Thursday, September 13, 2012

Tuscan Vegetable Soup


Prep time : ---35 minutes --Cooking time : --45 minutes --Makes 6 servings
1 -----------------tablespoob olive oil
4 ----------------ounces thick-sliced bacon , cut into 1/2-inch dice
1 ----------------large onion , diced
5 -----------------cloves garlic , minced
2 -----------------large carrots , peeled , halved lengthwise and thinly slice
1 -----------------can (20 ounces) tomatoes , drained and chopped
5 -----------------cups Vegetable Broth or reduced-sodium canned broth
1 -----------------pound new potatoes , peeled and cut into 1/2-inch dice
2 -1/2 -----------cups drained , cooked , dried cannellini beans or one 19-ounce can cannellini beans , drained and rinsed
1/2 --------------teaspoon salt
1/2 --------------teaspoon dried sage , crumbled
1/2 --------------teaspoon dried thyme , crumbled
4 ----------------cups shredded cabbage
4 ----------------cups tightly packed trimmed , rinse and torn spinach
3 ----------------slices Italian bread , toasted and torned into 1-inch chunks
1) In a 5-quart Dutch over over moderate heat , heat oil 1 minute . Add bacon and cook , stirring frequently , until lightly crisp --4 to 6 minutes . Remove all but 2 tablespoons of beacon dripping from the pan , add onion and garlic and cook , stirring occasionally until solf -- about 5 minutes . Add carrots and cook , stirring frequently , until solf -- about 5 minutes .
2) Add tomatoes , broth , potatoes , beans , salt , sage and thyme and bring to a boil over high heat . Reduce the heat to moderately low heat and simmer until the potatoes are firm-tender -- about 12 to 15 minutes .
3) Add cabbage , cover and cook until tender -- 12 minutes . Add spinach and bread and cook , uncovered until spinach wilts -- about 1 minute longer .
Tucsan Vegetable Soup is traditionally served with crusty bread .

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