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Tuscan Vegetable Soup

2021-01-28
  • Yield: 6
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 2:15 h
  • Ready In: 2:25 h

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Nutritional Info

This information is per serving.

  • Calories

    556.0
  • Carbohydrates

    56.4 g
  • Cholesterol

    65.1 mg
  • Fat

    27.5 g
  • Fiber

    8.5 g
  • Protein

    22.6 g
  • Saturated Fat

    9.7 g
  • Serving Size

    1
  • Sodium

    1,458.7 mg
  • Sugar

    4.6 g
  • Trans Fat

    0 g
  • Unsaturated Fat

    3.7 g
  • Potassium

    2,004.1 mg
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Tuscan vegetable soup. Very tasty Italian vegetable soup, also good for vegetarian.

Ingredients

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

Method

Step 1

Soak beans in cold water overnight. Drain beans and put them into a large saucepan. Cover with cold water. Bring to the boil, then reduce the heat and simmer for 1ยฝ hours until tender.

Step 2

Heat olive oil in a large saucepan. Fry vegetables, except cabbage until lightly browned. Add cabbage and seasoning and fry for a further 5 minutes.

Step 3

Remove herbs from the saucepan and add tomato purรฉe, beans, and light stock. Bring to a boil, then reduce heat and simmer for a further 15 minutes. Adjust the seasoning, to taste.

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