January 2009

This soup is hearty and satisfying on its own, for lunch or dinner. I can't think of anything better on a cold winter evening than a large bowl of this soup with a loaf of freshly baked Italian bread.

Tuscan Bean and Vegetable Soup

Put the beans and beef stock in a kettle, and bring the stock to a boil. Reduce the heat, and simmer for 1 hour and 15 minutes, or until the beans are tender.

Meanwhile, heat the olive oil in a large skillet. Add the prosciutto, parsley, and garlic, and sauté, stirring frequently, for 10 minutes. Add the cabbage, tomato paste, and crushed red peppers, and sauté, stirring frequently, for 5 minutes more.

Add the sautéed vegetables and the bay leaf to the kettle. There should be enough stock in the pot to cover the vegetables; if not, add more stock. Bring soup to a boil. Add the rice, stirring with a wooden spoon. Cover the pot, turn the heat down to medium-low, and cook for 17 minutes, stirring often.

Serve the soup hot, sprinkled with the grated Parmesan cheese.

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