Name: Tuscan Vegetable Soup with White Beans and Parmesan
Yield: Makes12 first-course or6 main-course servings
Ingredients: 1 1-pound package dried cannellini (white kidney beans); 2 tablespoons olive oil; 1 large onion, finely chopped; 2 tablespoons chopped fresh thyme; 4 garlic cloves, minced; 1/4 head of green cabbage, cut into1/2-inch pieces; 2 cups chopped fresh tomatoes; 4 celery stalks, cut into 1/2-inch pieces; 3 carrots, cut into 1/2-inch pieces; 10 cups (or more) vegetable stock or canned vegetable broth; 2 medium potatoes, cut into 1/2-inch pieces; 1/2 cup chopped fresh basil; 1/2 head of red cabbage, cut into 1/2-inch pieces; 4 zucchini, cut into 1/2-inch pieces; 6 3/4-inch-thick slices 7-grain bread, toasted; 1 cup grated Parmesan cheese (about 3 ounces); Additional olive oil

Cheryl Zook of Ketchum, Idaho, writes: "After I graduated from college last fall, I spent a few months in Europe. By far, my favorite stop was Florence. I'll always remember the vegetable soup I had at Ristorante Mamma Gina near the Ponte Vecchio."

This is almost as thick as a stew. If you prefer a thinner soup, simply add more vegetable stock. Because the beans need to soak overnight, begin preparation a day ahead.

Recipe notes

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