I know it's been a while - and the holiday rush is keeping us all very busy, but I thought it was about time to do a wintry recipe. Right now in NYC it is about 23 degrees. There is no threat of snow, just of a cold surge of wind on your already chapped lips and face. Winter, you are beautiful and painful all at the same time.
So, last Friday I found myself home with a cold. I know –sounds familiar- like my first post. Home with a cold from school as a child, what next – tuna fish and beans. This time I went for the obvious choice. Soup. I looked over the island of the kitchen to find my girlfriend looking at me like, “what are you about to do”. I said, in my congested tone “I’m going to make us soup”. She said “you don’t know how to make soup”, I thanked her for her encouragement as we both laughed. Knowing she is a vegetarian I went about looking through recipes that would be good for both of us. If it doesn’t have meat, it better have cheese. So, after flipping a few pages and thinking creatively, I came up with the “you can’t make soup”, soup. I'll admit, I was a little nervous because she was partially right. I've never made soup before, so maybe I can't make soup. But as I started chopping the vegetables and getting my ingredients ready I became more and more excited to see my soup bubble and steam to perfection with every minute that went by.
We made a pot big enough for 12 people and I kid you not, within 3 days it was GONE. I really hope you all enjoy this. It has turned into my favorite recipe because it has created an amazing memory for me.
Tuscan Vegetable Soup with White Beans and Parmesan
1 1-pound package dried cannellini (white kidney beans)
2 tablespoons olive oil
1 large onion, finely chopped
2 tablespoons chopped fresh thyme
4 garlic cloves, minced
1/4 head of green cabbage, cut into1/2-inch pieces
2 cups chopped fresh tomatoes
4 celery stalks, cut into 1/2-inch pieces
3 carrots, cut into 1/2-inch pieces
10 cups (or more) vegetable stock or canned vegetable broth
2 medium potatoes, cut into 1/2-inch pieces
1/2 cup chopped fresh basil
1/2 head of red cabbage, cut into 1/2-inch pieces
4 zucchini, cut into 1/2-inch pieces
6 3/4-inch-thick slices 7-grain bread, toasted
1 cup grated Parmesan cheese (about 3 ounces)
Additional olive oil
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 for 5 minutes. Add green cabbage, tomatoes, celery, and carrots; sauté for 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.
