Tuscan Vegetable Soup

Yields1 Serving
For the Croutons:
 ¾ cup Cubed stale bread
 3 tbsp Olive oil
 3 Garlic cloves
 3 tbsp Parmesan cheese
For the Soup:
Vegetables
 1 Onion
 2 Carrots
 2 Celery
 1 cup Potato (small dice, about cm at most, or less)
 1 cup Zucchini
 ½ Savoy cabbage chopped into 1 inch pieces
 2 16 oz can of cannellini beans
 1 Bunch of greens
 16 oz Fire roasted tomatoes
 15 oz Can tomato sauce
Spices
 4 Garlic cloves
 Crushed red pepper
 Black pepper
 1 Bay leaf
Cheese
 ½ cup Romano cheese
Broth
 46 cups Chicken broth
For the Croutons:
1

Preheat oven to 375.

2

Combine 3 tablespoons of olive oil and 3 tablespoons of minced garlic. Pass the oil through a fine-mesh sieve. Chop your bread into three-quarter-inch chunks and toss them with this garlicky olive oil. This way, you'll get the full garlic flavor without the burning. Bake your croutons for about 15 minutes, tossing them halfway through, until crispy and golden brown. Add three tablespoons of Parmesan cheese.

For the Soup:
3

Sauté the vegetables in a tablespoon of butter and oil until they are translucent, about 7 minutes. Add garlic.

4

Add beans, pureed beans, and broth; then season with salt, pepper, and 1 teaspoon of Italian seasoning. Add the red pepper flakes and the potatoes. Add tomatoes and cabbage. Bring to a simmer and cook for 30 minutes, uncovered. Ideally, whole beans should be added in the last 15 minutes of cooking at the same time as chopped spinach. But it can all be added at once.

5

Add Romano cheese to the soup and test for seasoning, adding more salt, pepper, or herbs as needed.

Ingredients

For the Croutons:
 ¾ cup Cubed stale bread
 3 tbsp Olive oil
 3 Garlic cloves
 3 tbsp Parmesan cheese
For the Soup:
Vegetables
 1 Onion
 2 Carrots
 2 Celery
 1 cup Potato (small dice, about cm at most, or less)
 1 cup Zucchini
 ½ Savoy cabbage chopped into 1 inch pieces
 2 16 oz can of cannellini beans
 1 Bunch of greens
 16 oz Fire roasted tomatoes
 15 oz Can tomato sauce
Spices
 4 Garlic cloves
 Crushed red pepper
 Black pepper
 1 Bay leaf
Cheese
 ½ cup Romano cheese
Broth
 46 cups Chicken broth

Directions

For the Croutons:
1

Preheat oven to 375.

2

Combine 3 tablespoons of olive oil and 3 tablespoons of minced garlic. Pass the oil through a fine-mesh sieve. Chop your bread into three-quarter-inch chunks and toss them with this garlicky olive oil. This way, you'll get the full garlic flavor without the burning. Bake your croutons for about 15 minutes, tossing them halfway through, until crispy and golden brown. Add three tablespoons of Parmesan cheese.

For the Soup:
3

Sauté the vegetables in a tablespoon of butter and oil until they are translucent, about 7 minutes. Add garlic.

4

Add beans, pureed beans, and broth; then season with salt, pepper, and 1 teaspoon of Italian seasoning. Add the red pepper flakes and the potatoes. Add tomatoes and cabbage. Bring to a simmer and cook for 30 minutes, uncovered. Ideally, whole beans should be added in the last 15 minutes of cooking at the same time as chopped spinach. But it can all be added at once.

5

Add Romano cheese to the soup and test for seasoning, adding more salt, pepper, or herbs as needed.

Notes

Tuscan Vegetable Soup

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