Tuscan Bean And Cabbage Soup Recipe

ingredients

1 tablespoon butter
2 tablespoons olive oil
1 medium onion, coarsely chopped
2 celery stalks, diced
3 cloves garlic, finely chopped
1 1/2 pound green cabbage, chopped
6 cups chicken stock or canned low salt broth
1 can (28 ounce size) Italian plum tomatoes, drained and chopped
2 cups canned cannellini beans, drained
1 smoked ham bone or smoked ham hock
1/4 cup chopped fresh basil
OR
1 tablespoon prepared pesto sauce
salt and pepper

Parmesan Croutons
16 slices (1/4" thick) French bread baguette
1 cup freshly grated Parmesan cheese
1 teaspoon dried oregano, crumbled
olive oil

directions

Melt butter with oil in large pot over medium heat. Add onion, celery and garlic. Cook 5 minutes. Stir frequently. Add cabbage and cook 5 minutes. Stir occasionally.

Add stock, tomatoes, beans, ham bone, basil or pesto, salt and pepper and bring to boil. Reduce heat and simmer 45 minutes. Stir occasionally. Taste and adjust seasonings.

Can be made 1 day ahead. Cool, cover and refrigerate. Discard bone first, though. Bring soup to simmer before continuing.

Ladle soup into bowl. Top each serving with croutons. Serve, passing remaining croutons separately.

For Parmesan Croutons: Preheat oven to 375 degrees F. Arrange bread slices on baking sheet. Sprinkle cheese and oregano over. Drizzle with olive oil.

Bake until bread is crisp and cheese melts, about 5 minutes.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

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