Total Time
1hr 25mins
Prep 25 mins
Cook 1 hr

This is a great starter for a summertime BBQ or meal-type salad. Originally from a July 1983 issue of Bon Apetit that featured "New Soups for Summer".Chill time is not included in prep time.

Ingredients Nutrition

Directions

  1. Heat 2 tablespoons olive oil in heavy large saucepan over medium-high heat.
  2. Add onion and garlic and saute 2 to 3 minutes.
  3. Abb cabbage, zucchini,leeks,tomatoes,carrots,celery, rosemary,red pepper flakes, and salt and cook until vegetables begin to soften, about 6 minutes.
  4. Add water, 2 cups beef broth and beans and bring to a boil.
  5. Reduce heat, cover and simmer until beans are tender, about 1 1/2 hours, stirring occasionally.
  6. Puree soup in batches in blender; chill several hours or up to 1 week.
  7. To serve, thin soup with additional broth, if desired.
  8. Toast bread;rub lightly with cut sides of garlic clove.
  9. Brush bread with most of remaining olive oil.
  10. Ladle soup into individual bowls.
  11. Top with a crouton and a sprinkling of Parmesan cheese.
  12. Place several drops of remaining olive oil into each bowl and serve.

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