The soup I ate in Italy, healthy, hearty, and delicious with cabbage and croutons.
Prep Time30 minutesmins
Cook Time1 hourhr
Total Time1 hourhr30 minutesmins
Course: Soup
Cuisine: Italian
Servings: 8
Author: Angela Roberts
Ingredients
1Cabbage headsliced into long strips
3Carrotschopped finely into small cubes
1onionchopped finely
1Leeksliced
2Yellow squash sliced
1Potatodiced
1 1/2cupCannellini beanscooked
2Clovesgarlic
2Celery stalks chopped finely
8cupsVegetable Brothrecipe below
1/4Olive oilreserve some for drizzling into bowl
Pecorino cheeseor good parmesan
Croutonssee instructions
Red chile flakes
Sea saltblack pepper
Vegetable Broth
8cupsfiltered water
juice of one lemon
large chopped piecescarrots, onion, celery
garlic clove smashed
mix of herbsparsley, thyme or basil (no cilantro)
sea salt
black pepper
Crouton
1/2loaf Crusty bread
Instructions
In a large heavy pot, put in everything except squash which I saved for closer to end. Bring to boil and then simmer until cabbage is cooked.
Vegetable Broth
Boil veggies until soft, perhaps even melting into water to start with a really fragrant broth. On the second day, I used a hand blender to blend it, while leaving it slightly chunky.
Croutons
This particular bread is from the master recipe from Artisan Bread in FIve Minutes. You can use any crusty bread. Just coarsely chop bread and include crust.
Spray with water, and bake at 450 on baking stone until done, about 7-10 minutes. Rub with garlic glove as soon as you take out of oven.
Notes
I used (from freezer) a homemade chicken stock. This is not necessary, and you can use a quickly made homemade vegetable broth, or use a good organic boxed broth.