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A thick, silky soup full of vegetables and intense flavors.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 6 servings
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Ingredientes

Cost per serving $1.00 view details
  • 2 tbs olive oil
  • 1/2 onion, chopped
  • 3 cloves garlic, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1/2 head Savoy cabbage, thinly sliced
  • 1/2 fennel bulb, chopped
  • 1 leek, cleaned and chopped
  • 1/4 head cabbage, thinly sliced
  • 1/2 large zucchini, chopped
  • Fresh rosemary
  • Fresh thyme
  • Fresh or dried sage
  • Red paprika flakes
  • 5 cups chicken or vegetable stock
  • 1 potato, cut into cubes
  • 1 can (240 g) white (Cannellini) beans
  • 1 cup chopped canned tomatoes
  • 2 slices old bread (optional), torn into chunks
  • 1/4 cup Parmesan or Grana Padano cheese
  • Salt and pepper

Direcciones

  1. In a large soup pot sauté briefly onion and garlic in olive oil until soft. Add carrot, celery, Savoy cabbage, fennel, leek, cabbage and zucchini, stir, sauté for few minutes.
  2. Stir in herbs and red paprika flakes. Pour the stock in, bring to boil.
  3. Add potatoes, stir the soup and let simmer for 30 - 35 minutes. Stir in beans and chopped tomatoes, simmer for additional 10 minutes.
  4. Blend 1/2 of the pot in a blender to a smooth, yet still chunky consistency. Return to soup and stir. Add salt and pepper if necessary.
  5. Add stale bread, stir. Soup should be thick, but not dry (if needed, add some water).
  6. Ladle soup into bowls, drizzle olive oil on top along with grated cheese.

Nutrition Facts

Amount Per Serving %DV
Serving Size 322g
Recipe makes 6 servings
Calories 448  
Calories from Fat 239 53%
Total Fat 26.62g 33%
Saturated Fat 7.49g 30%
Trans Fat 0.0g  
Cholesterol 105mg 35%
Sodium 277mg 12%
Potassium 828mg 24%
Total Carbs 20.02g 5%
Dietary Fiber 4.3g 14%
Sugars 2.95g 2%
Protein 31.8g 51%
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