Wednesday, January 7, 2009

Recipes: Tuscan Vegetable Soup

This recipe is a modified version of one that I got from my friend Anna. I made it on New Years Day. The black eyed peas were an addition made by me to honor the southern tradition of eating them on New Years Day to bring prosperity in the new year. I used dried beans because I had all day to cook, but you can use canned to drastically speed up the process. You will obviously not need to cook it as long and should probably use a bit less liquid.


1/2 lb dried canellini beans, rinsed and picked over
1/4 lb. dried black eyed peas, rinsed and picked over
1 tablespoon olive oil
1 large onion, diced
2 carrots, diced
2 stalks celery, diced
1 small zucchini, diced
1 clove garlic, minced
1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
2 teaspoons chopped fresh sage (or 1/2 teaspoon dried)
3 bay leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
32 ounces low sodium vegetable broth
1 can diced tomatoes
2 cups chopped kale
Freshly grated Parmesan, optional


Soak beans in salted water in large bowl overnight. Rinse beans thoroughly and set aside. Heat oil in large stock pot and cook onions, garlic, carrots and celery until softened, about five minutes. Add herbs, S & P, beans, broth and tomatoes (with juice). Cook until beans are tender, about an hour, but add the zucchini about half way through that so that it doesn't totally dissolve while it cooks. Remove bay leaves. Take out 1 cup of soup (without too much liquid) and puree until smooth. Stir back into the soup along with the kale. Cook a few more minutes until the kale is softened. Season to taste with more salt and pepper, if necessary. Serve with Parmesan, if desired (It's tasty, but not at all necessary. The soup is still great without it.)

Serves about six with salad and bread.


Camilla said...

It was delicious. I bet it would be good with really really crunchy bread.

Marian said...

I had some too and loved it. Also glad that I got the left-overs too. YUM