Tuscan Soup with Fresh Olive Oil
4 servings
30 minutes
A relative of cabbage and white bean soup. But instead of bacon, it's full of vegetables and herbs, which ultimately create a bright taste and aroma.
1
Chop the cabbage, dice the potatoes, slice the zucchini, pumpkin, onion, clean the celery from leaves and chop, peel the garlic and cut it in half.
- White cabbage: 1 piece
- Potato: 2 pieces
- Zucchini: 2 pieces
- Pumpkin: 200 g
- Onion: 1 head
- Celery stalk: 1 piece
- Garlic: 4 cloves
2
In a saucepan, heat 3 tablespoons of olive oil and sauté 2 cloves of garlic.
- Olive oil: 50 ml
- Garlic: 4 cloves
3
Add onion, celery, and carrot. Sauté briefly, then pour in water or vegetable broth.
- Onion: 1 head
- Celery stalk: 1 piece
- Carrot: 2 pieces
- Vegetable broth: 500 ml
4
Add the remaining vegetables and simmer for 30-45 minutes until the vegetables are soft. Add water if necessary.
- White cabbage: 1 piece
- Potato: 2 pieces
- Zucchini: 2 pieces
- Pumpkin: 200 g
5
Add the beans and keep on the fire for 5 minutes.
- White beans: 1 jar
6
Remove from heat, mash to a puree consistency, add salt, herbs, and pepper, and put back on low heat.
- Caraway: 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
7
Dry the bread in the oven until golden brown.
8
Rub each slice of bread with a peeled half of garlic, drizzle with olive oil, place in deep plates, and pour soup on top. Serve with fresh olive oil.
- Olive oil: 50 ml
- Garlic: 4 cloves