Author Notes
A hearty but simple vegetarian soup —latoscana
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Ingredients
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1 cup
Dried white beans, such as cannellini
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1
medium yellow onion, cut into 1/4 in dice
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1
medium zucchini, cut into 1/4-in quarter round pieces
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1 1/2 cups
Yukon Gold potatoes, cut into 1/2-inch dice (about 8 small potatoes)
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1/2 cup
Diced carrots
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1/2 cup
Diced celery
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2 cups
canned diced or stewed tomatoes (I use 1 8 oz can Muir Glen fire-roasted)
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1/4 cup
Italian parsley, chopped fine
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2 tablespoons
Garlic, minced
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1 teaspoon
Dried oregano
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1 teaspoon
Dried basil
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1 teaspoon
Red pepper flakes (or adjust to taste)
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1 teaspoon
Salt
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1
Bay leaf
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1
Parmesan rind (optional)
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2 tablespoons
Olive oil
Directions
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Soak the beans over night in a large bowl. I order mine from Rancho Gordo, but any good quality white bean is fine.
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The next day, in a Dutch oven or large pot, sauté the onions in olive oil until golden. Add garlic and spices and cook for about a minute. Remove from pot and set aside.
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Drain the beans and add to the Dutch oven. Add 1 tsp. salt and about 6 cups cold water and bring to a boil. Reduce heat to a low boil. Cook for about one hour, or until a fork pierces the beans easily (cooking time depends on the moisture in the beans).
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Add the onions, tomatoes, potatoes, carrots, celery, and bay leaf, and stir through. Add Parmesan rind if using. Add enough cold water to cover with an extra inch. Bring to a boil, then reduce heat to a steady simmer. Taste for seasoning. Cook for about 20 minutes, then check to see if the potatoes are tender.
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When the potatoes are almost ready, add zucchini and parsley, check for seasoning, and simmer another 15-20 minutes or so. Remove bay leaf and Parmesan rind.
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Serve with grated Parmesan, lemon wedges, and chunks of ciabatta or other rustic bread with olive oil. I also like to add more heat with a splash of Cholula (a bad Texas habit!).
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