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A thick, silky soup full of vegetables and intense flavors.
Ingredientes
- 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
- 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.
- Stir in herbs and red paprika flakes. Pour the stock in, bring to boil.
- Add potatoes, stir the soup and let simmer for 30 - 35 minutes. Stir in beans and chopped tomatoes, simmer for additional 10 minutes.
- 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.
- Add stale bread, stir. Soup should be thick, but not dry (if needed, add some water).
- Ladle soup into bowls, drizzle olive oil on top along with grated cheese.
Links Útiles
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% |
