Tuscan Vegetable Soup with White Beans and Parmesan

Name: Tuscan Vegetable Soup with White Beans and Parmesan
Total time: 120 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 2 tablespoons olive oil; 1 large onion, (finely chopped); 2 tablespoons chopped fresh thyme; 4 medium garlic cloves, (minced); ¼ head green cabbage, (cut into ½-inch pieces); 4 stalks celery, (cut into ½-inch pieces); 3 large carrots, (cut into ½-inch pieces); 10 cups chicken broth; 2 medium potatoes, (cut into ½-inch pieces); Parmesan cheese rind ((optional)); Two 15.5-ounce cans cannellini beans, (rinsed and drained); One 14.5-ounce can chopped tomatoes, (with juices); 2 cups chopped kale or spinach; 4 medium zucchini, (cut into ½-inch pieces); 1 teaspoon salt; 1 teaspoon granulated white sugar; 1 cup (about 3-ounces) grated fresh Parmesan cheese; ½ cup chopped fresh basil; freshly ground black pepper and olive oil, (for serving (optional))

This soup hearty, delicious soup makes a great main dish.

⏱️ 120 min 🔪 Prep: 30 min 🔥 Cook: 90 min 📊 Hard 👁️ 9 views

👨‍🍳 Start Cooking

Tuscan Vegetable Soup with White Beans and Parmesan

Foto: RecipeGirl

Ingredients

6 servings

2 tablespoons olive oil
1 large onion, (finely chopped)
2 tablespoons chopped fresh thyme
4 medium garlic cloves, (minced)
¼ head green cabbage, (cut into ½-inch pieces)
4 stalks celery, (cut into ½-inch pieces)
3 large carrots, (cut into ½-inch pieces)
10 cups chicken broth
2 medium potatoes, (cut into ½-inch pieces)
Parmesan cheese rind ((optional))
Two 15.5-ounce cans cannellini beans, (rinsed and drained)
One 14.5-ounce can chopped tomatoes, (with juices)
2 cups chopped kale or spinach
4 medium zucchini, (cut into ½-inch pieces)
1 teaspoon salt
1 teaspoon granulated white sugar
1 cup (about 3-ounces) grated fresh Parmesan cheese
½ cup chopped fresh basil
freshly ground black pepper and olive oil, (for serving (optional))

Steps

In a large pot, heat the olive oil over medium heat. Add the onion, thyme, and garlic; sauté 5 minutes. Add the cabbage, celery, and carrots; sauté 10 minutes. Add the broth and potatoes. Add the Parmesan cheese rind, if using. Bring to boil. Reduce heat; cover and simmer 1 hour.
Add the beans, tomatoes, kale (or spinach), zucchini, salt and sugar. Cover and simmer until the vegetables are tender, about 20 minutes longer.
Just before serving, stir in the cheese and the fresh basil. Divide the soup among bowls. Top each serving with ground pepper and a swirl of additional olive oil and a sprinkle of more Parmesan, if desired.