Chilled Tuscan Bean Soup

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READY IN: 1hr 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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