TUSCAN SOUP
  • ¼ cup olive oil
  • 1½ cup red onions, chopped
  • 1 tablespoon minced fresh rosemary
  • 2 tablespoons minced Italian parsley
  • ½ teaspoon red pepper flakes
  • 1 cup Italian plum tomatoes, drained
  • 1½ pounds red cabbage, shredded
  • 1 cup sliced carrots
  • 5 cups vegetable broth
  • 3 cups cooked Beans
  • Salt and pepper to taste
Heat oil in a heavy saucepan over medium heat. When hot, add onions and sauté, stirring frequently for 10 minutes or until onions begin to turn light brown. Stir in rosemary, parsley, red pepper flakes and tomatoes and cook for 10 minutes. Stir in cabbage and cook for about 5 minutes or until cabbage has wilted. Add carrots, vegetable broth and beans with salt and pepper and cook for 30 minutes. Serve hot with slices of crusty Italian bread brushed with olive oil, minced garlic and minced fresh parsley and then lightly toast. Serves 6 to 8.