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Tuscan Soup
Serves 6 to 8
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 Italian plum tomatoes
1 1/2 pounds escarole or red cabbage, shredded (not too finely)
1 cup sliced carrots
5 cups vegetable broth
3 cups cooked dried white, cannellini, or navy beans
salt and 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. At this point, you will see
a beautiful mess, and you will know that you're making something
good. 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.
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Tuscan 01