Tuscan Vegetable Soup With Greens & Beans
(from parttimegeek’s recipe box)
Greens
kale, savoy cabbage, swiss chard, broccoli rabe, spring greens, cavolo nero
Beans
cannellini, dried white, flageolet. For a firmer bite & nutty taste, choose lima beans or chickpeas.
Source: Organic Cooking by Renee Elliot
Ingredients
- 3 tbsp extra virgin olive oil
- 1 medium onion, finely chopped
- 2 stalks celery, diced
- 1 carrot, diced
- 4 garlic cloves, finely sliced
- 1/4 tsp finely chopped fresh rosemary
- 1 medium potato diced
- 10 oz (300g) greens coarsely chopped
- 14oz (400g) can italian plum tomatoes, chopped
- 14oz (400g) canned beans, drained & rinsed
- 6 cups chicken or vegetable stock
- salt, black, pepper
- addition extra virgin olive oil to drizzle
- 1/4 cup freshly grated parmesan to serve
Directions
-
Heat oil in a heavy-based pot. Add onion, celery, carrot, garlic, rosemary, potato, & greens. Cook, stirring frequently over medium low heat until onions soften & greens wilt, 10 minutes.
-
Turn the heat to medium. Add the tomatoes & cook, stirring occasionally, until just thickened, 10 minutes. Add the beans and stock. Bring to a boil.
-
Adjust the heat, partially cover & simmer gently until the vegetables are very tender, 30 minutes. Add salt & pepper to taste. Ladle into warm bowls. Drizzle with oil & sprinkle with parmesan. Serve hot.