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Sanaa Tuscan Vegetable Soup Recipe

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This recipe for Sanaa Tuscan Vegetable Soup is from The brunick Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup olive oil
1 medium onion
2 carrots, diced
2 stalks celery, chopped
2 cups cannellini beans, soaked in water 4 hours
2 medium potatoes, peeled and cut into 1 inch cubes
1 zucchini, diced into 1 inch cubes
2 cups chopped cabbage
2 cups chopped swiss chard
1 (32 oz) diced tomatoes
4 tbls tomato paste
2 bay leaves
4 cloves garlic, chopped
1 tsp sage
1 tsp basil
1/2 tsp hot red pepper flakes
Parmesan cheese
Salt and pepper to taste
Directions:
Directions:
Heat 2 tbls of olive oil in a large heavy stew pot. Add onion, celery, and carrots. Saute over medium heat. Once vegetables are soft, add beans and 12 cups of water. Bring to boil and cook for 40 minutes or until beans are tender.

Add the tomatoes, tomato paste, garlic, sage, bay leaf, basil, salt and pepper. Bring to boil. Cook over medium heat for 5 minutes. Taste and adjust seasonings.

Add potatoes and cook for 5 minutes. Add rest of vegetables, cover and cook over medium heat for 15 minutes.

Place the hot chili flakes in rest of olive oil and heat

Place bread cubes in bowl

Spoon Soup over bread, drizzle with hot oil and grated parmesan cheese
Number Of Servings:
Number Of Servings:
8

 

 

 

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