletter
provides hard to find Sicilian and Italian recipes, holiday specials,
the latest updates on our company, special "members only" offers
and much more.
-
|
|
| |
 
-
"Updated weekly!"
- Need More Recipes?
Sign up for more recipes from our Italian affiliates:
- Oregano From Italy
|
-
|
