Tuscan Soup with Fresh Olive Oil
⏳ Time
30 minutes
🥕 Ingredients
20
🍽️ Servings
4
Description
A relative of cabbage and white bean soup. But instead of bacon, it is filled with vegetables and herbs that ultimately create a vibrant flavor and aroma.
Ingredients
- Olive Oil - 1 fl oz
- White Beans - 1 can
- Green Papaya - 1 piece
- Salad Potatoes - 2 pieces
- Red Currant - 1 piece
- Courgette - 2 pieces
- Pumpkin - 7.1 oz
- Turnips - 2 pieces
- Onion - 1 head
- Celery stalk - 1 piece
- Garlic - 4 cloves
- Chicken Broth - 17 fl oz
- Black Cumin (Cumin) - to taste
- Basil - to taste
- Dill - to taste
- Sage - to taste
- Marjoram - to taste
- Rosemary - to taste
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Chop the cabbage, dice the potatoes, slice the zucchini, pumpkin, onion, and celery (remove leaves), and halve the garlic cloves.
Step 2
In a saucepan, heat 3 tablespoons of olive oil and sauté 2 cloves of garlic.
Step 3
Add the onion, celery, and carrots. Sauté briefly, then pour in water or vegetable broth.
Step 4
Add the remaining vegetables and simmer for 30–45 minutes until the vegetables are tender. Add more water if necessary.
Step 5
Add the beans and keep on heat for 5 minutes.
Step 6
Remove from heat, mash to a puree, season with salt, add herbs, pepper, and return to low heat.
Step 7
Toast the bread in the oven until golden brown.
Step 8
Rub each slice of bread with the cut side of a garlic clove, drizzle with olive oil, place in deep bowls, and pour the soup over. Serve with fresh olive oil.
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