Tuscan Minestrone Soup with Kale and Cabbage

Tuscan Minestrone Soup James Peterson
Tuscan Minestrone Soup is full of kale and cabbage along with beans and carrots.

Tuscan minestrone soup makes a hearty meal on a winter day.

Don’t you just love minestrone soup.

It’s substantial and full of texture with all of those beans and vegetables.
Just when I thought a-minestrone-soup-is-a-minestrone-soup I came across this recipe for Tuscan Minestrone Soup.  (Different regions of Italy have their different versions of the soup. Makes sense.)
This version is full of kale and cabbage along with beans and carrots. (Much more cabbage than kale, for those who have grown tired of the kale trend.)

The soup gets extra flavour from a Mediterranean thickening sauce that you make with tomato, red peppers and bread. It keeps the soup from being watery and adds a wonderful depth of flavour. The sauce is easy to make and stores well in the fridge.

Tuscan Minestrone Soup James Peterson

This recipe is based on the Tuscan Minestrone Soup recipe in James Peterson’s book, Splendid Soups. The book was a Christmas gift from my mom and dad in 1994.
In the inscription mom wrote “I hope you enjoy souping”.
I do.
Tie your rosemary and thyme into a bouquet garni for this soup.

Tuscan Minestrone Soup

Slightly adapted from Splendid Soups by James Peterson
  • 3 quarts of water
  • ½ head of Savoy cabbage, finely shredded
  • 1 large red onion, chopped
  • 1 celery rib, diced
  • 4 cloves garlic
  • 1 large carrot, sliced
  • ¼ cup olive oil
  • About 3 cups shredded kale (packed)
  • 1 large potato, peeled and chopped in ½” cubes
  • 6 cups broth
  • 1 cup crushed tomatoes (or chopped fresh tomatoes)
  • 1 tsp. dried rosemary
  • 2 tsp. dried thyme
  • Handful of chopped fresh parsley
  • 3 cups beans (white)
  • 1 large dollop of Mediterranean soup thickener (optional)
  1. Boil the sliced cabbage for 5 minutes and drain.
  2. In a large heavy-bottomed pot saute the onion, celery, garlic & carrot until softened (10 min). Add the cabbage, kale, potato, broth, tomato, rosemary and thyme.  Bring to a simmer and cook until potatoes are soft.
  3. Blend half of the beans in a food processor and add to the soup along with the whole beans. Stir in the parsley and thickening sauce.
  4. Season with salt and pepper.
 

 

 

 

 

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