Tuscan Soup

In RECIPES 2017, Soups & Stews, Trapini, WORLD GOURMET by salts7seas

Tuscan Soup

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  • Extra virgin olive oil
  • 1 medium onion, chopped
  • 2 cups cannellini beans, cooked
  • 2 celery stalks, chopped
  • 3 medium carrots, diced
  • 1/2 savoy cabbage, cut into small pieces
  • 1 medium leek, chopped
  • 2 garlic cloves, minced
  • 2 vegetable bouillon cubes
  • Water
  • Trapini Sea Salt, Salts of the 7 Seas
  • Handful of fresh parsley
  • 1-2 tablespoons basil, chopped

In a large pot, add enough extra-virgin olive oil to cover the bottom, add onion and saute until tender. Add cannellini beans and the celery, carrots, cabbage, leek, garlic and vegetable bouillon cubes. Add enough water to cover all of the ingredients and a bit more. It shouldn’t be too watery. Simmer uncovered on low heat for about 45 minutes or until the vegetables are tender. Add some hot water while it cooks if it seems to getting too dense. Add the parsley and simmer for another 10 minutes. Sprinkle with Trapini salt and taste, adjusting to your preference. Add the basil and remove from heat. It is good all by itself or with some toasted bread dipped into the soup.