Tuscan Vegetable Soup

Ingredients

• 300 g dried white beans
• 1 red cabbage (ca. 500 g)
• 2 onions
• 2 Garlic cloves
• 2 carrots
• 1 celery stalk
• 3 tbsp olive oil
• 400 ml Vegetable broth
• 300 g stale white bread
• Salt
• Pepper (freshly ground)
• parmesan

Instructions

1. 1.

   Soak the beans in water overnight.

2. 2.

   Cook the beans the next day for about 45 minutes in the soaking water. Wash, trim and cut the cabbage into small pieces. Peel and finely dice the onions and garlic. Peel and cut the carrots into small pieces. Wash the celery stalk and slice it. Sauté the onion and garlic with the carrots and celery in olive oil in a large pot. Add the cabbage, then salt and pepper. Puree one third of the beans in the cooking water. Set aside the remaining beans. Add the pureed beans to the vegetables. Pour in about 400 ml vegetable broth and simmer for about 35-40 minutes over gentle heat. Five minutes before the end of cooking add the whole beans and, if desired, cubed bread. Season with salt and pepper and serve. Offer parmesan on the side. (According to Tuscan tradition, the soup is prepared the night before and reheated the next day.)