Ingredients
1
1-pound package dried cannellini (white kidney beans)
1
large onion, finely chopped
2
tbsp chopped fresh thyme
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)
Directions
1.
Place beans in heavy large pot. Pour in enough water to cover beans by 3 inches. Soak overnight. Drain beans.
2.
Heat 2 tablespoons olive oil in very large pot over medium heat. Add onion, thyme, and garlic; sauté 5 minutes. Add green cabbage, tomatoes, celery, and carrots; sauté 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.
Columbus Restaurants
