Chilled Tuscan Bean Soup Recipe

Name: Chilled Tuscan Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 small onion, minced; 1 garlic clove, minced; 4 ounces cabbage, coarsely chopped (about 1 1/2 firmly packed cups); 4 ounces zucchini, cut into 1/4 inch slices; 2 medium leeks, thinly sliced; 1 cup canned roma tomato, drained; 1 medium carrot, finely chopped; 1 small celery rib, finely chopped; 1/2 teaspoon fresh rosemary, minced (or 1/4 t. dried rosemary, crumbled); 1/4 teaspoon red pepper flakes; salt, to taste; 3 cups water; 2 cups beef broth (or more); 1/2 lb small great northern bean; 6 slices Italian bread, sliced 1/2 inch thick; 1 garlic clove, halved; 3 tablespoons olive oil; parmesan cheese, for topping soup

Servings: persons

2 tablespoons olive oil
1 small onion, minced
1 garlic clove, minced
4 ounces cabbage, coarsely chopped (about 1 1/2 firmly packed cups)
4 ounces zucchini, cut into 1/4 inch slices
2 medium leeks, thinly sliced
1 cup canned roma tomato, drained
1 medium carrot, finely chopped
1 small celery rib, finely chopped
1/2 teaspoon fresh rosemary, minced (or 1/4 t. dried rosemary, crumbled)
1/4 teaspoon red pepper flakes
salt, to taste
3 cups water
2 cups beef broth (or more)
1/2 lb small great northern bean
6 slices Italian bread, sliced 1/2 inch thick
1 garlic clove, halved
3 tablespoons olive oil
parmesan cheese, for topping soup

1
Heat 2 tablespoons olive oil in heavy large saucepan over medium-high heat.
2
Add onion and garlic and saute 2 to 3 minutes.
3
Abb cabbage, zucchini,leeks,tomatoes,carrots,celery, rosemary,red pepper flakes, and salt and cook until vegetables begin to soften, about 6 minutes.
4
Add water, 2 cups beef broth and beans and bring to a boil.
5
Reduce heat, cover and simmer until beans are tender, about 1 1/2 hours, stirring occasionally.
6
Puree soup in batches in blender; chill several hours or up to 1 week.
7
To serve, thin soup with additional broth, if desired.
8
Toast bread;rub lightly with cut sides of garlic clove.
9
Brush bread with most of remaining olive oil.
10
Ladle soup into individual bowls.
11
Top with a crouton and a sprinkling of Parmesan cheese.
12
Place several drops of remaining olive oil into each bowl and serve.

281

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 small onion, minced, 1 garlic clove, minced, 4 ounces cabbage, coarsely chopped (about 1 1/2 firmly packed cups), and more.

Yes, Chilled Tuscan Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chilled Tuscan Bean Soup

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