Vegetable Soup with Toasted Bread

Name: Vegetable Soup with Toasted Bread
Prep time: 15 min
Cook time: 2 h
Total time: 3 h
Yield: 6
Cuisine: Europe, Italian, First Courses
Ingredients: 120 g black kale (1 small bunch); 1 small savoy cabbage; 2 Zucchini; 2 Potatoes; 1 Carrot; 2 Celery stalks; 1 white onion; 2 Garlic cloves; 125 ml olive oil; 8 slices Tuscan white bread; Salt; Pepper (freshly ground); 300 g thick beans (soaked overnight); 1 blue onion (diced, for garnish)

Prep: 15min

| Servings: 6 | Cook: 2h

Vegetable soup with toasted bread is a recipe featuring fresh ingredients from the vegetable soup category. Try this and other recipes from Spoonsparrow!

Ingredients

120 g black kale (1 small bunch)
1 small savoy cabbage
2 Zucchini
2 Potatoes
1 Carrot
2 Celery stalks
1 white onion
2 Garlic cloves
125 ml olive oil
8 slices Tuscan white bread
Salt
Pepper (freshly ground)
300 g thick beans (soaked overnight)
1 blue onion (diced, for garnish)

Instructions

1.
Wash, trim, dry and shred the cabbage. Wash the zucchini, quarter lengthwise and cut into wide slices; peel and cube the potatoes roughly. Peel and cube the carrot. Trim the celery and cut into 1.5–2 cm pieces. Peel and dice the onion and garlic. Heat oil in a pan and brown the onion-garlic mixture until golden, then set aside.
2.
Cook the beans in a large pot with plenty of water for 45 minutes. Add the remaining vegetables. Toast four bread slices in the oven, then add them along with the onion-garlic mixture to the soup. Season with salt and pepper, and simmer on low heat for 1½–2 hours until the broth thickens to a purée-like consistency. Taste again, ladle into bowls, sprinkle with diced onions, and serve with toasted bread.