Recipe: Chilled Tuscan Bean Soup
Description: This is a great starter for a summertime BBQ or meal-type salad. Originally from a July 1983 issue of Bon Apetit that featured &quot;New Soups for Summer&quot;.Chill time is not included in prep time.
Ingredients: [{"text": "2 tablespoons olive oil"}, {"text": "1 small onion, minced"}, {"text": "1 garlic clove, minced"}, {"text": "4 ounces cabbage, coarsely chopped (about 1 1/2 firmly packed cups)"}, {"text": "4 ounces zucchini, cut into 1/4 inch slices"}, {"text": "2 medium leeks, thinly sliced"}, {"text": "1 cup canned roma tomato, drained"}, {"text": "1 medium carrot, finely chopped"}, {"text": "1 small celery rib, finely chopped"}, {"text": "1/2 teaspoon fresh rosemary, minced (or 1/4 t. dried rosemary, crumbled)"}, {"text": "1/4 teaspoon red pepper flakes"}, {"text": "salt, to taste"}, {"text": "3 cups water"}, {"text": "2 cups beef broth (or more)"}, {"text": "1/2 lb small great northern bean"}, {"text": "6 slices Italian bread, sliced 1/2 inch thick"}, {"text": "1 garlic clove, halved"}, {"text": "3 tablespoons olive oil"}, {"text": "parmesan cheese, for topping soup"}]
Instructions: Heat 2 tablespoons olive oil in heavy large saucepan over medium-high heat.
Add onion and garlic and saute 2 to 3 minutes.
Abb cabbage, zucchini,leeks,tomatoes,carrots,celery, rosemary,red pepper flakes, and salt and cook until vegetables begin to soften, about 6 minutes.
Add water, 2 cups beef broth and beans and bring to a boil.
Reduce heat, cover and simmer until beans are tender, about 1 1/2 hours, stirring occasionally.
Puree soup in batches in blender; chill several hours or up to 1 week.
To serve, thin soup with additional broth, if desired.
Toast bread;rub lightly with cut sides of garlic clove.
Brush bread with most of remaining olive oil.
Ladle soup into individual bowls.
Top with a crouton and a sprinkling of Parmesan cheese.
Place several drops of remaining olive oil into each bowl and serve.
