Tuscan Vegetable Soup (Tuscany)

Soups

Ingredients

Dried white beans, soaked overnight - 2 cups

Olive oil - 1/2 cup

Garlic, finely chopped - 2 cloves

Onion, thinly sliced - 1 small

Celery, diced - 2 stalks

Carrot, diced - 1

Rosemary, finely chopped - 2 sprigs

Finely chopped bacon (optional) - 1/2 cup

Tomato paste - 5 tsps

Savoy cabbage, shreadded - 1/2 head

Leeks, chopped - 2-3

Zucchini, diced - 3

Finely chopped basil, to taste

Parsley, finely chopped - 2-3 sprigs

Clove - 1

Salt and pepper

Rice or noodles or pieces of toasted bread - 2/3 cup

Cook the beans in their soaking water for about 2 hours or until tender. Drain, reserving the liquid, and put about half of them through a fine sieve. Put aside. Heat the oil in a large pan and gently saute the garlic, onion, celery, carrot, rose mary and bacon until they begin to brown. Dilute the tomato paste with a little warm water, stir it into the pan, then add the cabbage, leeks, zucchini, basil, parsley and clove, as well as the pureed and whole beans and their cooking water. Add a little extra hot water if necessary. Check seasoning and cook slowly for 30 minutes. 

If usinig rice or noodles, add them to the broth at this point and cook until tender. Otherwise, serve the thick soup poured over slices of toast, adding a little extra olive oil.

Serves 6