Yield: 4 servings
Ingredients:
4T olive oil
1 onion,finely chopped
3 celery stalks,finely chopped
2 large garlic cloves, crushed
3 cups Savoy cabbage
1 zucchini,finely chopped
2 cups cooked cannelloni beans
14 oz can diced Roma tomatoes
3/4 cupwhitewine
4 cups chicken stock
3/4 cup stale rustic “country”breadwith crustremoved (such as ciabbatta) broken into 1”cubes
Drizzle olive oil
Procedure:
In a large saucepan heat the olive oil and onion. Cook until the onion is translucent then add the
chopped carrot and celery. Cook until slightly softened then add the crushed garlic and heat a few
minutes.
Strip the leaves from the cabbage and remove the thick stem. Wash well, finely chop the stems and coarsely chop the leaves. Add the cabbage stems ( not leaves ) and chopped zucchini to the saucepan mixture and cook, stirring occasionally for 5 minutes, or until the vegetables have soaked in the olive oil.
Now add the beans to the saucepan and cook an additional 5 minutes. Then add the tomatoes and cook another 5 minutes to reduce the liquid.
Now add the cabbage leaves to the soup mixture and stir into the mixture so that the leaves wilt.
Add the wine and chicken stock and gently simmer the soup for 40 minutes.
Add the stale bread and gently mix into the soup and then remove the soup from the heat. Leave the saucepan alone for 30 minutes. This rest allows the flavors to meld together. This soup does well to be made a day in advance, then reheated. It should be thick enough to eat with a fork if desired.
Note:
Serve this soup hot, but not boiling with a generous drizzle of olive oil. If reheating the soup, make sure it comes to a boil then remove from heat and let cool at least 5 minutes. Serve in cold bowls, the soup should be warm, NOT piping hot.
Submitted By: Chef Hubert Seifert, Spagio
Recipe Author: Chef Hubert Seifert
Original Photograph By: Chef Hubert Seifert/Spagio/wosu.org
Photograph Retouched By: Recipe Spy
Restaurant: Spagio, 1295 Grandview Ave, Columbus, OH
Source: http://wosu.org/2012/wp-content/uploads/Chefs2011_recipes_v01.pdf