More Great Recipes: Soup

Tuscan Soup


User Avatar
Member since 2009

Serves 8 | Prep Time 15 minutes | Cook Time 45 minutes

Ingredients

1/4 cup extra virgin olive oil
1 1/2 cups chopped red onions
1 tablespoon minced fresh rosemary
2 tablespoons minced fresh Italian parsley
1/2 teaspoon red pepper flakes (or to taste)
1 cup chopped, drained, canned tomatoes slightly blended
1 1/2 pounds escarole or red cabbage, shredded
1 to 2 cups sliced carrots
5 cups vegetable broth
2 cans cooked white beans, drained
Salt & Pepper to taste


Heat oil in heavy saucepan over medium heat. When hot, add onions and saute', stirring frequently for 10 minutes or until onions begin to turn light brown. Stir in rosemary, parsley, red pepper flakes, and tomatoes and cook for 10 minutes. Stir in cabbage and cook for about 5 minutes or until cabbage has wilted. Add carrots, vegetable broth, and beans with salt and pepper and cook for 30 minutes. Serve hot with slices of crusty Italian bread brushed with olive oil, minced garlic, and minced fresh parsley and then lightly toasted.


Pairs Well With


Notes

I think it was the name more than anything else that drew me to this recipe. Once made, it was a completely different story. The aroma of rosemary simmering with the tomatoes will send anyone down a road to Tuscany.

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11241 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51067 Downloads
FREE
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

445 Downloads
FREE
Torta Cubana
Torta Cubana
Mixed Berry Tart
Mixed Berry Tart
Oreo Balls
Oreo Balls