Tuscan Vegetable Soup

By : | 2 Comments | On : January 28, 2013 | Category : National Cuisines, Soups

Tuscan vegetable soup

Ingredients :

  • 8 oz(240 g) dried beans
  • 1½ pounds(700 g) cabbage,shredded
  • 1 onion,peeled and thinly sliced
  • 1 large leek,trimmed and sliced
  • 1 stalk of celery,trimmed and sliced
  • 1 carrot,peeled and chopped
  • 1 garlic clove,peeled and crushed
  • 3 tablespoons olive oil
  • 1 bay leaf
  • 3 sprigs of oregano
  • 1 sprig of rosemary
  • salt and freshly ground black pepper to taste
  • 2 tablespoons tomato purée
  • 3 pints(1,7 L) light stock

Directions :

  1. Soak beans in cold water overnight.
  2. Drain beans,put into a large saucepan and cover with cold water.
  3. Bring to the boil,then reduce the heat and simmer for 1½ hours until tender.
  4. Heat olive oil in large saucepan.
  5. Fry vegetables,except cabbage,until lightly browned.
  6. Add cabbage and seasoning and fry for a further 5 minutes.
  7. Remove herbs from saucepan and add tomato purée,beans and light stock.
  8. Bring to a boil,then reduce a heat and simmer for a further 15 minutes.
  9. Adjust the seasoning,to taste.
  10. Pour Tuscan vegetable soup into warmed bowl.
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Comments (2)

  1. posted by Tball on March 21, 2014

    Have made your slow cooker pork chops with mushroom gravy recipe and loved it. I cannot seem to find the recipe on your site anymore! Instructions are found but not the list of ingrediets! Please help…would love to make them again!

      Reply
    • posted by Slava Bond on March 21, 2014

      8 boneless pork chops
      4 large apples,peeled,cored and sliced
      2 onions,peeled and sliced
      2 10¾-oz(320 ml each) cans low-fat cream of mushroom soup
      1/2 cup fresh,cold water
      1 tablespoon brown sugar
      1 tablespoon steak sauce

        Reply

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