Tuscan Vegetable Soup


Makes about 6 large bowls


1⁄2 cup packed basil leaves

2 Tbsp Flying Olive Basil, Garlic, or a Single Varietal of Choice Extra Virgin Olive Oil, more for drizzling

2 tbsp. minced fresh flat-leaf parsley

4-6 cloves garlic

1⁄2 medium onion, chopped

6-8 baby red new potatoes, cut into quarters (skins on)

3 stalks celery, minced

2 medium carrots, minced

2 plum tomatoes, cored and minced

4 cups of water, veggie, or chicken broth, your choice

2 cups spinach or Napa cabbage, sliced thin

2 cans (15.5 oz) cannellini beans, rinsed

1 cup fresh or frozen green peas

Freshly ground black pepper, to taste

Sea salt, especially good are Arrabbiata di Roma (this has a nice spicy kick) and/or Little Italy Salt of the Earth*, to taste

Freshly grated Parmesan cheese for serving

Place the basil, 2 Tbsp Flying Olive EVOO of choice, parsley, garlic, and onions in the bowl of a food processor and process until chunky.  In an 8-qt. pot, over medium-high heat, add the herb/garlic mixture.  Cook, stirring often, for about 5 minutes.

Add potatoes, celery, carrots, and tomatoes. Cook until vegetables are golden brown, about 6 minutes.

Add 4 cups water or broth of choice and bring to a boil. Reduce heat to medium-low; cover and cook, stirring occasionally, until vegetables are tender, about 10 minutes.

Stir in cabbage/spinach, cannellini beans, and peas and cook until greens are wilted and just tender, about 10 minutes.  Season with salt and pepper and stir in remaining basil. Ladle soup into bowls, sprinkle with cheese and drizzle with more olive oil, if desired.

Submitted by Barb L.

*Available in Eastgate store